Sage and Roquefort Pestocomments (6) March 30th, 2008
1/3 cup fresh sage leaves
3/4 cup fresh flat-leaf parsley
3/4 cup fresh spinach leaves
2 Tbs. toasted walnuts or pecans
2 large garlic cloves, smashed
3 Tbs. extra-virgin olive oil
1 to 2 oz. Roquefort or other strong blue cheese
Makes about 2/3 cup
Great with grilled pork chops or roast pork, or stirred into black bean soup, polenta, white beans, or pasta. Try adding some to stuffing.
Blend the sage, parsley, spinach, nuts, and garlic in a food processor or blender until finely minced. Add the oil and cheese and process until blended.
Recipe by Steven Van Yoder
from issue #25
posted in: sage, pesto, sauce