Rosemary Pesto
Ingredients
½ cup
chopped green onions
¼ cup
fresh rosemary leaves
¼ cup
fresh Italian parsley
¼ cup
freshly grated Kowalski's Parmesan Cheese
¼ cup
pine nuts or almonds
2 cloves
garlic
2 tsp.
freshly grated orange zest
¼ cup (approx.)
Kowalski's Extra Virgin Olive Oil
2 tsp.
freshly squeezed lemon juice
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- In a food processor, combine first 7 ingredients (through zest); process until a smooth, thick paste forms.
- With the processor running, slowly stream in oil until a loose paste forms.
- Add lemon juice; season to taste.
- Pulse until mixture is combined.
- Use immediately or store in the refrigerator, covered with a thin layer of olive oil, for up to 3 days. Try serving it alongside our recipe for Seared Scallops on Angel Hair Pasta.
