Sage and walnut pesto


1/3 cup chopped fresh Italian (flat leaf) parsley

3 to 4 tablespoons chopped fresh sage

1 garlic clove, chopped

1 teaspoon salt

1 cup walnuts, toasted and cooled

1/3 cup olive oil

1/3 cup grated Parmigiano-Reggiano (3/4 oz) plus additional for serving

1/4 teaspoon black pepper


  1. n the bowl of a food processor, combine all ingredients except the oil and Parmesan cheese. Process until smooth. With the motor running, pour in the olive oil, and the finally add the cheese. Scoop into clean jars. Refrigerate up to two weeks, or freeze.