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Name: Rosemary Pesto
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1.5 cups fresh flatleaf parsley firmly packed; 1/2 cup Fresh rosemary firmly packed; 6 cloves tgarlic chopped; 1/2 cup olive oil; 1/2 cup parmesan cheese grated; 1/4 tsp chili flakes; 1/4 cup walnuts optional

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INGREDIENTS

1.5 cups fresh flatleaf parsley ; firmly packed
1/2 cup Fresh rosemary ; firmly packed
6 cloves tgarlic ; chopped
1/2 cup olive oil
1/2 cup parmesan cheese ; grated
1/4 tsp chili flakes
1/4 cup walnuts ; optional

Servings

INSTRUCTIONS

Discard herb stems (rosemary can be easily removed by pinching stem between fingers and raking down stem to remove needles)

Wash/dry the herbs

Add herbs and garlic with 1/4 cup of olive oil to blender or food processor; beat until forms a paste.

Add the other ingredients, drizzling the olive oil into blender or food processor until forming a paste.

Refrigerate in covered glass container.

NOTES

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Nutrition

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Serving Size: 1 Serving (52g)
Recipe Makes: 4 Servings

Calories: 134
Calories from Fat: 114 (85%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 3.5g
Cholesterol 2.8mg		1 %
Sodium 61.7mg		2 %
Potassium 194.4mg		5 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 1.3g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 134

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