Sage Spinach Pesto Recipes

SPINACH PESTO

Spinach Pesto image

Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 11

Ingredients

2 cups fresh baby spinach
2 cups loosely packed basil leaves
1 cup grated Romano cheese
2 tablespoons fresh oregano
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 cup olive oil
Hot cooked pasta

Steps:

Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

SAGE-SPINACH PESTO

Sage-Spinach Pesto image

Make and share this Sage-Spinach Pesto recipe from Food.com.

Provided by Outta Here

Categories Sauces

Time 20m

Yield 16 tablespoons, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons pine nuts, toasted
2 garlic cloves, peeled
2 cups fresh spinach, torn
2 cups Italian parsley
3/4 cup fresh sage leaf
2 tablespoons fresh parmesan cheese, grated
4 teaspoons lemon juice
1/8 teaspoon salt
3 tablespoons extra virgin olive oil

Steps:

Drop pine nuts and garlic through food chute with food processor on, and process until minced.
Add next 6 ingredients; process until finely minced.
With processor on, slowly pour oil through food chute, and process until well blended.
Spoon into zip-top heavy-duty plastic bag; store in refrigerator.
For longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. Freeze. Take out number of servings needed and thaw.

Nutrition Facts : Calories 74.3, Fat 7.1, SaturatedFat 1.1, Cholesterol 1.4, Sodium 74.4, Carbohydrate 2, Fiber 0.8, Sugar 0.3, Protein 1.6

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

Ingredients

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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