Rosemary Pesto Recipe

I love this rosemary pesto recipe because rosemary is an herb that you can get fresh all year long. I harvest fresh rosemary from my large rosemary hedge every week of the entire year.

Benefits of Rosemary

Think of your rosemary pesto as something that actually belongs in the medicine cabinet!

Rosemary (Salvia rosmarinus) is an herb that fights coughs, cold, flu, forgetfulness and fatigue. It helps to improve circulation, relieve headaches and calm the nervous system.

Studies even show that rosemary is effective in slowing the growth of several bacteria that are involved in food spoilage.

I add lots of fresh rosemary to my meals. I use it in marinades, sauces, salads, and more. This rosemary pesto recipe is delicious and versatile.

Rosemary Pesto Recipe

Ingredients

• 1/2 cup fresh rosemary
• 1/2 cup parsley
• 1 cup arugula, mizuna or other salad mix green
• 1/2 cup pumpkin seeds or pine nuts
• 2 garlic cloves
• 1/2 cup parmesan cheese
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon balsamic vinegar
• About 1 cup olive oil

Instructions

1. Combine everything in a blender or food processor and blend until smooth.
2. Add more or less olive oil to reach the desired consistency.
3. Store the rosemary pesto in a jar in the refrigerator for up to 5 days.

Note

• To make a dairy-free or vegan rosemary pesto recipe, you can replace the parmesan cheese with nutritional yeast. Start with a couple tablespoons of nutritional yeast and then add more to taste.

How Do You Use Rosemary Pesto?

Make a batch of rosemary pesto and store it in a jar in the refrigerator for up to 5 days, if it lasts that long. It is a wonderful condiment that adds zest and flavor to a wide variety of foods.

This rosemary pesto recipe is delicious on eggs for breakfast. You can also use it instead of mayonnaise on sandwiches for lunch. I like to use this pesto as a garnish on roasted chicken or steamed vegetables.

If you have a lot of rosemary on hand, you might be wondering what else you can make with it! Besides pesto, I love making Rosemary Tea and Rosemary Thyme Salt Sprinkle.