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.

Ingredients:

• 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

Directions:

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.