Sage and Roquefort Pesto

comments (6) March 30th, 2008

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Click To Enlarge Photo: Scott Phillips

Ingredients:
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
February 2000
from issue #25


posted in: sage, pesto, sauce

Comments (6)

MarianPark writes: this is nice
Posted: 3:40 am on November 3rd
linkinburos writes: work of perfection
Posted: 5:00 am on October 17th
LillyThorpe12 writes: i love to eat this...
Posted: 12:56 am on August 13th
adrienmiles writes: Thanks for sharing it
Posted: 2:52 am on May 7th
jackmorris21 writes: Brilliant
Posted: 4:40 am on March 28th
bobbyevans6 writes: Impressive!!!
Posted: 1:44 am on January 2nd
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