Ingredients
1 cup loosely packed sage leaves
1/2 cup (or more) roughly chopped walnuts
1/2 cup (or more) finely grated parmesan
1/2 cup (or more) olive oil
1 garlic clove, finely grated
Salt, pepper, squeeze of lemon
Summary
We often find ourselves with left over sage, and when we do, this sage and walnut pesto recipe comes in handy! It’s great smeared on sandwiches or tossed through a potato salad/pasta! You’ll never waste a bunch of sage again.
Sage and Walnut Pesto
GF
Rinse and dry sage leaves.
Grate the Parmesean cheese (you can do this by adding to the food processor first or grating separately)
Pound/whirl together the grated cheese and sage in a mortar and pestle/food processor.
Add the oil, garlic, lemon, salt and pepper, and whirl until combined.
Give it a try and adjust to your taste.
Store in an airtight container with a layer of oil on top – refrigerate up to 3 weeks or freeze up to 1 year.
