The root of the word "pesto" is pestare or "to pound," and does not necessitate that basil be added to whatever you're pounding. This recipe take the idea in another direction and pounds sage together with walnuts to make a more savory sauce than basil and pine nut pesto. The garlic, cheese, and taste of fresh herbs still remind you, however, that this is still pesto - after a sort - and is still a great standalone sauce.
Pesto:
In a blender or food processor combine:
1 package of fresh sage (leaves only)
1/2 bunch of Italian parsley (leaves only)
2 toes of garlic
2 oz. walnuts
1/2 c. cream
1/3 finely grated parmesan cheese
1 egg yoke
salt n' pepa to taste
Blend the stuff until thick and the sage and parsley leaves are small pieces. Scoop out and place in a large mixing bowl.
Parpadelle:
Cook 16 oz. parpadelle according to the package directions. Just before the noodles are done, take out a cup of the pasta water and set aside (this is a very important ingredient!). When the pasta is done, drain and add to the pesto sauce and mix. If you find the mixture too thick and not mixing well, take that pasta water you set aside and add bit by bit until the noodles loosen up and you're able to mix in the pesto.
Though cream and egg yoke are not in pesto, the taste of sage and walnuts are too strong to use with the traditional olive oil method. The cream base gives it a nice base for the bolder taste of sage, while the yoke lightens up the hefty texture of walnuts.
There you go Bigbowl, my sage walnut pesto recipe. I'm sure you'll blow it out of the water, but for the moment I'll bask in my stroke of perceived culinary genius.
