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