Pesto is typically made with basil, but this version uses fresh sage leaves for a bold, well-rounded twist on the classic. Try it on pasta, pork or veal for a deliciously different topping.
Ingredients
- 1 cup of sage leaves
- ¼ cup of roasted walnuts
- ½ cup of good olive oil
- 1 peeled large clove of garlic
- 4 coarsely chopped green onions
Instructions
Place sage, walnuts, garlic and onions in a food processor, adding a small amount of the olive oil. Turn on processor, letting it run while you slowly add the remainder of the olive oil. After all oil is added, continue to process until the pesto is a smooth puree.
Sage Pesto is great on cooked pasta as well as used as a topping for roast pork or veal. For decoration, you can use the sage flowers sprinkled on the pasta or meat. The flowers are edible and have a slightly milder flavor than the leaves.
