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Wednesday, April 28, 2010

Sage and Walnut Pesto,oh the savory blessing of winter!

   Winter was a cold and not so kind season to my herb garden.We brought the pots of herbs in on the screen porch,covered the outside of the porch with plastic sheeting and hung florescent lights and hoped for the best.I knew that the herbs that made it through the winter in their instant greenhouse would really do well  when spring came around,well I hoped they would. So spring arrives,we clean off the porch,remove the plastic sheets and take down the florescent lights and welcome in spring.My sage plant  made it through the winter,took off this spring...and we're only a month or so into the season! I noticed that the simple,blueish grey leaves were really coming out of their shell and knew the one recipe it was time to make,sage and walnut pesto. I have had the recipe for a while, needed a quick idea for dinner... we ate well. Here's the recipe:
                                        
                                

Sage and Walnut Pesto:

Ingredients:
1 1/2 cups packed sage leaves
   1/2 cup flat-leaf parsley
   1/2 cup walnut halves,coarsley chopped
2 cloves garlic,roughly chopped
1tsp kosher salt,1 tsp gr. black pepper
juice and zest of half of a lemon
1/2 cup shredded parmesan
2/3 cup extra-virgin olive oil

Directions:
    -Put the sage leaves,parsley leaves,walnuts,garlic salt and pepper in the bowl of a food processor,pulse to finely chop and combine.Add in the lemon juice,lemon zest and parmesan cheese into the bowl and pulse to combine and mix in well. With the food processor running,pour a slow and steady stream of olive oil into the tube. This recipe will make 1 cup of pesto. If you are going to use right away,you can: pour into a dip bowl and serve with fresh cut veggies,stir in with softened goat cheese for a tasty spread for crackers,mix 2TBL into mashed potatoes or even drizzle some onto your scrambled eggs for a savory breakfast. We cooked up some rigatoni,browned 4 links of sweet italian sausage and tossed for a tasty,rich dinner tonight.It was the quickest dinner I've made in a while and every bite was just delish!

If your not going to use it right away,you can actually freeze pesto in ice cube tray,BUT don't add the cheese in the bowl of the food processor,when ready to use,shred your parmesan and mix in at that point.
I really enjoyed this recipe and even more thrilled my sage plant made it through the winter!
        
  

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