SAGE PESTO – Recipe by Piero Benigni – This sauce is of exceptional taste and delicacy. Like the classic Genoese basil pesto, it is perfect with pasta but also on rice, boiled or roasted fish and grilled or boiled vegetables, particularly potatoes. It’s also a great idea for making croutons with bread or focaccia.
- Power 189,56 (Kcal)
- Carbohydrates 1,48 (g) of which sugars 0,59 (g)
- Proteins 1,90 (g)
- Fat 20,14 (g) of which saturated 3,32 (g)of which unsaturated 15,70 (g)
- Fibers 0,25 (g)
- Sodium 221,08 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for pasta for 4-6 persons
- 10 gsage (25 medium-size leaves)
- 30 gpine nuts (without shell)
- 40 gcheese (3 tablespoons, parmesan)
- 1/2 clovegarlic
- 2 pinchessalt
- 90 golive oil (3 fl oz)
Tools for sage pesto
- Container
- Hand Mixer
- Scale
- Chopping Board
- Knife
Put pine nuts, chopped sage, olive oil, 2 pinches of salt and chopped garlic in the container. Blend at low speed for periods of 4-5 seconds interspersed with equal pauses. This reduces the oxidation of the sage to a minimum. When you have a homogeneous and slightly grainy mixture, add the Parmesan cheese, mix with a teaspoon and quickly blend again: the pesto must have a fine but visible grain and not be like a cream. Put it in a jar with an airtight cap. It will last for a week in the fridge and can be frozen with a 3 months life in the freezer.
A popular variant is made by using same weight of chopped walnut kernels instead of pine nuts: the taste changes significantly but is just as good and delicate.
An inviting dish of trenette with sage pesto