The garnish of this fall version of pesto, fried sage leaves, add a nice herbal crunch. Slideshow:  More Pasta Recipes 

Ian Knauer
October 2014

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Recipe Summary

active:
25 mins
total:
45 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium heavy skillet, heat the oil over medium heat until hot. Fry 1/4 cup of the sage leaves until crisp, about 1 minute. Transfer the sage leaves to paper towels to drain. Let the oil cool to room temperature.

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  • In a food processor with the motor running, drop in the garlic and finely chop. Add 3/4 cup of the walnuts, the cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the parsley and the remaining 1/2 cup sage leaves and pulse to finely chop. With the motor running, add the cooled oil, blending to combine.

  • In a large pot of boiling salted water, cook the pasta until al dente. Reserve 3/4 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the pesto and about half the reserved cooking water. Add more water for a looser consistency. Season the pasta to taste with salt and pepper, then serve sprinkled with the fried sage leaves and the remaining 1/4 cup walnuts.

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