Sage and Walnut Pesto Recipe
What could be better than a cool Fall night, friends and family gathered around the firepit, a glass of wine, and your favorite meat or pasta served with a great pesto. And best of all, you grew the bountiful sage yourself in your Smart Pot!
Chef Amanda Simcoe with The Meat of Cheese Show shares one of her favorite pesto recipes.
SAGE AND WALNUT PESTO
• 1/2 cup fresh sage leaves, plus extra for garnish
• 1/2 cup olive oil
• 2 cloves fresh garlic, minced
• 1 1/4 cup flat-leaf parsley
• Sea salt & freshly cracked black pepper
• 1 cup walnuts, gently toasted plus more for garnish
• 1/2 cup grated Parmigiano-Reggiano
• 1 1/2 teaspoons red wine vinegar
In a skillet, heat the olive oil and fry the extra (garnish) sage leaves until crisp, taking care not to burn them. Transfer the leaves to a paper towel-lined plate. Allow the olive oil to cool.
Meanwhile, prepare a pot of boiling water and an ice bath: Blanch and shock the remaining sage and the flat-leaf parsley. Drain and squeeze out excess water with a paper towel.
Once the oil has cooled, combine the garlic, vinegar, cheese, nuts, and blanched herbs in a food processor. Pulse a few times, and slowly add the oil, pulsing until you reach your desired consistency. Season with salt and pepper.
I like to serve this over pasta, but it is also excellent on chicken.
The Meat and Cheese Show