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Rosemary Gorgonzola Pesto Recipe:

Approx. 1 Cup

Ingredients

  • 1/3 Cup Fresh Rosemary Leaves
  • 3/4 Cup Raw Walnuts
  • 1/4 Cup Gorgonzola Cheese
  • 1/4 Cup Extra Virgin Olive Oil - or to taste
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Clove Garlic
  • 1/4 Teaspoon Sea Salt - or to taste

Instructions

  1. Remove the leaves off of the rosemary stems and add to a food processor or blender and turn on until it's minced.
  2. Measure everything else and add to the rosemary, then puree until really smooth.
  3. Make sure to scrape the sides down at least once.