Thursday, July 30, 2015

Sage Pesto

Servings 12 Units US

1⁄2 cup packed sage leaf
1⁄2 cup packed flat leaf parsley
1 cup freshly grated Parmesan cheese
2⁄3 cup walnut pieces
3 cloves crushed garlic (or to taste)
1⁄2 cup olive oil (or to desired consistency)


Wash and thoroughly dry sage leaves and parsley in your salad spinner.
Put in food processor with Parmesan, walnuts, garlic, and salt.
Process until a gritty but even consistency.
Gradually add olive oil until pesto has reached desired consistency.
Divide into 3 equal portions.
Each portion will coat enough pasta for 4.