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“My mother-in-law came up with this recipie when I wanted a sage pesto. It has a stronger flavour that Basil based pesto. Goes well with pork, and pasta with portabello mushrooms.”
READY IN:
15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and throughly dry sage leaves and parsley in your salad spinner.
  2. Put in food processor with parmesean, walnuts, garlic, and salt.
  3. Process until a gritty but even consistency.
  4. Gradually add olive oil until pesto has reached desired consistency.
  5. Divide into 3 equal portions.
  6. Each portion will coat enough pasta for 4.

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