My family loves pesto. But there aren’t many different recipes. When I came across this one, which uses rosemary, rather than basil, I knew I had to try it. I wasn’t sorry.
- ½ cup fresh rosemary
- ½ cup parsley
- 1 cup arugula, mizuna or other salad mix green
- ½ cup pumpkin seeds or pine nuts
- 2 garlic cloves
- ½ cup Parmesan cheese
- 1 cup olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon balsamic vinegar
- Combine everything in a blender, Vitamix or Cuisinart and blend until smooth. Add more or less olive oil until desired consistency.