Since I like the flavor of rosemary with veal or steak chops, and since I like how well pesto compliments meat, I thought why not combine the two?
To be honest, my first attempt wasn't so great. Using my usual traditional basil pesto, both hubster and I agreed that the basil and rosemary refused to get along. For some reason the batch tasted rather perfume-y. The second batch sans basil, however worked like a charm.
The hardest part of the recipe is toasting the walnuts, but it's totally worth those extra 2-3 excruciating minutes. Skip if you must, but you will lose massive flavor. Don't blame me if the pesto doesn't make you swoon with delight.
Mad-Easy Rosemary-Parsley Pesto
Yield: about 1 1/2 cups pesto
3-4 sprigs fresh rosemary
1 lightly packed cup parsley leaves
1-2 garlic cloves, peeled
1/2 cup toasted walnuts (see toasting instructions)
1/2 tsp. kosher salt, or to taste
1/4 tsp. coarsely ground black pepper (or to taste)
1/2 cup grated Parmesan cheese (for a dairy version)
1/2 cup olive oil
Wash and pat dry herbs if you haven't already done so.
Strip rosemary leaves from woody stem; discard stem. Place rosemary leaves in the food processor along with the parsley, garlic, walnuts, salt and pepper.
Process for 15 seconds or until the mixture becomes a paste, stopping to scrape sides down with a spatula as needed.
Add cheese, if using, and pulse just to combine.
With processor running, slowly pour in olive oil; run an additional 10-15 seconds or until ingredients are thoroughly blended. Taste and add additional salt and/or pepper if needed.
Use immediately, or refrigerate in a tightly covered container up to 5 days. Stir (if the pesto separated) before serving.