Winter is here and there is no basil left in the garden, freezing temperatures have killed off almost everything. But so far, we have missed the snow.
Puglia and Sicily were hit hard. While watching the weather report on the huge storm getting ready to hit the East Coast which will then move in our direction, I looked into the garden at my huge sage plant. It is huge now and am always looking for ways to use the sage. I have my favorite Tuscan Herb Salt as a favorite, but my friend Federico Bacci taught me a winter pesto using sage.
Just a few simple seasonal ingredients. Lemon zest, I use a potato peeler, walnuts and sage.
The sage needs to be finely minced and I find a knife just doesn’t work well enough.
If you are going to use for pasta, place some of the pesto in the serving bowl and add a ladleful of the pasta water to thin the sauce and help it stick to the pasta.
Add drained pasta of your choice and toss. I usually serve the dish topped with more grated cheese on fettuccine.
It is also nice to just spread on bread.
Let me know if you try it!
Ingredients
- 1 handful of young sage leaves, stems removed
- 1 garlic clove, sliced
- 1 teaspoon grated lemon zest
- 1/2 cup ground walnuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
Instructions
- Finely chop the sage leaves by hand. I first slice them width-wise and then finely chop them with a very sharp knife.?Place is a small food processor, add the walnuts, lemon zest and sliced garlic.?Pulse in the processor.?Add 1/4 cup of olive oil and re-pulse.?Add the rest of the oil, the cheese and taste if you want salt.
Oh, but I bet this is incredibly fragrant and flavorful. I covet your wooden spoon!
adri, my husband has cut me off on wooden spoons. it is one of my kitchen fetishes…. i adore them
OMG! Your sage plant is huge! The tiny sage plants on our terrace have diminished this winter (mild as it is), but there’s plenty at the Mercato. I’ll give this recipe a try—thanks, Judy!
yes, tons of sage. it was a weird plant which almost died. then for awhile had tiny leaves, then went back to being HUGE sage leaves.have you made the fried sage? it is one of my favorite snacks
Judy,
This recipe looks wonderful! I live in the Midwest, so I bring my herbs inside every fall, and grow them in front of my sliding glass windows. Unfortunately, I used most of my sage at Thanksgiving, and now have only those “tiny leaves” you were referring to! Will wait until summer and try this! I love pesto! Have you ever tried garlic scape pesto? Great for the garlic lovers!
i haven’t had scapes– you would be surprised how little garlic is used in Tuscany!!!
Have to say your sage is looking a lot better than mine at the moment! Sounds delicious! Once my little babies start producing again…
Making this pesto fills your kitchen with lovely aromas, and the pesto itself if delicious. I made a really large batch of it once and then gave jars of it away to friends and family, all of whom loved it. Definitely make some! It’s fabulous.
you have lucky friends!!!
Judy I just made about a liter of this and love it! I held back on the cheese as I made so much and will keep it cool in the fridge and use as is needed. Tonight will use it with pasta, potatoes, and beans- Genoa style.
Grazie mille.
let me know how you like it!
Judy I just made about a liter of this and love it! Thanks so much for posting it.
Grazie mille
Tim