

1/3 cup fresh sage leaves
3/4 cup walnut halves
salt
pepper
olive oil
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!
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