For all our healthy eaters- you don’t need to eat a big bowl of pasta to enjoy pesto. Pesto can really be used many different ways, i.e. as a topping on sandwiches or over grilled meats.
As the cool weather is coming nearer and nearer, I’m sadly realizing that it’s almost time to start either freezing or drying our herbs. How does the summer always seem to FLY by? With two very large & healthy basil and sage plants, I think this year I may just make big batches of pesto and freeze them.
Last night, I made up my own sage walnut pesto recipe. Well.. I kinda just winged it. Luckily for me (and Jeff), it turned out great! We used it as a topping for grilled pork chops, which really was a perfect pairing. Along with the sage walnut pesto grilled pork chops, we served a small bed of quinoa & roasted brussels sprouts.
-3 or 4 very large handfuls of sage leaves
-Good olive oil (about 1 to 1 1/2 cups) *Note- doesn’t have to be extra virgin, but make sure it’s at least quality olive oil
-Salt & pepper
-1 large clove of garlic
-1 handful of walnuts, toasted
In a blender, throw in the sage leaves, the clove or garlic, and the toasted walnuts. Why toasted walnuts? Because of the unique flavor they add. Then, add in about 1/2 cup of olive oil, cover, then blend until thick. As you blend, add in a little more olive oil at a time so that your pesto turns into a pasty mixture. Don’t overdo it on the olive oil- I usually use about a cup in total or maybe just slightly over. Season with salt & pepper to taste.
That’s it. Yes, I mean it. Finito.