Recipes for Rosemary Fresh Raw

Ingredients

• 1 cup extra virgin olive oil
• 4 sprigs of expired rosemary

Instructions

1. Wash the expired rosemary sprigs under cold water to remove any dirt or impurities.
2. Pat dry the rosemary sprigs using a clean kitchen towel.
3. In a small saucepan, heat the olive oil over low heat until warm but not boiling.
4. Add the rosemary sprigs to the warm oil and let it steep for 30 minutes.
5. Remove the saucepan from heat and let the rosemary-infused oil cool completely.
6. Strain the oil into a clean glass jar, discarding the rosemary sprigs.
7. Store the rosemary-infused olive oil in the fridge for up to 1 month.
8. Use the infused oil in salad dressings, marinades, or as a flavorful drizzle over roasted vegetables or grilled meats.

Ingredients

• 200g pasta
• 2 cups fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 3 cloves garlic
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cherry tomatoes, halved

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, garlic, olive oil, lemon juice, lemon zest, salt, and black pepper. Blend until smooth.
3. In a large pan, heat some olive oil over medium heat. Add the cherry tomatoes and cook for about 2-3 minutes, until softened.
4. Add the cooked pasta to the pan and pour in the rosemary pesto sauce. Toss well to coat the pasta and tomatoes with the sauce.
5. Cook for an additional 2-3 minutes, stirring occasionally, until the pasta is heated through.
6. Serve hot and enjoy!

Ingredients

• 2 pounds of potatoes
• 2 tablespoons of olive oil
• 2 sprigs of fresh rosemary
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wash and dry the potatoes, then cut them into bite-sized pieces.
3. In a large mixing bowl, toss the potatoes with olive oil, salt, and pepper, ensuring they are evenly coated.
4. Spread the potatoes in a single layer on a baking sheet.
5. Strip the leaves from the rosemary sprigs and sprinkle them over the potatoes.
6. Roast the potatoes in the preheated oven for about 40-45 minutes, or until they are golden brown and crispy.
7. Serve hot as a delicious side dish.

Ingredients

• 4 cups water
• 1 cup freshly squeezed lemon juice
• 3/4 cup granulated sugar
• 1/4 cup expired rosemary leaves
• Ice cubes
• Lemon slices and fresh rosemary sprigs for garnish

Instructions

1. In a medium saucepan, combine water, lemon juice, and granulated sugar.
2. Add the expired rosemary leaves to the saucepan.
3. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
4. Reduce the heat to low and let the rosemary simmer in the mixture for 10 minutes.
5. Remove the saucepan from heat and let the rosemary-infused lemonade cool to room temperature.
6. Strain the lemonade into a pitcher to remove the rosemary leaves.
7. Refrigerate the rosemary lemonade until chilled.
8. Serve over ice cubes and garnish with lemon slices and fresh rosemary sprigs.
9. Enjoy this refreshing rosemary lemonade while reducing food waste.