This is a very tasty pesto, easy to make, that can replace the more classic Ligurian basil pesto.
It can be used to season pasta, or to create imaginative croutons for an aperitif.
Ingredients for 4
40 sage leaves
4 tablespoons of pine nuts
2 tablespoons of baking powder
4 tablespoons of almonds
1 clove of garlic
Oil as much as necessary
Wash the sage leaves and dry them well.
Cut them coarsely and put them a little at a time in the mortar together with the other ingredients.
To crush until it reduces to a not too homogeneous pulp (there will always be some coarser little pieces). To help yourself, add the evo oil a little at a time so as to mix the ingredients and, at the end, a pinch of salt to taste.
Photo by Artur Rutkowski