Walnut Pesto

4 Tbs fresh sage leaves
2 garlic cloves
1 cup toasted walnuts, cooled
1/3 cup olive oil
1/4 cup dried cranberries
1/3 cup grated Parmesan cheese (optional – I didn’t use it)
Salt & pepper to taste

Add all ingredients except cranberries in a food processor and pulse until a uniform chunky paste is formed. Remove from food processor into a medium bowl. Add cranberries and mix well with a spoon. Serve over pasta or your favorite vegetables.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
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