Sage Pesto
Prep
Total
Yield 5
Ingredients
- 2 cup Sage leaves
- 1/3 cup toasted almonds, with skin
- 2 cloves garlic, chopped
- 1/2 to 3/4 cup olive oil
- 1/2 cup grated mild pecorino cheese
Instructions
- Place the sage leaves, almonds and garlic in a blender. Pulse until coarsely chopped. With blade running, drizzle in the olive oil.
- Put the pesto into a bowl, and stir in the cheese. Taste and adjust for salt.
Notes
Enough for a half kilo/ 1 pound of pasta (multiply by 4 for the above amount of pasta)
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/07/cavatelli-and-sage-pesto-cooking-in-sicily/