Well I am calling it pesto – why because I used basil leaves in it – haha. I actually bought sage to make a sage brown butter sauce for the ravioli that I was going to make well I was short on time and decided to make a pasta from a packet and needed a sauce. I initially only used sage, basil, walnuts, garlic and lemon juice. I thought it was a little bland so out came the jalapeno and the sun dried tomatoes and they made such a difference. If you want it to be spicier just add another jalapeno.
When your pasta is ready just toss it with your pasta and eat it.
makes 1.5 cups
- 1 cup sage leaves (washed)
- 2 cups basil leaves (washed)
- 1 jalapeno (chopped)
- 1/2 cup walnuts
- 1/2 cup olive oil
- 1 cup sun dried tomatoes
- 4 cloves of garlic
- juice of half a lemon
- zest of the whole lemon
- salt (to taste)
Blend all ingredients together in your food processor. Voila!
Gnudi with Brown Butter Sage Sauce
Gnudi is a type of Gnocchi made with ricotta cheese and a little bit of flour. It is really simple to make and is quite delicious. The smaller you make them the better because you get these little bites in your mouth and they are covered in sauce.
- 8oz ricotta whole milk
- 2 oz grated parmesan
- 2 eggs beaten
- 8 twists of grated pepper black
- pinch of salt
- 3.5 – 4 oz of super fine semolina
- 2 tbsp of basil chopped
- 2 tsp nutmeg
Brown butter sage sauce
- 1 (8oz) stick butter
- 14 medium sage leaves
Whip the ricotta with a whisk until smooth. Beat in the eggs. Stir in the parmesan, semolina and basil. Add the pepper, nutmeg and salt. Put the mix in the fridge in a sandwich bag for about an hour.
Bring a large pot of salted water to a boil. Snip a small opening in the sandwich bag and squeeze out a small quantity of the mix into the water. Use a pair of scissors to snip off the mix. Make sure that you do not overcrowd the pot. The gnudi are ready when the float to the top and have cooked for about 3-4 mins.
Serve with brown butter sage sauce
To make the sauce
Melt the butter and then cook it on medium heat until it starts to brown, add the sage leaves and let them cook for a bit about 1-2 mins and as they start to crisp take it off heat and pour it over the gnudi.