No cooking required for the preparation of this sage and almond pesto, which is disarmingly simple. Just chop everything, mix, and it’s ready. Yes, I know I shouldn’t have called it pesto but rather sauce or cream since I didn’t “pound” anything. It’s excellent for seasoning pasta and is also wonderful for making crostini or toast. A perfect sauce for those following a vegan diet, but I recommend it to everyone because it’s truly tasty and unique. So, if you too (like me) “don’t like the usual stuff”, try this recipe as soon as possible.
Other pestos/sauces you might be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Sage Pesto
These quantities are enough to season pasta for 4/5 people.
- 0.4 oz sage
- 3.5 oz peeled almonds
- 1 clove garlic
- 1/3 cup extra virgin olive oil
- salt
Tools
- 1 Food processor
- 1 Small bowl
Preparation of the Sage Pesto
Wash the sage leaves and pat them dry with kitchen paper.
Once dry, place them in a mixer with the almonds, peeled garlic clove with the central germ removed, and a generous pinch of salt. Chop everything very finely.
Transfer the mixture to a small bowl and add the oil.
Mix well to perfectly combine the ingredients. If you desire a more fluid sauce, you can simply add more oil. I always try not to overdo it and usually leave the sauce rather dense. I prefer to soften it with a few tablespoons of pasta cooking water at the time of use. Fewer calories, same taste.
At this point, the sage and almond pesto is ready to be used. If you make it in advance, pour it into an airtight container, cover it with oil, and store it in the refrigerator until use. Enjoy! Paola
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