Rosemary and Parsley Herb Pesto


  • 1/2 cup fresh rosemary
  • 1/2 cup lightly packed fresh flat parsley leaves
  • 1/4 cup olive oil
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1/2 cup freshly grated Parmesan cheese


  1. In food processor, combine rosemary and parsley, oil, garlic, and  salt. Process until blended and smooth. Stir in cheese. Can use immediately or freeze for later . (Pesto keeps in the fridge up to one week.)