By Chef Linda
When you think of pesto, you probably think of fragrant, summer basil. I did too, until I figured out how to always have fresh pesto by using herbs and greens that are seasonal. Here, we use spinach because it’s tender and blends beautifully. Parsley still grows outside in the northeast well into November, and it lends a bright, fresh taste to the pesto. And sage? Well, fuggedaboutit! My sage bush grows all winter long…lush, soft and earthy-scented, this herb puts the meaning in fall cooking. Make a big batch and freeze it in small containers for an easy weeknight topping for pasta, a tasty dip for a hearty loaf of bread or a surprisingly delicious sandwich spread.
Spinach and Sage Pesto
When you think of pesto, you probably think of fragrant, summer basil. I did too, until I figured out how to always have fresh pesto by using herbs and greens that are seasonal.
Ingredients
- 1/2 cup toasted pine nuts (or substitute hemp or pumpkin seeds)
- 2 garlic cloves, peeled
- 1 cup baby spinach
- 1/2 cup flat-leaf parsley
- 1/2 cup packed sage leaves
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1/2 cup extra virgin olive oil
Instructions
- Place pine nuts, garlic, spinach, parsley, sage, nutritional yeast and salt in a food processor. Pulse until finely chopped. With the processor on, add in lemon juice then drizzle in olive oil until the desired consistency is achieved. Taste and adjust seasonings.
