This Rosemary Pesto is a great way to use up fresh herbs and add a ton flavour to meals! It’s packed with rosemary, parsley, parmesan cheese, toasted walnuts and hemp hearts for a delicious and nutritious condiment.
If you need an easy way to elevate a dish and make it taste amazing, a good sauce can make all the difference. One of my favourites is a good pesto. They’re quick and easy to make and pack in plenty of flavour.
Traditionally pesto is made with basil, but you can actually use a variety of herbs or even greens to make your own delicious version! This pesto uses a combination of fresh rosemary and parsley for a unique twist on the classic.
It’s made with good-for-you ingredients, has an amazing flavour and is the perfect way to use up any leftover herbs. If you love the taste of rosemary, this pesto is a great one to add to your sauce rotation!
Ingredients
- Rosemary: the star of the show! Since rosemary leaves are a lot tougher than basil leaves, you’ll want to process this pesto longer than a traditional one to make sure the leaves are broken down enough.
- Parsley: helps to mellow out the flavours of the rosemary.
- Walnuts: lightly toasting the walnuts brings out their nutty flavour. Simply heat a skillet over medium heat and toast the walnuts until lightly browned and fragrant, stirring occasionally.
- Hemp hearts: I love sneaking in some hemp hearts for a boost of fibre, healthy fats and protein. If you don’t have hemp hearts on hand, feel free to use more walnuts.
- Parmesan cheese: this adds that lovely nutty, cheesy flavour. If you’re looking for a dairy-free alternative, nutritional yeast works well! Start with 1-2 tbsp and adjust to taste.
- Extra virgin olive oil: for the best flavour and health benefits, make sure to choose a high-quality olive oil.
- Lemon: fresh lemon zest and juice brightens up the pesto.
- Garlic: adds a little bite!
- Sea salt and pepper: to tie everything together and enhance the rest of the flavours.
How to make rosemary pesto
- Add all the ingredients except olive oil to a food processor and pulse to finely chop.
- With the motor running, slowly drizzle in the olive oil, adding additional oil as needed to reach desired consistency. That’s it!
How to use rosemary pesto
- On eggs
- Drizzled on pizza
- Spread on sandwiches or wraps
- In nourish bowls or salads
- As a sauce for pasta
- Tossed with roasted potatoes
- On grilled meats
- As a dip for toasted bread
How to store
Store rosemary pesto in an airtight container or jar in the refrigerator for 4-5 days. You can also freeze in ice cube trays and then store frozen pesto cubes in a freezer bag or airtight container.
If you make this Rosemary Pesto, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Rosemary Pesto
Ingredients
- 1/4 cup fresh rosemary leaves loosely packed
- 1 cup packed fresh parsley (flat-leaf)
- Heaped 1/4 cup walnuts lightly toasted
- 1/4 cup hemp hearts
- 1 clove garlic
- 1/4 cup grated parmesan cheese
- Zest from 1/2 medium lemon
- 2-3 tbsp fresh lemon juice
- Sea salt and pepper to taste
- 1/3 cup extra virgin olive oil plus more as needed
Instructions
- Add all the ingredients except olive oil to a food processor and pulse until the ingredients are finely chopped, scraping down the sides as needed.
- With the motor running, slowly drizzle in the olive oil. Add additional oil as needed to reach your desired consistency. Taste and adjust lemon or salt to taste.
