For an excess of sage here is a lovely fresh pesto recipe. Because sage has a very strong flavour and aroma, I like using this pesto in things that will ultimately be cooked. It is lovely swirled into bread dough or used on grilled meats.
Wondering what I did with the pesto? Stay tuned…
(makes 1 cup pesto)
1 large clove garlic
1/4 cup walnuts
1/4 cup Parmaggiano Reggiano
1 1/2 cups fresh packed sage
2 tablespoons olive oil
salt and pepper
1 lemon, juiced
2 tablespoons water (optional)
Put the food processor on and add garlic, pulse until the garlic is minced. Remove lid and add walnuts, cheese and sage. Add a big pinch of salt and of freshly ground pepper. Close food processor and pulse until minced. Open it back up and scrape down the sides.
With the processor running stream in lemon juice and olive oil. Stop and scrap down the sides. If it is a good consistency at this time for your use you are done, otherwise you can add the water to thin it out.
Similar Recipes:
Garlic Scapes & Walnut Pesto
Almond, Spinach and Cilantro Pesto
Pistachio Pesto Recipe
{ 3 comments… read them below or add one }
I love the idea of swirling this into dough! Definitely going to be doing that.
I have got a ton of sage that I need to do something with. I had no idea you could turn it into pesto. Can’t wait to try this and then use it on the chicken recipe you posted.
I think it sounds great in bread also. I’m always on the lookout 4 pesto recipes w/o lots of basil. It upsets my stomach. I’m looking 4ward 2 trying this recipe.
I also want 2 try it w/ grape tomatoes,chopped sm. chopped ps. of mossarella + possible small ps. of chopped cooked potatoes.