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