Walnut Sage Pesto-Delicata Squash
This nutty herbaceous pesto is perfect for your favorite fall dish. I added this walnut sage pesto-delicata squash to pasta and it’s a perfect recipe for Fall.
Toss this walnut sage pesto-delicata squash with your favorite pasta and sausage for a healthy delicious meal. If you are looking for a vegetarian dish, then just leave out the sausage. Perfect for your weeknight dinner or a dinner party.
Sage has a strong flavor that is a little minty and musky. I love the smell of sage. Don’t forget to dry some sage for garnish. You will thank me later.
Pesto is a sauce that originated in Italy, made using garlic, pine nuts, salt, basil and Parmesan cheese blended with olive oil. It’s available in almost every grocery store these days. But there is nothing better than making it yourself. I have the luxury of growing basil. Try this recipe for a traditional pesto recipe https://cooking.nytimes.com/recipes/2653-basic-pesto
This pesto is different because it uses walnuts, sage and parsley. The best part is adding this pesto with the delicata squash and pasta. I will post the video below that I made for the walnut sage pesto-delicata squash.
There are so many combinations you can make with this recipe. The pasta adds the right texture. Next time I make this I will add some Italian sausage.
Here is a recipe for the air fried delicata squash https://meatsbeetsandbubbles.com/air-fryer-delicata-squash/. I used my Instant Pot Vortex air fryer check out my video https://youtu.be/qO5oRixeE8Q
Walnut Sage Pesto-Delicata Squash
Ingredients
- 1 cup packed flat leaf pasrlsey
- 3/4 cup toasted walnuts
- 2 medium garlic cloves
- 7 large sage leaves-fresh
- 1/2` cup olive oil or walnut oil if you have it
- kosher salt to taste
- ground pepper to taste
- grated Parmesan to taste
- fresh sage leaves for fried garnish
- 1/4 cup olive oil
Instructions
- Use the roasted delicata squash from the air fryer recipe Air Fryer Delicata Squash – Meats-Beets-Bubbles (meatsbeetsandbubbles.com). If you don't have an air fryer use your oven at 425' for 20-25 minutes.
- Combine the parsley leaves, walnuts, garlic cloves, and fresh sage leaves in the bowl of a food processor, using the blade attachment. Pulse until coarsely chopped. Add the oil and process until mostly smooth. Season to taste with salt and pepper, and transfer to a bowl.
- In a small skillet add the oil over medium high heat fry the sage leaves. For a few seconds. Remove from the pan, salt and place on a paper towel lined plate.
- Cook your favorite pasta according to package directions. Drain the pasta don't rinse, reserving 1 cup of the pasta water. Transfer the pasta back to the pot you cooked the pasta in.
- Toss the pesto and parmesan with the hot pasta until evenly coated. Use the reserved pasta water as needed. The pasta water will help the sauce become creamier.
- Top the pasta with the roasted delicata squash and extra Parmesan cheese.