Sage pesto

This recipe by

Claire Macdonald



A handful of sage leaves, soaked in cold water for 3 hours, then squeezed dry
1 fat clove of garlic, skinned and chopped
50g /2 oz. grated parmesan cheese
300 mls / 1/2 pint olive oil
Finely grated rind of 1 lemon, juice of 1 lemon
1/2 teaspoon salt, about 10 grinds of black pepper


Put the soaked and squeezed sage leaves and chopped garlic into a food processor and add the grated parmesan cheese. Whiz, gradually adding the olive oil, then the lemon rind and juice, salt and black pepper. You will have a thick green paste, which is delicious stirred into boiled and drained pasta, or stirred through heated cannellini beans or butter beans.
The sage pesto will keep in a covered bowl in the fridge for up to a week but you may need to give it a good stir as the oil will rise to the surface.
Sage is full of nutritional properties – it is full of antioxidants for a start, it is also high in the valuable vitamin B6, also vitamin K,. Sage is said to improve brain function! But it is essential for this recipe that the leaves are soaked in cold water for 3 hours. They lose none of their health properties.

Claire Macdonald

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