This is a velvety, unique and earthy pesto.
I thought this pesto would have a strong flavor but it is in fact very mild. I love it on artisan bread topped with tomato and cheese, toasted or cold! Yummmm
This goes great with an Albarino, Spanish Rueda, Spanish Rioja, Sauvignon Blanc, Rosé or a light Pinot Noir.
Recipe – Approx: 3 Cups
- 2 Cups Fresh Sage
- 1 1/2 Cup Toasted Walnuts
- 1 Cup Asiago Cheese
- 3/4 Cup Toasted Walnut Oil or to taste
- 1 – 2 Cloves Garlic
- 2 Tablespoons Fresh Lemon Juice
- 1/2 Teaspoons Sea Salt or to taste
Preheat oven to 375 degrees
Spread out the walnuts on a baking sheet.
Roast walnuts until they start to brown and smell toasted about 7 to 10 minutes.
Make sure and check them frequently so they don’t burn. Cool completely
While walnuts are toasting, shred the cheese and pick the leaves off sage stems then measure and add them to a food processor or blender along with cheese, oil, garlic, lemon juice and salt.
When walnuts are completely cool add and puree until desired texture.
Sage helps to enhances concentration, attention span and quickens the senses. Its effects help deal with grief and depression. It is useful for all types of bacterial infections. Helps detoxify and cleanse the blood. The herb reportedly restores color to gray or white hair. It is also high in antioxidants. Sage is exceptionally rich source of several B-complex, it contains a very good amounts of vitamin A, beta-carotene, and C It is a rich sources of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium *Those with epilepsy, high blood pressure, or kidney disease may be adversely affected by the thujone content and should avoid large doses of sage