Red Lentils Soup: easy, delicious recipe to enjoy with or without crostini
Red Lentils Soup
February 4, 2021
Potato Salad with Tomatoes and Capers, Pantelleria Style
Potato Salad with Tomatoes and Capers, Pantelleria Style
February 15, 2021

Toasted Almond and Sage Pesto Crostini

  • 30 sage leaves;
  • ½ cup (70g) blanched almonds;
  • ½ cup (50g) grated Pecorino or Parmigiano Reggiano;
  • ¾ cup (150ml) extra-virgin olive oil;
  • salt and freshly ground pepper;
  • good bread for toast (whole grain bread would be ideal)

In a dry hot skillet toast the almonds and let them cool. Put the toasted almonds, sage leaves, grated cheese, salt and pepper into a food processor, start pulsing adding the oil little by little until the desired consistency. Spread on toasted bread.