Sage-Pecan Pesto with Blue Cheese

Sage Pecan Pesto
Robin Miller
  • Yield: 1 cups


1/2cup pecan pieces
1cup packed fresh sage leaves
1/3cup reduced-sodium chicken broth, or more as needed
2tablespoons crumbled blue cheese
2cloves garlic, minced
3tablespoons olive oil
salt, to taste
freshly ground black pepper, to taste


1. Place the pecans in a small dry skillet and set the pan over medium heat.

2. Cook for 2-3 minutes, until the nuts are golden brown and toasted, shaking the pan frequently.

3. Transfer the nuts to a blender and add the sage, broth, cheese, garlic, and oil.

4. Puree until smooth, adding more broth if necessary to create a thick pesto. Season to taste with salt and pepper.