Total Time
15mins
Prep 15 mins
Cook 0 mins

My mother-in-law came up with this recipie when I wanted a sage pesto. It has a stronger flavour that Basil based pesto. Goes well with pork, and pasta with portabello mushrooms.

Ingredients Nutrition

Directions

  1. Wash and throughly dry sage leaves and parsley in your salad spinner.
  2. Put in food processor with parmesean, walnuts, garlic, and salt.
  3. Process until a gritty but even consistency.
  4. Gradually add olive oil until pesto has reached desired consistency.
  5. Divide into 3 equal portions.
  6. Each portion will coat enough pasta for 4.