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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