Loaded with sage, Italian parsley, pistachios, goat cheese and Parmesan cheese, this pesto is the definition of fall-inspired pesto.
Ingredients:
1 cup fresh sage
1 cup fresh Italian parsley
⅓ cup roasted pistachios
¼ cup goat cheese
2 garlic cloves, chopped
¼ teaspoon salt
⅔ cup olive oil
½ cup freshly grated Parmesan cheese
Directions:
Add sage, parsley, pistachios, goat cheese, garlic, and salt to blender or food processor and blend until thoroughly combined.
With blender or food processor on, slowly add olive oil until well combined.
Add the Parmesan and blend for 10 more seconds until just combined. Add to airtight container and store in fridge.
Yield: 16 servings
Total time: 5 minutes
Tips
Use fresh sage and Italian parsley leaves to make the pesto. Never use dried herbs as it tastes completely different.
Toast the pistachios which adds a rich, roasted flavor to the pesto.
Salt is important as it helps break down the sage and Italian parsley while also enhancing the flavor.
Use quality olive oil as it contributes to the taste of this almond basil pesto.
Add the Parmesan last so you don’t over blend it.
Store in airtight container in the fridge for up to two weeks or in freezer for three months.
Recipe by Ryan Beck – of Chisel & Fork (Oct 16, 2024) https://www.chiselandfork.com/sage-pesto/
Photo Credit: Chisel & Fork