pestoI usually have a lot of fresh herbs in my fridge, but often don’t have the time to finish them before they go bad. In those cases I make pesto, which is an excellent way to preserve herbs while making an excellent spread for a sandwich or sauce for pasta.

I recently found myself with a big bunch of sage that I bought by accident, and a little leftover parsley and mint, so I made pesto. I used walnuts instead of the traditional (and more expensive) pine nuts, as they go really well with sage.sage

Sage and Walnut Pesto
Yields 1
Print
1631 calories
59 g
12 g
157 g
24 g
26 g
307 g
418 g
4 g
0 g
125 g
Nutrition Facts
Serving Size
307g
Yields
1
Amount Per Serving
Calories 1631
Calories from Fat 1363
% Daily Value *
Total Fat 157g
241%
Saturated Fat 26g
128%
Trans Fat 0g
Polyunsaturated Fat 40g
Monounsaturated Fat 85g
Cholesterol 12mg
4%
Sodium 418mg
17%
Total Carbohydrates 59g
20%
Dietary Fiber 35g
140%
Sugars 4g
Protein 24g
Vitamin A
124%
Vitamin C
92%
Calcium
150%
Iron
160%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • ¼ cup Italian (flat-leaf) parsley
  2. • ¼ cup mint
  3. • 1 cup (2 ½ oz.) (70 grams) sage, packed
  4. • 2 garlic cloves
  5. • ½ cup (2 oz.) (57 grams) walnuts, toasted
  6. • ½ cup (½ oz.) (14 grams) grated Parmesan cheese
  7. • ½ cup (3 ¾ oz.) (106 grams) extra-virgin olive oil
  8. • 1 teaspoon lemon zest (organic)
  9. • 2 tablespoons fresh lemon juice
  10. • Salt
Instructions
  1. 1. Combine the parsley, mint, sage, garlic, walnut, Parmesan and olive oil in a blender and blend to a rough puree.
  2. 2. Mix in the zest and lemon juice and add salt to taste.
Notes
  1. Use as a dressing in your sandwich or add it in your pasta.
beta
calories
1631
fat
157g
protein
24g
carbs
59g
more
DiepLicious https://dieplicious.com/
sage and walnut pesto

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.

Enjoy!

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