Recipe of the Week-Sage & Parsley Pesto

Serves 8

  • ½ cup walnuts, toasted
  • 2 garlic cloves, minced
  • 1 cup fresh parsley leaves
  • ½ cup sage leaves
  • ¾ cup extra virgin olive oil
  • 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
  • Salt and pepper

 

Instructions

1.Pulse walnuts and garlic in the food processor until coarsely chopped, about 5 pulses.

2.Add parsley and sage.

3.With processor running, slowly add oil and process until smooth, about 1 minute.

4.Transfer to bowl, stir in Parmesan, and season with salt and pepper to taste.

Recipe courtesy of Cook’s Illustrated

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