Wash the sage leaves and pat them dry with kitchen paper.
Place them in a blender with the almonds. Then chop everything very finely.
Transfer the chopped vegetables to a small bowl and add the oil.
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Mix well to combine the ingredients. (If you prefer a thinner sauce, simply add more oil.)
Meanwhile, cook the pasta and before draining, reserve a little of the cooking water to add to the previously prepared pesto. Stir the pasta with the sauce and serve.
