Sage And Roquefort Pesto Recipes

SAGE PESTO

Steps:

• Add sage, parsley, pistachios, goat cheese, garlic, and salt to blender or food processor and blend until thoroughly combined.
• With blender or food processor on, slowly add olive oil until well combined. Add the Parmesan and blend for 10 more seconds until just combined. Add to airtight container and store in fridge.

SAGE PESTO

Steps:

• Rinse and dry sage leaves (I used a salad spinner)
• Grate the Parmesean cheese (you can do this by adding to the food processor first or grating separately)
• Whirl together the grated cheese and sage in a food processor.
• Add the oil, garlic, salt and pepper, and whirl until combined.
• Store in canning jars or other airtight container - refrigerate up to 3 weeks or freeze up to 1 year.

THREE SISTERS SAUTE WITH SAGE PESTO

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.

FETTUCCINE WITH WALNUT & SAGE PESTO

Steps:

• Bring a large pan of salted water to the boil. Meanwhile, toast the walnuts in a dry frying pan over a medium heat for 3-5 mins until lightly golden to bring out their intense nutty flavour. Remove from the heat and tip into a blender.
• Warm the milk, sage leaves and garlic in a small pan over a low heat until the milk is steaming - the sage will lightly cook in the milk and the garlic will start to soften. Cooking the sage like this removes the bitterness but preserves the flavour. Pour the infused milk along with the sage and garlic over the walnuts and leave to stand for 1 min.
• Stir the fettuccine into the pan of boiling water and cook for around 10 mins, or until al dente. Grate in the cheese and add the oil and parsley to the blender along with a generous pinch each of salt and pepper, then blitz until you have a chunky pesto. Transfer the sauce to a large pan and keep warm over a low heat, stirring so it doesn't burn. Transfer the fettuccine directly from its cooking water into the sauce using tongs, then toss well, adding a couple of ladlefuls of the water to loosen if needed. Divide between bowls and grate over more parmesan and drizzle with oil.

SAGE PESTO

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.

SAGE AND ROQUEFORT PESTO

Steps:

• Grind sage,parsley,spinach,nuts,and garlic in food processor until finely minced, then add olive oil and cheese until blended.