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