Aromatic sage takes the place of traditional basil in this updated pesto, and married with a healthy helping mascarpone cheese.
- 1 cup canola oil
- ¹⁄₃ cup extra-virgin olive oil
- 2 bunches fresh sage leaves, washed and roughly chopped
- 1 clove garlic, minced
- ½ cup toasted pecans
- 2 tablespoons grated Grana Padano cheese
- Salt and pepper, to taste
- 1 pound Mascarpone cheese
In saucepot, combine oils and heat to 350°F, using candy thermometer to check temperature. Lightly sauté sage in blended oil until translucent. Remove sage, and discard oil. When cool, combine sage with garlic, pecans and Grana Padano in food processor. Pulse coarsely. Season with salt and pepper to taste. Set aside. Place Mascarpone into bowl. Let stand at room temperature for 30 minutes to soften. With a rubber spatula, fold in the sage and pecan pesto. Makes 2½ cups.
Need something to pair with your pesto? Try this recipe for grissini (traditional Italian breadsticks) courtesy of Luke Palladino, chef/owner of Luke Palladino Hospitality Group.