Rosemary pesto is easy to make and is a versatile winter recipe using both rosemary and parsley.
Ingredients
- 3 large garlic cloves
- Handful of fresh Italian parsley leaves, minced (stems removed)
- 2 (3-inch) sprigs of fresh rosemary leaves (stems removed)
- 6 tablespoons freshly grated Parmesan cheese
- ½ dried hot chili pepper
About this recipe
Try out this quick-and-easy recipe for a wintry pesto sauce, which adds rosemary for a twist of unexpected flavor.
Sometimes I make this pesto in a blender, but I find I must mince the garlic and finely chop the rosemary first or they don’t blend properly.
This pesto is delicious added to a minestrone or tomato soup or sprinkled over a pizza before baking.
Rosalind Creasy shares a few recipes from her new book, The Kitchen Herb Garden: Growing and Preparing Essential Herbs, featuring winter herbs that grow easily in local gardens.
Instructions
In a mortar, put the garlic, parsley, rosemary, Parmesan cheese and hot pepper.
Pound the ingredients with the pestle to a crumbly paste and serve.
