Pineapple Sage Pesto Recipes

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THREE SISTERS SAUTE WITH SAGE PESTO



Three Sisters Saute with Sage Pesto image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 15

1 pound zucchini squash, cut into bite-size, or thinly julienned
3 tablespoons olive oil
1 cup heirloom beans, cooked
2 ears frozen sweet corn, thawed and drained
1 cup chopped ripe Roma tomatoes
Salt and pepper
1/3 cup Sage Pesto, recipe follows
1 cup pine nuts
1 1/2 cups fresh sage leaves, firmly packed
1/2 cup flat-leaf parsley leaves
1/2 cup olive oil
1/4 cup garlic chopped
1 teaspoon salt
1 lemon, juiced
1 tablespoon fresh, mild goat cheese, optional

Steps:

  • Rinse and trim squashes, julienne on a mandoline using the skins for a pasta effect or cut into bite-sized chunks or use whole baby squashes.
  • Heat oil in a large saute pan. Add squash and saute for 1 minute, then in succession tossing and stirring with each addition add beans, corn, tomatoes, then add the sage pesto stirring gently to distribute evenly.
  • Salt, only if needed and serve immediately.
  • Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until a smooth.

SAGE PESTO



Sage Pesto image

My mother-in-law came up with this recipie when I wanted a sage pesto. It has a stronger flavour that Basil based pesto. Goes well with pork, and pasta with portabello mushrooms.

Provided by peleegal

Categories     Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup packed sage leaf
1/2 cup packed flat leaf parsley
1 cup freshly grated parmesan cheese
2/3 cup walnut pieces
3 cloves crushed garlic (or to taste)
salt
1/2 cup olive oil (or to desired consistency)

Steps:

  • Wash and throughly dry sage leaves and parsley in your salad spinner.
  • Put in food processor with parmesean, walnuts, garlic, and salt.
  • Process until a gritty but even consistency.
  • Gradually add olive oil until pesto has reached desired consistency.
  • Divide into 3 equal portions.
  • Each portion will coat enough pasta for 4.

Nutrition Facts : Calories 160.2, Fat 15.7, SaturatedFat 3.1, Cholesterol 7.3, Sodium 129.2, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 4.3

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