This pesto was great as a dipping sauce for smoky grilled chicken, and it also works well as a condiment for burgers and sandwiches, as well as a topping or spread on crostini and crackers
Save a few sprigs of rosemary to use as basting brushes to brush on a little dressing during the flank steak's last few minutes of cooking. When you're done, toss the sprigs onto the coals to create a bit of rosemary-scented smoke to flavor the meat even more.
The thickness of the cheese is more important here than the shape. I have used a wedge of imported provolone, squares of kasserie cheese and two half-moon-shaped pieces of domestic provolone. All will work, as long as they are 3/4- to 1-inch thick.