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Pesti di mandorle e salvia

Course Sauce
Cuisine Italian, Sicilian
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cup whole almonds unsalted, but roasted is fine
  • 2 cups fresh sage leaves I used 2 .75 oz packages from the store
  • 1 whole garlic clove
  • 1 teaspoon sea salt
  • 1 1/2 cups olive oil good olive oil!

Instructions

  1. Process the almonds thoroughly in the bowl of a food processor.

  2. Wash and destem the sage leaves. Add the sage, garlic clove, and sea salt to the food processor and process until blended completely.

  3. With the food processor on low, slowly add in the olive oil to the top. There should be a tiny hole in the feeder tube exactly for this purpose. You will need to add the oil in slowly, as it feeds in very slowly through the tube. This allows for proper emulsion in the processor and the perfect consistency in your pesto.

  4. Keep the pesto in a mason jar in the refrigerator OR freeze into cubes like this for longer storage.

Recipe Notes

We loved this pesto mixed with Alfredo sauce, and I highly recommend trying that combination as a meal option. However, the flavors would also be appropriate for a salad dressing or fancy grilled cheese spread.