Tag Archives: Pesto

Tuscan Recipes: Sage Pesto

ricotta-stuffed tortelli with sage pesto

ricotta-stuffed tortelli with sage pesto

I learned of sage pesto from Judy Witts Francini, and I have to say, it was a revelation. Sage, being a hardy perennial, naturally produces far more leaves to work with than your annual basil plants. And where I live, sage plants thrive, growing to absurdly large sizes. This recipe is an excellent way to make use of that abundance, as you can prepare as much as you want in advance. Once sealed under a layer of olive oil, your jarred sage pesto can keep in the fridge for up to ten days. Be sure to let your refrigerated jars warm to room temperature, and stir in a spoonful or two of hot pasta water before serving. This amalgamates all the yumminess.

sage pesto's cast of ingredients

sage pesto’s cast of ingredients

Ingredients

1 large bunch of sage leaves
1 garlic clove
1 teaspoon lemon zest
1/2 cup walnuts, ground
1/2 cup grated parmigiano
1/2 cup extra virgin olive oil

Instructions

Witts Francini advises to chop the sage by hand (and thank goodness for her expertise, as I certainly would have been tempted to toss the leaves in the food processor). It helps to slice the leaves width wise and then begin your fine dicing. The walnuts can go in a blender or food processor though, no problem. I use a coffee grinder. Mince the garlic. Mix all the ingredients except the oil together first, then add the oil and blend very well. You want a paste-like consistency similar to basil pesto. Sample now while it’s fresh and salt to taste. Use immediately or start filling up your jars to store!

sage pesto ready for gifting

sage pesto ready for gifting