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Tuesday, November 27, 2012

Sage Pesto

Chopped Sage


I used to think that pesto required the use of basil. Now I have discovered pesto has branched out and any number of fresh herbs can be substituted for the traditional basil, adding a fresh take on an ancient recipe. You still want to count on the toasted pine nuts, garlic, Parmesan and olive oil which gives pesto its rich and creamy taste. This pesto has both Sage and Spinach in it. It makes for a flavorful and memorable marinade for grilled chicken. You can also use any leftovers as a dip for vegetables or as a sauce for pasta. I found this recipe in my Cooking Light Five Star Recipes cookbook on page 106.

Sage Pesto
2 tbls pine nuts, toasted
2 large cloves garlic
2 cups torn spinach
2 cups fresh flat-leaf parsley
3/4 cup fresh Sage
2 tbls freshly grated Parmesan cheese
1 tbls plus 1 tsp lemon juice
1/8 tsp salt
3 tbls extra-virgin olive oil

Position knife blade in food processor bowl. Drop pine nuts and garlic through food chute with food processor running; process until minced. Add spinach and next 5 ingredients; process until finely minced. With processor running, slowly pour oil through food chute; process until well blended. Spoon into a heavy-duty zip-top plastic bag; store in refrigerator. Yield: 1 cup; serving size: 1 tbls. Calories 39.