Description
A luxurious twist on classic pesto, featuring earthy sage and rich walnuts for a flavor-packed sauce that elevates any pasta dish.
Ingredients
Scale
- 2 cups fresh basil leaves, packed
- 1 cup fresh sage leaves, packed
- 1 cup walnuts, toasted
- 2 cloves garlic, peeled
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup extra virgin olive oil, room temperature
- Salt and pepper to taste
- Additional grated Parmigiano-Reggiano, for serving
- Fresh sage leaves, for garnish
Instructions
- Wash and dry the basil and sage leaves. Toast the walnuts in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 5–7 minutes. Let them cool slightly.
- In a food processor, combine the toasted walnuts, garlic, fresh basil, and sage leaves. Pulse until finely chopped.
- Add the grated Parmigiano-Reggiano to the herb mixture and pulse until well combined.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy, scraping down the sides as needed.
- Adjust the flavor with salt and pepper. Serve the pesto tossed with al dente pasta, garnished with fresh sage leaves and additional grated cheese.
Notes
For best flavor, use high-quality ingredients. Store in an airtight container with olive oil on top to prevent oxidation. Consume within one week.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg