I scored this Rosemary Pesto recipe from Debbie at Della Terra Farm. I met Debbie at our local farmers market a fews weeks back. One taste of her pesto and I was hooked. I've been back to her booth every Saturday for more. Debbie was cool enough to share her recipe with me.
HERE'S ALL IT TAKES
- 1/3 cup fresh rosemary
- 1 1/2 cup fresh parsley
- 4 garlic cloves
- 11/2 cup parmesan cheese
- 1/2 cup walnuts (walnuts make this pesto ROCK)
- 1/2 cup extra virgin olive oil
- fresh cracked pepper to taste
- salt to taste
Combine rosemary, parsley, garlic, cheese, walnuts and 1/4 cup olive oil in a food processor. Pulse until well blended and finely chopped. With the processor running, drizzle int he remaining oil and process until smooth and only tiny bits are left.
Taste then add salt and pepper only if needed.
Can be refrigerated for up to one week.