Thursday, September 4, 2008
Walnut Sage Pesto
Here's a really simple no-cook pasta sauce. It would also be good on toasted bread. I only used a small amount of sage as I find the taste a bit overwhelming, but if you're a sage lover add more.
1/3 cup fresh sage leaves
3/4 cup walnut halves
parmigiano-reggiano cheese, grated
1 lb. hot pasta, cooked al dente
Process the sage and walnuts in a food processor until they are the texture of bread crumbs. Add salt and pepper to taste. While the processor is running, drizzle in olive oil until the mixture becomes a thick paste. Scoop the pesto into a bowl and stir in a handful of cheese. If the sauce is too thick, stir in some hot pasta cooking water. Toss the sauce with the pasta.
This is a good summer dish when fresh sage is plentiful!