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Author Notes: Just a few ingredients needed to create this very, versatile pesto on under 10 minutes. —The Suburban Soapbox
Makes 8 ounces
- 2 cups Fresh sage leaves
- 2 Garlic cloves
- 1/2 cup Grated Parmesan cheese
- 1/4 cup Pine nuts
- 3/4 cup Extra virgin olive oil
- 1 pinch Salt and pepper
- In the bowl of a food processor (or in a blender), add the sage, garlic and pine nuts. Pulse the ingredients a few times until chopped. In a steady stream, slowly add the olive oil while the food processor or blender is running. Stop to scrape down the sides once with a rubber spatula and add the salt and pepper. Run the processor for a few more seconds to combine thoroughly.
- Transfer the pesto to an airtight container and store in the refrigerator until ready to use. The pesto will keep in the refrigerator for up to 5 days.