Sage & hazelnut pesto from Pasta Every Day: Make It, Shape It, Sauce It, Eat It (page 278) by Meryl Feinstein

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ricotta gnocchi dough; Ossola-style chestnut, squash & potato dough; Sweet potato gnocchi dough; Corzetti stampati; “Classic” ravioli; Tortelloni (& Tortellini); Agnolotti & agnolotti del plin; Caramelle; Four-cheese filling; Black pepper & pecorino filling; Alpine cheese fondue filling; Winter squash & brown butter filling

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SKidd on September 20, 2024

    Had this with the ricotta gnocchi from the same book. Very delicious. I followed the recipe by weight and it was delicious but I might increase the sage next time—didn’t want to overdo it but the hazelnuts had a lot of flavor so it would be hard for the sage to be too strong. I bet almonds would also be a milder (and cheaper) option. Oh added a dash of white wine vinegar for a little acidity at the end.

  • lean1 on September 22, 2023

    This pesto is so delicious. It did need a little extra oil at the end. I got to use fresh sage from my garden.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.