Apartment Therapy The Kitchn | Recipe: D.I.Y. Sage Pesto

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Recipe: D.I.Y. Sage Pesto

Sage makes a powerful pesto oozing with garlicky, oily summer flavor. We recently went hiking in the Santa Monica mountains, where the hot sun brings out all the scent of wild California sage, so warm summer and this powerful aroma are inextricably connected in our mind right now.

A little of this pesto goes a long away, and we found that it's best made with Italian parsley to lighten the sage a bit. Try it layered with some pungent cheese on good bread, or watered down over pasta - it smells (and tastes) wonderful.

D.I.Y. Sage Pesto
about 1 cup

3 cloves garlic, chopped
1/2 cup roasted walnuts
1 cup fresh sage, loosely packed
1 cup fresh Italian parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

Mince the garlic and the walnuts in a small food processor. Chop the sage and parsley by hand then add with the salt and pepper to the food processor and blend in short bursts while pouring in the olive oil. Store in the fridge for up to three days.

Comments (2)

One of our couple friends are in love with sage, I put your recipe on the menu the next time they come to dinner.

posted by At Home with kim vallee on 2007-06-25 12:48:09
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Mmm this sounds lovely. I just made a milder pesto with our CSA box spinach, it's about a 50/50 spinach and basil mix and I added walnuts and parmesan along with the garlic and s&p and it is great for beefing up a sandwich. I just can't quite imagine pesto with no basil, it just seems like it should have a different name or something.

posted by Anne (in Reno) on 2007-06-26 00:17:11
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