Sage Pesto Pasta

You will need a small food processor for this recipe.

As the almonds are a harder nut than the walnuts, it is advisable to pulse them first. Once they are roughly chopped, add the walnuts, sage leaves, cheese, garlic and lemon zest. Process for about a minute.

Add the olive oil, a few tablespoons at a time until the desired consistency is reached.

Add salt and pepper to taste.

It should be fairly runny so you can easily mix it with the pasta. It also works well with potato gnocchi or even on bread like a spread.

Serve with an extra sprinkling of lemon zest and a dash of olive oil.Place in a clean glass jar and top with more olive oil, making sure it is covered completely.
Store in the fridge for 4 or 5 days.