Rosemary Pesto Recipe
This Rosemary Pesto Recipe is a breeze to make. With just two minutes of prep time needed, it’s a simple and delicious new recipe that everyone will love. There are very few flavors better than making your own homemade pesto – so be sure to give this a try. It just might be your new favorite way to top pasta, salads, and any other favorite foods.
I love the robust flavor of this recipe. It’s one of my favorite things to make when I’m craving rosemary, and it’s honestly so much better than traditional pesto! There’s just something so fun and freeing about making your own pesto, and I love all the ways that you can put it to good use.
While I chose to use all rosemary instead of a variety fresh herbs in my pesto recipe, some people do like to add some fresh basil, too. Once you make your own batch of rosemary pesto, you’ll be able to tweak it any way that you want.
Be sure that you make this Feta Pesto and this Almond Pesto as well. I love that pesto can take on so many different flavors and tastes.
Ingredients
- Fresh rosemary – The star of the show of this easy recipe.
- Extra virgin olive oil – Holds the ingredients together while adding flavor.
- Grated parmesan cheese – Adds a salty taste and flavor.
- Pine nuts or slivered almonds – You can use either option.
- Salt – For flavor.
See recipe card for quantities.
How to Make Rosemary Pesto Recipe
Step One: Put all the dry ingredients into a food processor.
Step Two: Pulse until smooth. You want to ensure the rosemary is finely chopped.
Step Three: Add the oil. Process until smooth. If you need to add a bit more oil, you can do so.
Step Four: Once it’s to the consistency that you like, remove from the food processor and serve.
Top Tip💡
A lot of people store this pesto idea in ice cube trays and freeze it. That way, when they want to add some to a dish, they can just pop out a cube to use.
Substitutions
- Parmesan cheese – If you don’t want to add parmesan cheese, you don’t have to – but it is quite the flavor enhancer!
Variations
- Lemon juice – If you want to add a little bit of citrus flavor, squeeze some lemon juice into the mix.
- Spicy – Who says you can’t turn this pesto recipe into a spicy pesto recipe? Add some cayenne pepper for a kick.
- Milder Flavor – Using all rosemary gives this a strong rosemary flavor. For a milder flavor, replace half the rosemary with spinach or basil.
- Nut Free – I use sunflower seeds in my Nut Free Pesto recipes.
See this Oregano Pesto Recipe for another fun and delicious flavor.
Equipment
To make this simple recipe, you just need a food processor. That’s it. You’ll also want to have a storage container for it, but other than that, this recipe is a breeze.
Storage
You can keep it in the fridge in an airtight container or put it in the freezer for up to 6 months.
Common Questions
Absolutely. While I love how the fresh rosemary tastes, don’t be scared to try out other fun herb flavors. Basil is a good one to try, just make sure that you’re using fresh basil. I love making and adding basil pesto to my recipes, so I know it’s a good choice!
If you made the pesto and stored it for a short time, you may just have to give it a good stir before serving. Sometimes, the oil can separate a bit, but it’s nothing to be concerned about. Just stir, and serve.
If you put pesto in the freezer, you’ll want to give it some time to thaw before using it. The best way to thaw pesto is to put it in the fridge to come to normal temperature, or to sit it out on the counter for a short time to come to room temperature.
If you don’t care for the texture of the pesto, just add some more olive oil while you are blending it. This will help to thin it out a bit, while keeping true to the rest of the recipe. Just add a little bit at a time.
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Rosemary Pesto
Ingredients
- 1 cup fresh rosemary stems removed
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated parmesan cheese
- 1/4 cup pine nuts or slivered almonds
- 1/2 tsp salt
Instructions
- Combine the ingredients in a food processor and pulse until smooth.
- Store in the refrigerator for up to a week or the freezer for up to 6 months.
Notes
Nutrition
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I just came across this recipe. I cannot wait to make it. My husband loves rosemary and pesto and I never thought about mixing them together! I will let you know his response.