Rosemary Pesto
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!
Servings: 12 servings
Calories: 152
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
Substitutions:
Oil: Any mild-flavored oil may be used in place of the extra-virgin olive oil.
Cheese: Any hard cheese such as parmesan can work for pesto.
Vegan: For a vegan pesto or dairy free pesto you can sub in nutritional yeast for the cheese.
Nutrition
Serving: 1.5tbsp | Calories: 152 | Carbohydrates: 0g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 67mg | Potassium: 27mg | Fiber: 0g | Sugar: 0g | Vitamin A: 140IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 0.3mg