Makes about 1 cup
This fresh pesto with rosemary leaves makes a delightful accompaniment to grilled, or broiled fish or chicken.
• 1/2 cup fresh rosemary leaves, stripped from their stems and loosely packed in a measuring cup
• 3 to 5 large cloves of garlic
• 1/2 cup walnut pieces
• 1/4 cup olive oil
• 2 tablespoons grated Pecorino or other sharp cheese
• 1/4 cup water
1. In a blender, combine all the ingredients and blend to a smooth paste.
–Paola Addamiano-Carts, Ft. Washington, Maryland