- 1/2 cup fresh rosemary leaves, removed from sprigs
- 3 large cloves garlic
- 1/2 cup walnut halves
- 1/2 cup olive oil
- 1 to 2 tablespoons Dijon mustard, or a spicy alternative such as chipotle mustard
- Sea salt and freshly ground black pepper, to taste
- Place all ingredients in a mini food processor, and process until smooth, or to desired consistency, scraping down the sides of the bowl as necessary.
I love the flavor of rosemary with lamb, chicken, and pork, as well as in bean soups. This pesto is wonderful any time of year, but especially just before the cold weather hits the basil plants, which are one of the first tender herbs to succumb. I find that my ‘Arp’ variety of rosemary thrives year-round in Virginia. ‘Hill Hardy’ is another reliable variety. I don’t recommend using dried rosemary in this recipe.
Yield: About 1 cup.
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Excerpted with permission from The Pesto Cookbook © by Olwen Woodier, published by Storey Publishing. Photography by Lara Ferroni.