Sage & Walnut Pesto with Milanese Gremolata Infused Olive Oil
Allowing the pesto to sit for at least 30 minutes after it is made allows for all the flavors to activate and meld, creating a delicious flavor that’s earthy, bright and savory. Try is on top of salmon, mixed with gnocchi or pasta, as a spread on sandwich bread or stirred into roasted veggies. Makes about 1 1/2 cups.
Ingredients
Ingredients:
- 1 cup loosely packed, fresh sage (about one 0.5 oz. package), stems removed
- 1 cup loosely packed, fresh parsley
- 1/2 cup raw walnuts
- 1/2 cup grated Parmigiano Reggiano
- 2 to 4 cloves garlic roughly chopped
- Juice of 1 large lemon about 3 to 4 Tbsp
- 1/2 tsp freshly ground black pepper
- A generous pinch of salt
- 1/2 cup Sigona’s Milanese Gremolata extra virgin olive oil
Instructions
- In a large food processor or blender, pulse together the sage, parsley, walnuts, cheese, garlic, lemon juice, salt and pepper until mixtures resembles crumbs. With the blade running, pour in the olive oil and process until the mixture is smooth.
- Allow the pesto to sit at least 30 minutes before serving. Store covered in the fridge for up to 5 days.
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