Black Olive/Rosemary Pesto

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.