June 27, 2008, Newsletter Issue #221: Black Olive/Rosemary Pesto
Tip of the Week
Want pesto but out of basil? Here you go!
1/3 cup fresh rosemary leaves
1 cup fresh parsley leaves
2 - 3 cloves garlic
1/2 cup walnuts
1/2 cup black olives, pitted
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
Add all ingredients except oil and cheese to blender or
processor, then slowly, as the blender is running, add
the oil and process to a chunky paste. Do not overprocess.
Fold in cheese and store for one week in the refrigerator,
or up to several months in the freezer in an airtight
container.
Use with lamb, cooked meats as a spread or with the drippings
for a great sauce, goes well with red meats and mushrooms, too.
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