- 3 cloves garlic, chopped
- 1/2 cup roasted walnuts, or pine nuts, or pecans, or other nuts of choice
- 1 cup fresh sage, loosely packed
- 1 cup fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 cup grated Parmesan cheese
Who says pesto is just made with basil? This is a good recipe to start you down the path of alternative pestos. Adjust the ingredients freely for availability and preference!
Chop the garlic roughly, then mince the garlic and walnuts in your food processor or by hand. Chop up your sage and parsley, add both with salt and pepper to your food processor. Pulse while slowly adding olive oil.
This will last a few days in the refrigerator, and quite a long time in the freezer. Kalyn of Kalyn's Kitchen stores pesto in ice cube trays! A great idea. (Check out her sage pesto blog post for more ideas, and an alternate recipe.)
Adapted from the Kitchn