01 Feb Recipe of the Week-Sage & Parsley Pesto
- 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
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