At Improv Cooking, the challenge for November was "squash and sage". I knew just what I wanted to do... sage pesto! My sage really went crazy this summer and I am up to my ears (literally!) in beautiful sage.
And for the squash, I used our favorite - spaghetti squash.
Spaghetti Squash with Sage Pesto
1 fresh spaghetti squash, cooked
Approx 1/2 cup grated Parmesan cheese
2 cups fresh sage
1 cup fresh parsley
1 cup pine nuts
1/2 cup olive oil
1 T chopped garlic - or to taste
1/3 cup lemon juice
salt and pepper to taste (I used smoked salt)
Cook spaghetti sauce as to the method you prefer.
While it is cooking, put all the pesto ingredients in a food processor and pulse until it is pureed. You will need to push down the ingredients occasionally to get a good blend.
Taste pesto and adjust seasonings to your taste.
Serve pesto on the side or on top of the finished squash. Sprinkle with Parmesan cheese when you serve.
Note: The pesto is really delicious on a pork roast.