Rosemary-Black Olive Pesto
1/3 cup fresh rosemary leaves
1 cup fresh parsley leaves
2 - 3 cloves garlic
1/2 cup walnuts
1/2 cup pitted black olives
1/2 cup olive oil
1/2 cup freshly grated parmesan
Place all ingredients, except olive oil and cheese into food
processor.
Slowly add oil and process to a chunky paste ( do not over process ).
Add more oil if needed. Fold in cheese. Store up to one week in the
refrigerator or several months in the freezer in an airtight container.
Excellent with lamb, either spread on cooked meat or mixed with
drippings for a great sauce. Also goes well with other red meats and
mushrooms.