Saturday, May 05, 2007
1/2 cup sage leaves, rough chop
1 cup Fresh Italian parsley, rough chop or 1/3 cup dried parsley flakes
2 cloves garlic, rough chop (optional)
1/3 cup toasted hazelnuts
1/2 cup extra virgin olive oil
2 tbspn grated Parmesan
salt and pepper to taste
1. In a food processor (I prefer to puree/blend in the Magic Bullet Express 17-Piece High-Speed Blender Mixing System.) pulse hazelnuts until
2. Add sage leaves, parsley, and garlic and pulse 3 – 5 times.
3. Slowly add olive oil until smooth and well blended. (Can add more olive oil if
wants to dilute more- up to ¾ cup.)
4. Mix in cheese and season to taste.
Thank you for reading.
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Copyright ©2007 Jennifer Jayanthi Kumar