This walnut and sage pesto is a great alternative to traditional pesto sauces when the seasons change a great basil is not always available.
- 1 cup walnut halves or pieces
- ½ cup pine nuts
- 2 clove garlic, peeled
- 1 pinch salt, to taste
- ½ cup flat leafed parsley, minced
- 4 tablespoon fresh sage leaves, chopped
- ½ cup extra-virgin olive oil
- ½ cup parmesan cheese, grated
Heat a dry skillet over medium heat. Toss in walnuts and toast for approximately 4 minutes, stirring occasionally. They should color slightly and become fragrant. Remove from heat and place them in a bowl.
Toss the pine nuts into the same skillet and repeat the process, though they will take about 2 minutes. When they are done place them in bowl with walnuts.
Add the whole garlic cloves to the same skillet, while it is still hot but off the heat. Let the garlic sit in the pan until cool. This will remove the slight bitter edge but keep the bold “raw” flavor of garlic.
Place garlic cloves in a food processor or blender with a pinch of salt, pulse about 4 or 5 times to roughly chop. Add parsley and sage, then process until smooth. Add nuts and pulse 4 or 5 times until chopped. Then drizzle in the olive oil with the machine running the whole time, until a desired consistency is achieved. You may not need all the oil.
The pesto may be covered and refrigerated up to three days, but is best used immediately.