Rosemary Pesto
This Rosemary Pesto is a great way to use up fresh herbs and add a ton flavour to meals! It's packed with rosemary, parsley, parmesan cheese, toasted walnuts and hemp hearts for a delicious and nutritious condiment.
Servings 1 cup
Ingredients
- 1/4 cup fresh rosemary leaves loosely packed
- 1 cup packed fresh parsley (flat-leaf)
- Heaped 1/4 cup walnuts lightly toasted
- 1/4 cup hemp hearts
- 1 clove garlic
- 1/4 cup grated parmesan cheese
- Zest from 1/2 medium lemon
- 2-3 tbsp fresh lemon juice
- Sea salt and pepper to taste
- 1/3 cup extra virgin olive oil plus more as needed
Instructions
- Add all the ingredients except olive oil to a food processor and pulse until the ingredients are finely chopped, scraping down the sides as needed.
- With the motor running, slowly drizzle in the olive oil. Add additional oil as needed to reach your desired consistency. Taste and adjust lemon or salt to taste.
Notes
Make it dairy-free: swap the parmesan for nutritional yeast. Start with 1-2 tbsp and adjust to taste.
Store rosemary pesto in an airtight container or jar in the refrigerator for 4-5 days. You can also freeze in ice cube trays and then store frozen pesto cubes in a freezer bag or airtight container.
Did you make this recipe?Let me know how it was!