Who says pesto has to be made with basil? You can make it with parsley. Or you can make a robust and highly flavored version with rosemary that will carry you back to that night in Tuscany. Place a big spoonful on a plate of hot, organic, whole-wheat pasta, stir, shake on some red pepper flakes, and you’ve got a meal.

SERVINGS

Makes about 11/2 cups

INGREDIENTS

3 tablespoons pine nuts

2 cups lightly packed chopped Italian flat-leaf parsley

1 cup lightly packed fresh rosemary leaves

2 cloves garlic

1/2 cup extra-virgin olive oil, plus extra for storage

1/4 cup grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper

PREPARATION

1.    Toss the pine nuts in a small dry skillet over medium heat until toasted light brown. Set aside.

2.    Place the parsley, rosemary, pine nuts, and garlic in a blender. Whiz to make a smooth paste. Add the oil in a very slow, steady stream until the paste is creamy. Pour the mixture into a bowl and add the grated cheese, then salt and pepper to taste. Transfer the pesto to a jar and cover the surface with a thin layer of olive oil. Seal the jar with a tight-fitting lid and refrigerate for up to 2 months, or freeze indefinitely.