Rosemary Pesto Recipe
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.
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Cooking tools:
- Food processor
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 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
- freshly ground black pepper
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