Sunday, December 18, 2011

Sage Pesto

I find fresh sage to be delightful and a nice deviation from basil.  It has a musty mint and woodsy flavor.  Works well over penne rigate or with veggies.  Love it.  Try it.  

Recipe inspired by Skinny Bitch:

Sage Pesto:
1/4 cup whole almonds
2-3 garlic cloves
1 1/2 cup fresh sage leaves, rinsed
3/4 cup Italian parsley leaves, rinsed
1/4 cup soy or almond milk
1/2 tsp. fine sea salt
1/2 cup extra virgin olive oil
*I used extra light in flavor olive oil to not over-power the sage

In a food processor or blender, combine almonds and garlic and pulse to roughly chop.
Add the sage, parsley, salt, pepper, and soy milk and pulse to chop.
With the motor running, slowly stream in the olive oil until combined.
Consistency will be slightly liquidy, rather than creamy.   Refrigerate to thicken.

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