Sage Pesto – For a Change

Almond & Sage

Now that sage blooms beautifully it’s compelling to consider some out of the ordinary ways to use this fragrant herb in the kitchen.

Sage & Almond Pesto is just the thing, to solve those “what am I going to cook today?” moments.

Actually, some time ago a friend invited me to dinner and made sage pesto, but with butter instead of olive oil. I can’t deny that it was good—perhaps a little too satiating —but once she offered the recipe, I was startled at the amount of butter necessary.

I didn’t measure my cholesterol level for a while after that dinner.

This one instead is much lighter and as good; with almond instead of the pine seeds, and olive oil. I skipped the garlic because garlic is not kind to me. But anyone should feel free to go about as they please.

These quantities are sufficient for 4 people.

• 20 medium-sized sage leaves

• 100 g of peeled almonds

• 1 clove of garlic

• about 60 ml of extra virgin olive oil

• salt

METHOD

Wash the sage leaves and pat them dry with kitchen paper.

Put them in a mixer with the almonds, the garlic clove and a pinch of salt. If you prefer to do it by hand with the mortar, just go ahead and enjoy yourself.

Chop everything very finely, and add the oil.

Mix well all the ingredients. (If you want a smoother sauce, just add more oil. I always try not to overdo it and I usually leave the sauce rather dense. In fact, I prefer to soften it with a few tablespoons of pasta cooking water at the time of use, to save some calories).

At this point the almond and sage pesto is ready to be used. If you prepare it in advance, pour it into an airtight container, cover it with oil and keep it in the refrigerator until ready for use.

I chose penne instead of the classic spaghetti because I run out of them, but they were as good.

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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