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
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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