Sage is a magnificent, earthy herb to add to your traditional pesto, for that smokey, rustic flavor. The below recipe pairs really well with grilled corn on the cob, but can work equally as well with pasta, tortilla chips, crackers, and flat breads (add a greek yogurt or tzatziki sauce as an additional side - they create a nice balance).
ingredients: sage pesto
- 3/4 cup: italian parsley, chopped
- 1/3 cup: sage, chopped
- 1 -2 cloves: garlic, minced
- 1/3 cup: aged parmesan, shredded
- 2 tbsp: walnuts, roasted + chopped
- 2 tbsp: extra virgin olive oil
- 2 tbsp: walnut oil
- juice of half lemon
- zest of half lemon
- 1/4 tsp: salt
- 1/4 tsp: ground pepper
ingredients - charred corn on the cob
- 4 - 6: corn on the cob, shucked + hairs removed
- olive oil
- s + p
- preheat oven to 350°. place walnuts on baking sheet + bake for 5 - 10 minutes. let cool + finely chop.
- place all ingredients except the two oils into a food processor. blend until mixture is finely chopped.
- gradually drizzle in the extra virgin olive oil + walnut oil, blending until a nice paste forms.
- serve immediately or store in the refrigerator for a few days.
instructions: charred corn on the cob
- shuck & rinse corn thoroughly.
- lightly brush with olive oil, salt + pepper.
- preheat a grill pan over medium high heat.
- place corn on grill pan, a few ears at a time as will fit. (*note: i don't recommend cooking with husks on, as I did here in the images. I use a gas stove, so we really had to pay attention that the husks didn't catch fire - even when tying them back.)
- cook cobs, turning as you go so they char evenly on all sides. I used large ears of corn + took the heat down slightly as the kernals liked to pop, so the cooking time took about 20 minutes or so.
- brush each with sage pesto. the amount is up to you!