Homemade Sage Pesto
2015-01-28 14:26:19
Pasta is one of my favorite foods. I make it once a week and I like changing it up a bit. My herb garden is doing so well I had so much sage I thought I would make a Sage Pesto and freeze it so I could have it for the winter months. I didn’t have pine nuts so I used toasted pecan nuts instead. I think it tastes even better with the pecan nuts. Try this easy, simple recipe for a quick dinner. It is so DELISH! I just ate a big bowl for dinner -- amazing stuff!
Bon Appétit,
Cecelia
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Sage Pesto
- 4 cups fresh sage
- ½ cup Extra Virgin Olive Oil
- 2 garlic cloves
- 1 cup toasted pecan nuts
- 1 teaspoon salt
- 1 cup parmesan cheese
Penne Pasta
- Salt and Pepper to taste
- Parmesan Cheese
- 1 pound penne pasta
Instructions
- In food processor add sage, garlic, parmesan cheese, pecans and salt. Pulse adding olive oil in slowly until it is a nice consistency and well blended. Cover immediately and refrigerate for up on one week.
- In the meantime, cook the penne pasta according to the package, minus one minute for aldente! Mix pasta with about 4 tablespoons sage pesto. Stir well, season with salt, pepper and sprinkle with parmesan cheese. Serve immediately.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Penne Pasta with Sage Pesto – this stuff is amazing!
Here is to a happy and healthy new year! Bon Appetit, Cecelia Dardanes
My new cookbook is now available “Flavor of the Southwest” – 320 pages of beautiful southwestern recipes. Each recipe has a picture. The first section give a description of different types of chile peppers used in out cuisine. Many of the recipes have been in my family for four generations. This will make a great gift. See it here – “FLAVOR OF THE SOUTHWEST”
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