We are big pasta eaters in our house and pesto is our’ go to’ pasta sauce when we want a quick midweek dinner. The traditional basil pesto is hard to beat but I love trying out different flavour combinations and pesto can be made with basically any herb in your garden and its so easy to whip up. We have a huge sage bush growing in the backyard that never gets picked, sage is a herb that has a great flavour but I never really know quite what to do with it….so I made this nutty, full flavoured pesto.
As we have dairy allergies in our family this is a dairy free version that uses nuts in place of parmesan, however, you can easily add parmesan to yours.
2 cups of sage leaves, loosely packed
2 cloves of garlic
1/4 cup pine nuts
1/4 cup raw almonds
1/4 pistachios (substitute with almonds if you don’t have pistachios)
2 tsp lemon juice
1/2 cup extra virgin olive oil
Now this is the easy part!
In the bowl of your food processor put the sage, garlic and nuts. Pulse until the ingredients are chopped. Add lemon juice and while the food processor is running gradually add the olive oil – if needed stop and scrape ingredients down the side of the bowl using a spatula. Add salt and pepper to taste and voila you have sage pesto! The pesto can be stored for up to 3 days in the fridge….if it lasts that long!