The light sage pesto is a fragrant and tasty very light dressing.
I used sage, a handful of almonds, and very little grated cheese.
I diluted it with hot water and added very little oil.
It requires no cooking.
The light sage pesto has a non-creamy but grainy texture, and its density depends on the amount of oil added.
I prepared it for the first time after a fruitful visit to our cousins Mimma and Pippo.
Mimma, besides being an exceptional hostess and a great cook, has an enviable green thumb.
Her garden is full of plants and smells of aromatic herbs of all kinds.
Every time we visit them, I am enchanted by the majesty of the sage bushes, and she is always so kind to give me plenty of it.
Great for seasoning pasta: pasta with light sage pesto.
As for pasta, our favorite shapes are:
• whole wheat spaghetti;
• spaghetti No. 5.
Excellent on bread crostini.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 160 g whole wheat spaghetti
- 15 g sage
- 1 teaspoon peeled almonds
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 50 ml water (hot)
- 1 tablespoon Parmigiano Reggiano (grated)
- 1 drizzle extra virgin olive oil (raw)
Tools
- 1 Food Processor or Blender
Preparation
Select and wash the sage leaves.
Let them drain in a colander.
Pat them dry on a sheet of kitchen paper.
Put in the food processor:
• the sage leaves;
• the almonds;
• a pinch of salt;
• a pinch of pepper;
• the hot water;
and chop.
Add:
• the grated cheese;
and chop.
Add:
• a drizzle of oil;
and chop.
Your light sage pesto is ready.
Great for seasoning pasta: pasta with light sage pesto.
Pour the pesto into a large bowl in which you will season the pasta.
Cook the pasta, rinse it under running water, and drain it.
Pour the pasta into the bowl with the pesto and mix.Plate up.
Your pasta with light sage pesto is ready.
Enjoy your meal!
Excellent on bread crostini.
Notes
Hyperglycemia, prediabetes, and diabetes.
Find dedicated recipes here.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should include all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations indicated in your diet plan.
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