Kitchen Table: Fresh Pesto with Rosemary Leaves

By The Herb Companion staff
August/September 1996
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Makes about 1 cup

This fresh pesto with rosemary leaves makes a delightful accompaniment to grilled, or broiled fish or chicken.

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• 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 


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