1 cup walnuts
¼ cup garlic chopped
1 ½ cups fresh sage leaves, firmly packed
1 teaspoon salt
½ cup flat-leaf parsley leaves
1 lemon, juiced
½ cup olive oil
Toast the walnuts in a 300° oven on a sheet pan. Cool. Then, combine all ingredients in a food processor or blender and process until smooth.
From Ted McCormack’s "Enjoying the Harvest Cooking Class" for Willow Pond Farm Members
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