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By Abigail Kelly
Ingredients
- 2 cups packed fresh sage leaves
- 2 cloves garlic
- 1/4 cup chopped walnuts
- 2/3 cup extra-virgin olive oil
- Salt and black pepper, to taste
- 1 lemon: juice and zest
- 1/2 Parmesan cheese (see Cook's Note)
Instructions
1. Combine all dry ingredients (except cheese) in a food processor with a small amount of oil. Pulse till chopped.
2. Add the juice of the lemon. Then continue to add the oil until you have a relatively creamy, spreadable paste.
3. If eating right away, add cheese and blend together; alternately, you can freeze the pesto for up to 3 months and add the cheese when it’s thawed and ready to eat.
This is great with chicken and fish.
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Abby lives in Brooklyn and spent a year whining to anybody who would listen about not having a yard, before realizing that her roof is the perfect place to learn how to garden. She divides her time between dabbling, being way too busy, and being a total couch potato. You can view some of her dabbling at her site.
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