Sage Pesto recipe

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Ingredients

1 cup walnuts
1 cup tightly packed flat-leaf parsley leaves
¼ cup fresh sage leaves
5 cloves garlic, smashed
⅓ cup extra-virgin olive oil, or more to taste
⅓ cup grated Pecorino Romano cheese, or more to taste
salt and ground black pepper to taste

Nutrition Info

127.8 calories
carbohydrate: 2.1 g
cholesterol: 3.4 mg
fat: 12.6 g
fiber: 0.7 g
protein: 2.6 g
saturatedFat: 2 g
servingSize: -
sodium: 55.8 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Process walnuts, parsley, sage, and garlic together in a food processor until coarsely ground. With the food processor still running, slowly stream olive oil into the mixture until completely integrated into a smooth mixture. Add Pecorino Romano cheese, salt, and pepper, continue to process until the mixture has the consistency of a loose paste.

Recipe Yield

12 servings

Recipe Note

Very tasty, quick, and easy pesto. We use it on soups and sandwiches. It's ready to use right away but I like to make it a day or two before I need it so the flavor can develop. I usually use my Ninja® since its easier to clean than the food processor.

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