Preparation of Sage and Walnut Pesto

• Preparing the sage and walnut pesto is really easy, obviously like a normal pesto it should not be cooked.

  Wash the sage and parsley leaves very well and let them dry on a clean kitchen towel.

• Roughly chop the walnut halves and peel and remove the germ from the garlic.

• If you have a mortar, I recommend using it, the result is visible and tangible, otherwise, you can use an immersion blender.

  Roughly tear the sage and parsley leaves and place them in the mortar along with the walnut halves and a pinch of coarse salt, start pounding with rotary movements.

• Obviously, if you don’t have a mortar, proceed with an immersion blender in pulses to avoid overheating the blades and risking burning the sage or parsley leaves.

  When the leaves and walnuts begin to become creamy, add the previously roughly chopped garlic cloves and continue pounding, adding half the doses of extra virgin olive oil.

• When all the ingredients have become a consistent cream, add the grated cheese and mix, check the consistency of the sage pesto.

  If it turns out to be too dry, you can add the remaining extra virgin olive oil and mix to incorporate it. I didn’t need to add it all, so I mixed the cheese and then put the pesto in a glass container covered with the remaining oil, sealing it well to preserve it.

• If your palate requires more oil in the sage pesto, feel free to add it, provided that you mix well afterward to blend everything again.

  Taste the sage pesto, and if you feel it’s lacking in salt, add fine salt at the end of the preparation.

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