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Rosemary Pesto

by Lucy (follow)
Turn off the TV and tune into your own imagination. Enjoy each moment, allowing your creativity to unfold in the kitchen, craft space or in nature.
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This is a delicious way to serve rosemary and add some flavor to any pasta dish or antipasti platter. This raw pesto uses rosemary instead of traditional basil to create a simple, fresh flavor which is very more-ish. Rosemary is also a beneficial herb for improving memory and brain function. Enjoy.

rosemary pesto, rosemary recipes
Rosemary Pesto

Preparation Time: Approximately 10 minutes
Cooking Time: 0 minutes
Makes: 6-8 servings


2 tablespoons rosemary leaves
1 tablespoon olive oil
1 cup grated cheese (cheddar or parmesan)
1 cup raw cashews
2 cloves garlic
1 lemon
1 cup plain yogurt
Salt/pepper (to taste)

rosemary pesto, rosemary recipes
Ingredients for rosemary pesto


Finely chop the rosemary leaves. Try not to use the tougher leaves in this recipe (the tips of the stems will work the best).

rosemary pesto, rosemary recipes
Place the ingredients in a blender

Add the chopped rosemary leaves, cashews, lemon juice, yogurt, garlic, grated cheese, salt and pepper to a blender.

rosemary pesto, rosemary recipes
Blend the pesto

Blend the ingredients until smooth, then serve fresh for your next antipasti platter or simple pasta dish.

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