Ingredients for Sage And Roquefort Pesto
- Fresh Sage Leaf
- Fresh Parsley
- Garlic Cloves
- Spinach Leaves
- Walnuts
- 1/2 cup extra virgin olive oil
- Roquefort Cheese
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How to Make Sage And Roquefort Pesto
- Combine 1 cup packed fresh sage leaves, 1/2 cup packed fresh parsley leaves, 1/2 cup packed fresh spinach leaves, 1/2 cup walnuts (or pecans), and 2 cloves garlic in a food processor.
- Process until finely minced.
- With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil.
- Add 4 ounces crumbled Roquefort cheese and process until smooth but still slightly chunky. Taste and adjust seasoning as needed (salt and freshly ground black pepper are recommended).
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
2g
Fat
40g
Carbs
1g