Must-Make Simple Sage Pesto

February 18, 2014

We love a good classic basil pesto but we're also fond of experimenting with different flavor combinations to give our dishes new twists. Try an earthy arugula and walnut pesto or this simple, yet bursting with flavor sage pesto from The Suburban Soapbox. It will brighten any pasta dish and takes just minutes to make!

Simple Sage Pesto
Submitted to Foodista by The Suburban Soapbox

2 cups fresh sage leaves, loosely packed
2 garlic cloves
1/2 cup freshly grated parmesan
1/4 cup pine nuts
3/4 cup extra virgin olive oil
a pinch each of salt and pepper

In the bowl of a food processor (or in a blender), add the sage, garlic and pine nuts. Pulse the ingredients a few times until chopped. In a steady stream, slowly add the olive oil while the food processor or blender is running. Stop to scrape down the sides once with a rubber spatula and add the salt and pepper. Run the processor for a few more seconds to combine thoroughly.

Transfer the pesto to an airtight container and store in the refrigerator until ready to use. The pesto will keep in the refrigerator for up to 5 days.

 




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