rosemary pesto pasta: delicious!

Believe me when I say that I will eat pesto until I collapse. You’ll have to pry a basil leaf out of my mouth before I end this life-long affair. And as a result of my month-long respite from dairy and refined flours and sugars, I cultivated a taste for herbs that was previously dormant. Lately, I’ve been experimenting with pesto permutations, and I quite love this version, which combines the sweetness (almost licorice) taste of purple basil leaves, and the rosemary’s aromatic qualities. Granted, I was worried that rosemary would overpower the tender leaves (as this herb is wont to do), but the pesto was full-on with flavor. I’ve paired this with pasta, roasted potatoes, and today it’s topping my quinoa strat.

2 cups of purple basil leaves, packed
1 tbsp rosemary, chopped
1/4 cup + 2 tbsp olive oil
2 garlic cloves
1/4 toasted pine nuts
2 tbsp toasted walnuts
Salt/pepper to taste

DIRECTIONS: Blitz + serve!


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