I’ve wanted to post this recipe but froze it immediately after making it (I know…idiot right?). I tried taking pictures but they never seemed to come out right.
Last night I decided to use the pesto and decided it’s time to get the recipe out there. It’s super easy to make with or without kids.
This is what you’ll need:
2 cups fresh sage leaves, washed
3 tbsp olive oil
1/4 cup chopped walnuts
1 tea coarse salt
1 tea ground pepper
2 garlic cloves
1 lemon, zested and juiced
Get out a cusinart or anything that will finely blend your ingredients. Add 1/2 the olive oil (1 1/2 tbsp) and sage. Blend well. When all leaves are blended, stir up the mixture to get it out from underneath the blades. Add everything else and pulse until everything is blended. Taste. Add more lemon or salt as needed. Zara did this entire recipe by herself with the exception of when you need to scoop the mixture out from underneath the blades. (I thought I would be the responsible party there)
This made about a cup of pesto. This can be frozen or kept in the fridge.
I would suggest not using this on pasta as the flavor of sage is strong. I think on fish or meat would be fab, or, what I did- mix a tbsp of the pesto mixture and stir into room temperature goats cheese and serve with crackers! Fabulous!