Recipe: Sage Pesto (makes approx. 1 cup)
Recently, I came upon a recipe for sage pesto, and I was immediately intrigued. I made my own version, and I served it with frozen mini ravioli for a quick and easy supper. To me, sage pesto has a stronger taste than basil pesto, but it was altogether pleasing in small quantities. I served the sage pesto on the side so we could add as little or much as we desired to the ravioli.
- 1/4 cup whole almonds
- 2 cloves garlic
- 1/4 cup olive oil, plus more for storing
- 1 cup fresh sage leaves
- 1/2 cups fresh Italian parsley leaves
- 4 ounces cream cheese
- 1/2 teaspoon sea salt
- 1/8 teaspoon pepper
1. Pulse the ingredients in a food processor in the order given. Scrape down the sides as necessary and continue pulsing to achieve a uniform consistency.
2. Serve on hot pasta or use as a tasty spread.
3. If desired, place sage pesto in a container and top off with olive oil to store.
This recipe was written by Jim and Janice Leach and originally posted on AnnArbor.com on Oct. 12, 2010.