Tomato and Sage Pesto

Name: Tomato and Sage Pesto
Yield: Serves 6-8
Ingredients: 125 g (4½ oz) walnuts, chopped; 20 sage leaves, chopped; Juice of ½ lemon (optional); Salt and freshly ground black pepper; 75 g (2½ oz) Parmesan or vegetarian Italian hard cheese, roughly chopped or grated (shredded); 1 × 400-g (14-oz) tin chopped tomatoes; 4 garlic cloves, chopped; 3 tablespoons olive oil; Handful of parsley, roughly chopped

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Stirred through pasta, shaken into a dressing or dolloped on top of toast, I absolutely love pesto. Sage is a natural companion to the tomatoes here.

Ingredients

20 sage leaves, chopped
1 × 400-g (14-oz) tin chopped tomatoes

Sauce
Gluten-free
Vegetarian

Method

Put all the ingredients except the lemon juice in a blender with a good seasoning of salt and freshly ground black pepper. Blitz to a coarse paste.

Taste and adjust the seasoning, if necessary. At this point you can add more salt and pepper or squeeze in the lemon juice. You can also add more or less sage and garlic depending on your preference.