Walnut Sage Pesto
The Complete Squash
by Amy Goldman
¾ cup walnuts |
½ c. chopped parsley |
1/2c pine nuts |
3 to 4 T. chopped fresh sage leaves |
2 cloves |
Garlic |
½ cup olive oil |
1 tsp. salt |
½ 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 ¼ inch
olive oil) in the refrigerator for several weeks, or in the freezer up to one
year.