Comments on: WHB #52: Rosemary Pesto

By: Rigatoni with Walnut, Parsley, and Sun-Dried Tomato Pesto. And, Yes, It Is a Pesto. | Rigatoni with Walnut, Parsley, and Sun-Dried Tomato Pesto. And, Yes, It Is a Pesto. recipe | Rigatoni with Walnut, Parsley, and Sun-Dried Tomato Pesto. And, Yes, It Is a

Thu, 18 Mar 2010 18:45:57 +0000

[...] these pesto recipes: Cilantro-Lime Pesto recipe at 5 Second Rule Mint Pesto recipe at Savour Fare Rosemary Pesto recipe at Real Epicurean Rocket/Arugula Pesto recipe at Home [...]

By: scott

scott — Sat, 17 Oct 2009 19:55:24 +0000

It does sound great, and a fantastic way of using up garden herbs. Using it on pork sounds delicious.

By: Connie Pederson

Connie Pederson — Tue, 06 Oct 2009 03:14:19 +0000

I just finished up my own version of rosemary pesto. I have really become free with proportions and creations after raising herbs for the last 33 years. Today I combined about 6 cups of parsley (since that is what I had a lot of this year) 1 1/2 cups of rosemary and 6 cloves of garlic (also from our garden), olive oil ? I just dump into the food processor until I like the consistency. I froze this and later when thawed, I plan on using maybe with asiago cheese and chopped walnuts on vegetables or pork roast tenderloins. I have tried a version of this while roasting potatoes and it is delicious!

By: WHB #77: Uses For Mint from RealEpicurean.com

WHB #77: Uses For Mint from RealEpicurean.com — Thu, 05 Apr 2007 16:57:02 +0000

[...] (and Rosemary) Pesto. This alternative Pesto recipe great served with fresh lamb, and was my entry back in WHB [...]

By: scott

scott — Sun, 15 Oct 2006 23:48:18 +0000

Kalyn: Sounds like you have a beautiful kitchen!

peabody: It works perfectly well with chicken too – in fact most pesto will…

ilva: A sweet mint pesto sounds interesting too – I might try it

rowena: I like focaccia – so very easy to bake, and somehow more appealing then most home made breads

Pille: Thanks – it’s one of my favourite “own” photos too!

By: Pille

Pille — Mon, 09 Oct 2006 22:30:58 +0000

Sounds interesting – and I really like the top photo!

By: rowena

rowena — Mon, 02 Oct 2006 10:05:25 +0000

First of all, YAY on the pumpkin soup in the previous post. I just got back from a weekend of hiking and decided to put together a pumpkin soup this morning. Now look what I find here! Like you had mentioned, pumpkin IS so underused!

This pesto sounds quite interesting and I think I’ll apply it to some focaccia next time the baking mood hits me. I can already imagine the aroma.

By: ilva

ilva — Mon, 02 Oct 2006 06:28:10 +0000

This sounds so good! What a great idea! I will definitely try it. I’m working on a sweet mint pesto but maybe some rosemary would add an intersting dimension to it….

By: peabody

peabody — Sun, 01 Oct 2006 22:35:17 +0000

Interesting. Sounds good, though I would have to go with chicken since my husband wont eat lamb

By: Kalyn

Kalyn — Sun, 01 Oct 2006 17:21:53 +0000

Mmmmm. I love the sound of this. Very inventive. I can imagine this would be just wonderful with lamb, which is absolutely my favorite red meat.

By the way, the color you have now on the side of your blog is not only one of my very favorite colors, but almost exactly the color of my office/kitchen. Mine is just a tiny bit more grayed, but I’m looking at the computer monitor and the wall behind it and it’s a match! (And if anyone is dying at the thought of a kitchen with walls that color, the kitchen is about 90% oak cabinets with just a bit of wall showing here and there and white counter tops. So it’s mostly white and wood, with bright blue accents. Can you tell I love my kitchen?)