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
- 1/2 cup cloves
- 1/2 cup parmesan cheese
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp balsamic vinegar
- About 1 cup olive oil
Instructions
- Combine everything in a blender or food processor and blend until smooth.
- Add more or less olive oil to reach the desired consistency.
- Store the rosemary pesto in a jar in the refrigerator for up to 5 days.
Notes
To make a dairy-free or vegan rosemary pesto recipe, you can replace the parmesan with nutritional yeast. Star with a couple tablespoons of nutritional yeast and then add more to taste.