Walnut Pesto

4 Tbs fresh sage leaves
2 garlic cloves
1 cup toasted walnuts, cooled
1/3 cup olive oil
1/4 cup dried cranberries
1/3 cup grated Parmesan cheese (optional – I didn’t use it)
Salt & pepper to taste

Add all ingredients except cranberries in a food processor and pulse until a uniform chunky paste is formed. Remove from food processor into a medium bowl. Add cranberries and mix well with a spoon. Serve over pasta or your favorite vegetables.

Advertisements

About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Gluten Free, Sauces. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s