1. Melt the butter in a heavy-bottomed pan set over low heat. Continue to cook the butter, allowing it to brown slowly. Do not rush the process by turning up the heat, which may cause the butter to burn.
   
   
2. Add the walnuts and slowly toast them in the butter—Approximately 3–5 minutes—or until the walnuts turn a medium brown. Be careful not to burn them.
   
   
3. Remove from the heat and add the sage, garlic, and Parmesan-Reggiano cheese.
   
   
4. Place in the food processor and pulse to produce a chunky paste.
   
   
5. Season to taste with salt and pepper.

Compliments of Seán Canavan, Executive Chef
O'Reilly's Holy Grail restaurant in San Francisco, CA

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