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Thursday, October 9, 2008

Rosemary Walnut Pesto

Well...YUMMMY is all I can say. I said in a prior post, I am having to figure out what to do with all my spices before winter hits. We came up with this one as a bit of a spinoff of a recipe by Rachel Ray.

1 large bunch of fresh rosemary
1/2 cup walnuts
7 garlic cloves
1 cup parmiggiano reggiano cheese
1 tbsp crushed red pepper
2 tbsp dry white wine
1 fresh lemon squeezed
olive oil

Put all ingredients, except for the olive oil, into a food processor and pulse until finely chopped. Slowly drizzle the olive oil into the food processor until it becomes saucy. This pesto is fantastic.