Walnut Sage Pesto

The Complete Squash by Amy Goldman

 

cup walnuts

c. chopped parsley

1/2c pine nuts

3 to 4 T. chopped fresh sage leaves

2 cloves

Garlic

cup olive oil

1 tsp. salt

c grated parmesan cheese

 

 

Heat a large skillet over medium high heat. Add the walnuts, stirring frequently, until they begin to brown and become fragrant, about 5 min. Toast the pine nuts separately, since they take a shorter time to brown (about 2 minutes) and will burn if toasted with the walnuts. Remove the nuts from the heat and allow to cool.

 

Put the garlic and salt in a food processor and pulse to chop. Add the parsley and sage and process until blended; add the toasted nuts and pulse until finely chopped. Slowly add the olive oil through the feed tube with the motor running. Then turn off the motor, add the cheese, and pulse to combine. The pesto will keep (covered with inch olive oil) in the refrigerator for several weeks, or in the freezer up to one year.