Ingrédients pour Rosemary Pesto
- Fresh Rosemary
- Fresh Parsley
- Garlic Cloves
- Parmesan Cheese
- Walnuts
- Olive Oil
- Salt and freshly ground black pepper to taste
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Comment préparer Rosemary Pesto
- Wash 2 cups of fresh rosemary and 1 cup of fresh parsley thoroughly and pat completely dry.
- Strip the leaves from 2 sprigs of rosemary and finely chop them.
- Combine the chopped rosemary, parsley, 2 cloves of minced garlic, 1/2 cup grated Parmesan cheese, 1/4 cup toasted pine nuts, and 1/2 cup extra virgin olive oil in a food processor.
- Blend until smooth, scraping down the sides as needed. Taste and adjust seasoning with salt and freshly ground black pepper to your preference.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
7g
Fat
91g
Carbs
4g