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Some Sage Advice: Pesto-It

If you're like me and have a bushel of sage growing in your garden, and are contemplating your next sage inspired creation, consider turning it into a Pesto. When you think of Pesto, most people think of basil, but any mixture of herbs can create a delicious Pesto.

This spread can go on anything and everything. This recipe will fill up about 1 16oz jar's worth of Pesto. The spread comes out quite thick, so if you want a smoother texture, add extra olive oil.

Mise en Place

If you're unfamiliar with this French cooking term, it means "everything in it's place." Start dragging out the ingredients for this recipe and make sure you have everything. I'm guilty of tis sometimes, but if you follow this step, you won't need to run around searching for each ingredient.


1 Cup Fresh Parsley 1 Cup Fresh Sage 3-4 Garlic Cloves 1 teaspoon salt

1 teaspoon pepper 1/2 Lemon juiced 1/2 Lemon zested 2/3 Cups Olive Oil 1/2 Cups Walnuts 1/2 Cup grated Parmesan (optional)


Chefs Knife

Food Processor or Blender


Step 1.

Take out the walnuts and toast over a pan over medium heat for about 4 minutes. Once complete, remove pan from heat and leave walnuts to cool for several minutes. Prep

Step 2.

Peel your cloves of garlic. Once peeled, cut the ends off the bottom so the root is removed. Take the flat part of the knife and smash the garlic. Make sure the parsley and sage is washed and clean. Cut the herbs into manageable pieces for your Food Processor or Blender. Juice the 1/2 lemon into a bowl.

Step 3.

Add the garlic, parsley, sage, lemon juice, salt, pepper, walnuts and olive oil into your Food Processor or Blender. If the ingredients do not fit in the machine together, take your time blending portions of the ingredients with some olive oil before mixing and blending everything together.

Step 4.

Zest/grate your lemon peel into the mixture. Take your grated parmesan and pour into the mixture. Use a spoon or other utensil to mix the ingredients together. Pour into a jar and refrigerate or use immediately. Pesto can be kept in the fridge for up to 1 week.

Eat and enjoy! I loved this recipe, and recommend using it on breads or sandwiches, pastas, or over rice. This pesto goes especially with chicken. Really, use it any way you like! It is very versatile, and I learned that it probably will disappear sooner than 1-week from your fridge.

Enjoy your Bite!

1 Comment

Love the idea of using walnuts in the pesto, as I have them in my cupboard, as opposed to pine nuts, which i rarely think of buying and are very expensive. Will try this recipe.

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