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Sage Walnut Pesto Pasta
Sage Walnut Pesto Pasta combines fresh sage and parsley, toasted walnuts, garlic, sage-infused olive oil, and Parmesan cheese in a wonderful pesto sauce. Toss with your favorite pasta.
Ingredients
1 cup walnuts (large pieces if possible)
1/2 cup extra virgin olive oil
3/4 cup fresh sage leaves, divided
1 large or two medium fresh garlic cloves
1/2 cup Parmesan cheese, grated
1 teaspoon kosher salt
1/2 teaspoon freshly grated black pepper
1 1/2 cups fresh flat leaf parsley leaves, no stems
12 ounces of your favorite pasta (we used Gemelli)
Instructions
- In a heavy bottomed dry pan over medium heat, toast the walnuts then remove. Set one-quater cup aside to use as garnish.
- Wipe the pan and add the olive oil, again over medium heat. Once the oil is hot, fry one third of the sage leaves to use as garnish and to also flavor the oil. As they fry, remove with a slotted spoon to paper towels and then crumble to use as garnish. Cool the now flavored oil in some sort of a heat proof container. We used the glass measuring cup that we measured the oil in to cool the oil to room temperature.
- In the bowl of a food processor, add garlic and turn on motor to process. Add the three-quarter’s cup of toasted walnuts and keep processing.
- Add the Parmesan cheese, salt and pepper and continue to process.
- Add the remaining sage leaves and all of the parsley and process to a thick consistency.
- With motor running, slowly pour in the now cooled flavored oil to form a creamy thick paste.
- Bring a pot of water to a boil then salt the water. Add the pasta and cook to package directions.
- Reserve two cups of the pasta water and drain the rest.
- Pour the drained pasta back into the pot off heat and stir in the pesto along with one cup of the pasta water. (Save the remaining water to keep the pasta loose and to use to reheat leftovers)
- Serve with the reserved toasted walnuts, crumbled fried sage and additional Parmesan cheese if desired.
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