Prep 20 mins
Cook 0 mins
Try stirring some of this pesto into black bean soup, polenta, white beans or pasta. Try adding some to stuffing. The recipe come from our local farmers market,
- 1⁄3 cup fresh sage leaf
- 3⁄4 cup fresh parsley
- 2 garlic cloves, smashed
- 3⁄4 cup spinach leaves
- 2 tablespoons toasted walnuts or 2 tablespoons pecans
- 3 tablespoons olive oil
- 1 -2 ounce Roquefort cheese or 1 -2 ounce other strong blue cheese
- Grind sage,parsley,spinach,nuts,and garlic in food processor until finely minced, then add olive oil and cheese until blended.
I served this over pasta, and it was really good. Fed 3 people.
This was very good. I had it on fettucini. The flavor is quite strong, so a little goes a long way. Therefore, I have plenty left to try with some black bean soup I intend to make this week. This goes into my "Standbys" cookbook. UPDATE: I have now had this with tessamami's Easy Black Bean Soup (Easy Black Bean Soup). Very nice.