OLIVE-ROSEMARY PESTO"Goes well with seared tuna fillets or sauteed chicken breasts." 1 cup pitted Kalamata olives 1 cup fresh parsley 1/4 cup grated Romano cheese 1/4 cup walnut pieces 1 tbsp. fresh rosemary 2 garlic cloves 3 tbsp. extra-virgin olive oil Process all ingredients in a food processor or blender until smooth, stopping to scrape down the sides. Makes about 1 cup Source: Southern Living Cooking School, Fall 1998
|