Fried Sage and Caper Pesto with Fresh Pecorino

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Fried Sage and Caper Pesto with Fresh Pecorino

 

1/4 cup extra-virgin olive oil

1 cup lightly packed fresh sage leaves

1 medium-size garlic clove, smashed

pinch of salt

1/4 cup tightly packed fresh Italian parsley leaves

2 tablespoons small capers, drained

1/4 cup freshly grated Pecorino Tuscano or Sardo cheese

freshly ground black pepper

 

Heat the oil in a small skillet until shimmering over medium-high heat. Add the

sage leaves in several batches and fry until crisp, about 15 seconds. Drain on

paper towels. Let the oil cool.

In a large mortar using a pestle, pound the garlic and salt into a paste. Add

the parsley and capers and pound until coarsely puréed. Add the crisp sage

leaves and pound until fine. Add 2 tablespoons of the sage oil in a thin stream,

pounding and stirring, until fairly smooth. Add the cheese, taste for salt, and

season with pepper. Will keep, tightly covered, in the refrigerator up to 2

days.

Makes about 1/2 cup.