WALNUT-SAGE PESTO

Makes about 2 cups

Dear Amy and Jim, I am so glad that you have a garden, since “Whoever loves and understands a garden will find contentment within.” -Chinese Proverb If and when you find the time and the energy to add herbs to your garden, do plant sage! It really has many uses. Love, Mimi

ingredients

3/4 C walnut pieces
1/2 C pine nuts
2 garlic cloves
1 tsp coarse salt
3/4 C chopped fresh flat-leaf parsley
3/4 C coarsely chopped fresh sage
(You may substitute basil or mint)
3/4 C extra-virgin olive oil
1/2 C grated Parmesan cheese

directions

1
Heat a large dry skillet over medium heat. Add walnuts; cook, stirring, until browned and fragrant, about 5 minutes. (Watch this carefully lest the walnuts burn.) Transfer to a bowl; set aside. Cook pine nuts in the same skillet until lightly browned, about 2 minutes. Transfer to bowl with the walnuts.
2
Pulse garlic with salt in a food processor until coarsely chopped.
3
Add parsley and sage; process until blended. Add toasted nuts; pulse until finely chopped. With processor running, pour oil through the feed tube in a slow, steady stream. Add cheese, pulse to combine.
4
Enjoy!

Side Note:

The pesto can be covered with a thin layer of oil and refrigerated in an air-tight container for up to a week, or frozen for up to two weeks.

notes

I have to give credit where credit is due! The basic recipe for this pesto is from Martha Stewart's LIVING magazine, October 2004. I have made a few changes having to do with measurements. You may want to do the same.

Source: Love, Mimi