Sage Pesto

Sage is in abundance right now, which means I needed to come up with ways to use it.  Sage makes a bold pesto that's perfect on pretty much anything.

If you haven't figured it out yet from here and here, pesto is literally the easiest thing to make.  Herbs (take your pick), garlic, pine nuts or walnuts, olive oil, and a hard cheese into a food processor.  It is that simple.  And delicious.

Skillet pizza with pesto

Spaghetti squash with pesto, roasted tomatoes, and scallops

Sage Pesto

Yield: about 8 oz
Time: 5 minutes

Ingredients:

2 cups fresh sage leaves, loosely packed
2 garlic cloves
1/2 cup grating cheese, such as parmesan or Pecorino Romano
1/4 cup pine nuts or walnuts
1/3 cup extra virgin olive oil
Salt and pepper

Directions:

Combine sage, garlic, cheese, and nut in food processor or blender.  Pulse several times until coarsely chopped.  With the machine running, drizzle in the olive oil.  Scrape down the sides, add the salt and pepper to taste, and pulse once more to combine.

Storage:

Keeps in the refrigerator for 4-5 days.
Can be frozen for 3 months.



Adapted from The Suburban Soapbox