Sage Pesto

Name: Sage Pesto
Ingredients: 1.8 ounces sage leaves; 1.3 ounces parmigiano reggiano cheese (parmesan cheese); 1.3 ounces pecorino cheese (sheep's milk ripened cheese); 1.8 ounces pine-kernels; 150 milliliters extra vergine olive oil; salt to taste

6 ingredients

1 steps

Ingredients

1.8 ounces sage leaves
1.3 ounces parmigiano reggiano cheese (parmesan cheese)
1.3 ounces pecorino cheese (sheep's milk ripened cheese)
1.8 ounces pine-kernels
150 milliliters extra vergine olive oil
salt to taste

Directions

1

Carefully wash sage leaves and put them into the food processor. Add pine-kernels, the cheeses, and a little olive oil to soften. Turn the food processor on and mince until you get a creamy mixture. Put salt and more olive oil to make the pesto softer. Pesto can be kept refrigerated for several days as long as you cover it with a thick layer of oil; otherwise it oxidizes and becomes black (though it's still good to eat).