Roasted Garlic & Rosemary Pesto
Make Once - Cook Twice
by SuperUser Account
- ⅓ cup packed fresh rosemary
- ⅔ cup packed fresh parsley
- ½ cup of pine nuts
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 heads of Grill Roasted Garlic
- ½ tsp Sriracha
- finely grated zest of lime
- juice from 1 slice of lime
- ¼ cup of olive oil
In a food processor, chop the rosemary, parsley and pine nuts until they’re completely fine.
Add the Sriracha and the garlic, blitz them until just combined.
Transfer the pesto into a bowl and add the salt, pepper, oil, and lime.
Use as a pasta sauce, or marinade. Keeps for about a week in an airtight container – try to get all the air out.
This is a fantastic recipe. I made it once and was able to use it for 3 recipes! It’s a very strong and green flavoured sauce that is fantastic on everything. Check out the recipes for Pesto Chicken and Pesto Rubbed New York Steaks with Pesto Stuffed Potatoes!