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Olive-Rosemary Pesto

Olive-Rosemary Pesto

Southern Living SEPTEMBER 2004

  • Yield: 1 cup

Ingredients

  • 1 cup kalamata olives, pitted
  • 1 cup fresh parsley
  • 1/4 cup grated Romano cheese
  • 1/4 cup DIAMOND OF CALIFORNIA Shelled Pecan Halves
  • 1 tablespoon fresh rosemary leaves
  • 2 garlic cloves
  • 3 tablespoons olive oil

Preparation

Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides.

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Olive-Rosemary Pesto Recipe

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