Guest guest Posted January 5, 2003 Report Share Posted January 5, 2003 Greetings, Years ago, I had a wonderful pasta dish with a sage pesto sauce. It was out-of-this-world, and for awhile now I've been looking for a recipe to recreate this sauce. I have looked and looked, but to no avail! So, I decided to just create my own recipe. I tried this last night, and it turned out great! If you like the taste of sage as much as I do, you'll love this sauce. Christine's Parsley and Sage Pesto 2 bunches flat-leaf Italian parsley 1 package fresh sage leaves 4 large cloves garlic (more or less to taste) 1/2 cup pine nuts 1/2 cup olive oil 5 tablespoons nutritional yeast 2 tablespoons lemon juice (more or less to taste) 3/4 teaspoon sea salt pinch of ground white pepper Thoroughly wash parsley and sage, and blot with a paper towel. Remove large stems from parsley (small stems are OK to leave on). Remove individual sage leaves from the stem. Place in bowl of a food processor. Then add the remaining ingredients, and process for several minutes, until the pesto is a smooth consistency. Use a rubber spatula at intervals while processing, and scrape mixture down from sides of bowl. Pesto is now ready to use in a variety of ways: -as a pasta sauce: dilute slightly with some of the pasta cooking water, until it is the consistency you like, then mix with your favorite GF pasta. -spread on toasted or broiled GF bread slices -mix into a rice salad -mix with vegan sour cream and put on a baked potato, or use as a veggie dip -mix a spoonful in with your favorite veggie soup These are just a few of the uses for pesto that I've come up with, see if you can think of any more Hope you enjoy, Christine Quote Link to comment Share on other sites More sharing options...
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