Sage Pesto with Walnuts

Name: Sage Pesto with Walnuts
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters flat leafed parsley, minced; 4 Tbsps fresh sage leaves, chopped; 2 cloves garlic, peeled; 118 milliliters extra-virgin olive oil; 118 milliliters parmesan cheese, grated; 118 milliliters pine nuts; 1 pinch salt, to taste; 237 milliliters walnut halves or pieces

Sage Pesto with Walnuts is a gluten free and primal condiment. This recipe serves 4. One serving contains 604 calories, 12g of protein, and 61g of fat. From preparation to the plate, this recipe takes about 5 minutes. Head to the store and pick up flat leafed parsley, walnut halves, salt, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Walnuts

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pine Nuts

Walnuts

Equipment you will use

Frying Pan

Bowl

Add the whole garlic cloves to the same skillet, while it is still hot but off the heat.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

Frying Pan

Let the garlic sit in the pan until cool. This will remove the slight bitter edge but keep the bold “raw” flavor of garlic.

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

Place garlic cloves in a food processor or blender with a pinch of salt, pulse about 4 or 5 times to roughly chop.

Ingredients you will need

Whole Garlic Cloves

Salt

Equipment you will use

Food Processor

Blender

Add parsley and sage, then process until smooth.

Ingredients you will need

Parsley

Sage

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.

Ingredients you will need

Olive Oil