When you need to use up a bunch of herbs, pesto is the way to go.  But have you ever tried making it with rosemary?  It works, and it’s surprisingly versatile.  Toss it with pasta.  Mix it with roasted vegetables and potatoes.  Drizzle it on anything hot off the grill.  Or just spread it on bread.

My brother loves this pesto.  I used to make it with walnuts, but he discovered it’s even better with pecans.  Most things are.

The color is naturally a little drab.  I don’t mind it, but if you’d like to punch up the green, you can add a handful of spinach.

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Rosemary Pecan Pesto

Ingredients:

• 1 1/2 cups rosemary leaves (about 20 stems)
• 1 cup raw pecans
• 2 cloves garlic
• 1/2 cup grated parmesan
• 1/2 cup olive oil
• salt and pepper

Directions:

Toast the pecans in a skillet over medium-low until they become fragrant and a bit darker brown.  Spread them over a plate and allow them to cool completely.

In the bowl of a food processor, combine the rosemary, pecans, garlic, parmesan, and a pinch of salt and pepper.  Turn the machine on.  Allow it to process while you drizzle the olive oil into the top chute.  Once the oil is incorporated, turn off the machine, open the top and scrape down the sides with a spatula.  Taste it and adjust the salt and pepper.  Process a few more seconds if necessary.

Store the pesto in an airtight container for up to 10 days.  It also freezes well.