Roasted Walnut and Sage Pesto
I recently collected what I can only assume will be my last glut of sage from the garden. I was slightly overwhelmd by the amount that I harvested and set about thinking what I could do with it (besides drying it for future use) that would make good use of its super tasty qualities. That is when pesto sprang to mind and why not made with sage but I felt it needed an accompanying taste that would stand up against the strength of flavour that sage has to offer. As I scoured my cupboards for inspiration, I happened across a bag of walnuts….ta dah….the recipe was complete.
10 large full handfuls of sage leaves or pack blender 2/3 full
1/2 cup extra virgin Olive oil
1 cup organic sunflower oil
3 lemons juice
2 teaspoon sea salt
125g walnuts *
100g sunflower seeds *
100g pumpkin seeds*
*If you prefer a raw version of this recipe just skip the roasting step
Makes 4-5 jars or 1400ml/51/2 cups
On a large baking tray, roast the walnuts, sunflower and pumpkin seeds in a preheated oven at 200C for about 7-8 minutes until the nuts and seeds begin to toast and crisp.
In a high speed blender mix together the olive and sunflower oils, lemon juice and about 1/4 of the sage leaves until well incorporated. Add the rest of the sage a bit at a time until you have reached a paste like consistency. Add the seeds, nuts and pulse until you have obtained your preferred texture. I like mine a bit chunky but smooth is great too. This pesto works really well with any kind of pasta, in eggs, with chick peas sauteed in a skillet with greens. In fact it is great without about anything you can think of!