Sage, walnut, and browned butter pesto for cheese ravioli from Cook's Illustrated Annual Edition 2012 (page 24) by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on August 24, 2019

    This pesto is a great alternative to a more traditional sage-and-butter sauce. Its savoriness was excellent when combined with the sweetness of butternut squash ravioli. Using some toasted hazelnuts in addition to the walnuts called for the recipe worked very well. Great way to use up sage if you're trimming back an overgrown sage plant in the garden since it calls for 3/4 cup. Freezes well. [Cross-post for Annual Edition/Magazine.]

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