Italialady's Pesto di Sage

Ingredients for 1 servings:

• 100 g sage, fresh
• 100 g pine nuts
• ½ tbsp coarse salt
• 200 g Parmesan, grated
• 100 ml olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sage pesto

Wash the sage leaves and dry with kitchen paper. Place them in a mortar with the pine nuts and salt and crush with a pestle. Now mix in the Parmesan cheese a spoonful at a time, then add the oil in portions. Continue to work the pesto with the pestle until it forms a homogeneous mixture. The amount of oil can be varied depending on how thick or runny you want the pesto. Pour into jars. Wrap the jars in aluminum foil and store in the refrigerator. This pesto goes very well with gnocchi. Tip: It takes longer to make with a mortar, but the pesto tastes better than if you make it with a blender. The blade of the blender causes the essential oils to oxidize, which impairs the true flavor of the pesto. The aluminum foil prevents light from reaching the pesto, which would otherwise lead to oxidation.