How To Make Pineapple Sage Pesto
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Pineapple Sage Pesto is a great use for the leaves of the Pineapple Sage plant. The plant grows quite large and you can pick a lot of leaves off it.
Pineapple Sage Pesto is naturally gluten free.
Watch A Video
Here is a video of 2 Cooks in the Kitchen making Pineapple Sage Pesto:
Ingredients For Pineapple Sage Pesto:
- 1/3 Cup Macadamia nuts – sub any other nut you want, such as pine nuts or almonds
- 6 Cloves Garlic, Peeled
- 1 Cup Pineapple Sage Leaves
- Zest of one Lime
- Juice of 1/2 Lime
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/3 Cup Peanut Oil
- 1/4 Cup Grated Parmesan
Start With Nuts and Garlic
We’ll start by putting the peeled garlic and nuts in the food processor and pulse that a few times to start breaking them up.
Add Pineapple Sage Leaves
Next we’ll add the pineapple sage leaves and pulse until they are incorporated.
Lime Zest and Juice, Salt and Pepper
Now we can add the lime juice and zest as well as the salt and pepper. We’ll run the food processor until we have a very small crumb, as smooth as we can get it before adding the oil.
Emulsify the Oil
Once we have the pesto as smooth as we can get it (it will have some grain until we add some liquid) we will add the oil slowly while the food processor is running. This will aerate the oil and allow it to mix smoothly with our other ingredients, a process known as emulsification.
Parmesan Cheese
Lastly we will add the Parmesan cheese and blitz until it is incorporated.
Pineapple Sage Pesto
Our pesto is ready to use. We have put it on cod, pasta, potatoes and other things. It’s a really good and unique ingredient.
You can also make a Pineapple Sage Mojito.
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Pineapple Sage Pesto
Equipment
Materials
- 1/3 Cup Macadamia nuts – sub any other nut you want such as pine nuts or almonds
- 6 Cloves Garlic Peeled
- 1 Cup Pineapple Sage Leaves
- Zest of one Lime
- 1 Tablespoon Juice of 1/2 Lime
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/3 Cup Peanut Oil
- 1/4 Cup Grated Parmesan
Instructions
- Add the peeled garlic and the nuts to the bowl of a food processor. Pulse several times to begin to break them up.
- Add the Pineapple Sage leaves and pulse some more.
- Add the lime zest, lime juice, salt and pepper. Run the food processor until the mixture is fairly smooth, stopping occasionally to scrape down the sides. It will have some grain to it until we add some liquid.
- With the food processor running, slowly add the oil. Let it run until you have a nice, smooth product.
- Add the Parmesan cheese and pulse until it is incorporated.
- Use right away or keep refrigerated for up to four days. It freezes well if you want to keep it longer.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
