whole garlic cloves
1/2 cup /
2 ounces /
1 cup /
fresh sage leaves
1 cup /
fresh parsley leaves
1/2 teaspoon /
1/3 cup /
Zucchi's Heritage or Italiano Extra Virgin Olive Oil
In a small food processor, drop in the garlic, parmesan cheese, and toasted walnuts. Pulse together until the mixture resembles a coarse meal.
Next, add fresh parsley, sage, and salt. Pulse again until all the leaves are finely chopped.
With the motor running, pour in extra virgin olive oil and blend together for about 10-15 seconds. Stop the motor and scrape down the sides. Pulse together again.
Scrape out of the food processor into a jar or bowl.
If not using immediately, store pesto in a sealable container in the fridge for up to 3 days, with a little bit of extra virgin olive oil drizzled on top to preserve its color and flavor.