Sage and Roquefort Pesto

comments (0) March 30th, 2008

KitchenGardener Magazine, archive

no recommendations

Photo: Scott Phillips

Add Comment
Print

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

Add Comment Print