Sage Pesto Makes about ¼ cup prep 8 minutes
Spread a thin layer of this versatile mixture on pounded-thin chicken breasts, top with prosciutto, roll up, and bake for an easy saltimbocca; or brush onto fish before poaching.
PESTO’S 5 INGREDIENTS
½ cup fresh sage leaves ½ tablespoon pine nuts 1 small clove garlic
¼ teaspoon salt 1
teaspoon freshly ground black pepper ½ tablespoon extra-virgin olive oil
/8
1 tablespoon freshly grated Parmesan cheese
1. In a food processor, blend sage, pine nuts, garlic, salt, and pepper; add olive oil and process until smooth. Stir in Parmesan cheese.
PER SERVING (1 tablespoon): 32 cal, 3g fat (2g mono, 0g poly, 1g sat), 0mg chol, 1g protein, 2g carb, 2g fiber, 166mg sodium
Herbs. The central element to any pesto, fresh herbs provide incomparable flavor, plus numerous vitamins and minerals. Be creative with whatever herbs you have available.
Garlic. Whether you use a lot or a little, garlic adds a robust, tangy bite—plus heart-healthy and cancer-fighting properties.
Nuts. Filled with good fats, satiating nuts provide richness without guilt. Pine nuts are the traditional choice, but they’re expensive; feel free to substitute very fresh walnuts, almonds, pistachios, or cashews.
Extra-virgin olive oil. Don’t skimp on this; a good oil’s fruity flavor and velvety texture helps blend and support pesto’s other elements without overpowering.
Cheese. Use the best quality you can find. Parmesan, Romano, and Asiago cheeses, added in small amounts, bind everything together with luxurious taste.
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These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. ©2012 by Natren Inc. All rights reserved. The symbol ® denotes a registered trademark of Natren Inc. Made in the USA.
34 deliciousliving | september 2012 DL912
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