Best 6 Sage Pesto Recipes

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**Sage Pesto: A Savory and Versatile Sauce**

With its vibrant green color, earthy aroma, and nutty flavor, sage pesto is a versatile sauce that can elevate a variety of dishes. Made with fresh sage leaves, pine nuts, garlic, Parmesan cheese, and olive oil, this flavorful sauce is a staple in Italian cuisine. Whether you're using it as a spread for sandwiches and crostini, as a marinade for grilled meats and vegetables, or as a flavorful addition to pasta dishes and salads, sage pesto is sure to impress. This article offers a collection of delicious recipes that showcase the versatility of sage pesto. From a classic pasta dish to a flavorful grilled chicken recipe, these culinary creations will tantalize your taste buds and leave you craving more. Prepare to embark on a culinary journey as you explore the diverse applications of sage pesto and create unforgettable meals that celebrate the essence of Italian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

SAGE PESTO



Sage Pesto image

Very tasty, quick, and easy pesto. We use it on soups and sandwiches. It's ready to use right away but I like to make it a day or two before I need it so the flavor can develop. I usually use my Ninja® since its easier to clean than the food processor.

Provided by 2Chance

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

1 cup walnuts
1 cup tightly packed flat-leaf parsley leaves
¼ cup fresh sage leaves
5 cloves garlic, smashed
⅓ cup extra-virgin olive oil, or more to taste
⅓ cup grated Pecorino Romano cheese, or more to taste
salt and ground black pepper to taste

Steps:

  • Process walnuts, parsley, sage, and garlic together in a food processor until coarsely ground. With the food processor still running, slowly stream olive oil into the mixture until completely integrated into a smooth mixture. Add Pecorino Romano cheese, salt, and pepper; continue to process until the mixture has the consistency of a loose paste.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 2.1 g, Cholesterol 3.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 55.8 mg, Sugar 0.3 g

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.

GRILLED CHICKEN SANDWICHES WITH SAGE PESTO AND APPLES



Grilled Chicken Sandwiches with Sage Pesto and Apples image

Provided by Cheryl Alters Jamison

Categories     Sandwich     Chicken     Fruit     Poultry     Apple     Summer     Grill/Barbecue     Sage     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup lightly packed fresh sage leaves (from 2 large bunches)
3/4 cup pine nuts (about 4 ounces)
1/4 cup (packed) fresh Italian parsley leaves
1 garlic clove
3/4 cup plus 3 tablespoons olive oil
6 tablespoons freshly grated Parmesan cheese
6 skinless boneless chicken breast halves
6 4x5-inch rectangles focaccia, ciabatta, or long French rolls, split horizontally
Mayonnaise
3 medium Fuji apples, halved, cored, thinly sliced

Steps:

  • Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. (Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.)
  • Place each chicken breast between sheets of waxed paper. Using rolling pin or meat mallet, pound each to 1/2-inch thickness. Brush chicken with 3 tablespoons oil; sprinkle with salt and pepper. Let chicken stand 30 minutes.
  • Prepare barbecue (medium heat). Grill chicken until firm to touch and cooked through, about 5 minutes per side. Transfer chicken to platter. Grill focaccia until just beginning to brown, about 1 minute per side.
  • Arrange bottom halves of focaccia on work surface. Spread each with mayonnaise. Top each with overlapping layer of sliced apple, then 1 chicken breast. Drizzle each chicken breast with pesto. Spread pesto on cut side of bread tops. Place tops on chicken, pesto side down. Cut sandwiches in half on diagonal. Transfer sandwiches to plates and serve.

SPAGHETTI WITH WALNUT SAGE PESTO



Spaghetti with Walnut Sage Pesto image

Categories     Pasta     Quick & Easy     Parmesan     Walnut     Fall     Sage     Parsley     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 lb dried spaghetti
1/3 cup chopped fresh parsley
3 to 4 tablespoons chopped fresh sage
1 garlic clove, chopped
1 teaspoon salt
1 cup walnuts, toasted and cooled
1/3 cup olive oil
1/3 cup grated Parmigiano-Reggiano (3/4 oz) plus additional for serving
1/4 teaspoon black pepper

Steps:

  • Cook spaghetti in a 6-quart pot of boiling salted water until al dente.
  • While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped. Add walnuts and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.
  • Reserve 1 cup cooking water, then drain pasta in a colander. Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine. Sprinkle with cheese before serving.

SAGE PESTO CRUSTED TURKEY TENDERLOIN



Sage Pesto Crusted Turkey Tenderloin image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Cooking spray
2 cups loosely packed fresh sage leaves
1/2 cup pine nuts, lightly toasted in a dry skillet for 3 minutes
1/3 cup olive oil, plus extra if needed
4 garlic cloves, peeled
3 tablespoons grated Parmesan
2 turkey tenderloins, about 1 pound each
8 small red potatoes, halved
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a shallow roasting pan with cooking spray.
  • In a blender, combine sage, pine nuts, olive oil, garlic, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Puree until smooth.
  • Season turkey all over with salt and black pepper and transfer to prepared pan. Spread pesto all over top of turkey. Arrange potatoes around turkey in pan, spray with cooking spray and season with salt and freshly ground black pepper.
  • Roast for 30 minutes, until potatoes are golden brown and turkey reaches 160 degrees F. Let turkey rest for 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey with all of potatoes. Reserve remaining turkey for salad, if desired

STUFFED TURKEY BREAST WITH PANCETTA, SAGE PESTO, CRANBERRY GLAZE & SWEET POTATO PURéE RECIPE - (4.5/5)



Stuffed Turkey Breast with Pancetta, Sage Pesto, Cranberry Glaze & Sweet Potato Purée Recipe - (4.5/5) image

Provided by á-74973

Number Of Ingredients 11

4 turkey breasts
2 cups sage
1 tablespoon pine nuts
1/4 cup Parmesan cheese
4 cloves garlic, crushed
3 tablespoon panko
4 slices pancetta
2 large sweet potatoes, diced into 2-inch cubes
2 tablespoon melted butter
1 tablespoon heavy cream
1/4 cup cranberries

Steps:

  • Sweet potato puree: Bring a pot of water to boil. Boil the sweet potatoes for 15 to 20 minutes. Strain the sweet potatoes, mix with butter, milk, salt and pepper. Mash the sweet potatoes. Cranberry glaze: Simmer the cranberries in a small sauce pan under low heat for 10 to 15 minutes. Turkey breast: Marinate the turkey breasts with balsamic vinegar, tamari, olive oil, ground cumin and ground fennel seeds at least 2 hours. Remove the turkey from the marinade and put it between a large piece of plastic wrap. Pound the turkey breast into thin slices. Put sage, toasted pine nuts, shredded Parmesan, garlic, salt and pepper in a small food processor. Slowly drizzle olive oil into the food processor until the sage pesto becomes pasty Spread the sage pesto on turkey breasts. Put a slice of pancetta on each turkey breast. Roll up the turkey breasts and tie with kitchen twine. Roll the tied up turkey breasts in a bed of panko. Heat the oven to 380°F. Sear the turkey breasts in a cast iron pan, 1 minutes each side for all 4 sides. Bake the turkey under the oven for 15 to 20 minutes. Remove it from the oven and let the turkey rest for 5 to 10 minutes. Slice the turkey and place on top of the sweet potato. Drizzle with reduced boiled cranberries and serve.

Tips:

  • Use fresh sage leaves for the best flavor. If you don't have fresh sage, you can use dried sage, but use half the amount.
  • Toast the pine nuts in a dry skillet over medium heat until they are golden brown. This will bring out their flavor.
  • Use a food processor or high-powered blender to make the pesto. This will give it a smooth and creamy texture.
  • If you don't have a food processor or blender, you can chop the ingredients by hand. Just be sure to chop them very finely.
  • Season the pesto to taste with salt and pepper.
  • Store the pesto in a jar or airtight container in the refrigerator for up to 5 days.
  • You can also freeze the pesto for up to 3 months. Just thaw it in the refrigerator overnight before using.

Conclusion:

Sage pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is perfect for pasta, pizza, sandwiches, and more. It is also a great way to use up fresh sage leaves. With its vibrant green color and nutty flavor, sage pesto is sure to brighten up any dish.

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