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SAGE WALNUT PESTO

• 4 tablespoons sage leaves
• 1/3 cup parsley
• 1 clove garlic
• 1 cup toasted walnuts
• 1/3 cup extra-virgin olive oil, or more
• 1/3 cup pecorino cheese
• pinch of cinnamon (optional)

Whirl all ingredients in a food processor. Toasting the walnuts really does make a difference.

Serve with chicken or pasta. Goes especially well with squash ravioli. Add additional oil if needed.

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