Rating: 1.5 stars
3 Ratings
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  • 2 star values: 2
  • 1 star values: 1

Be careful not to overprocess the flavorful herb pesto for this dish. The finished sauce should have some texture remaining.

Recipe by Gooseberry Patch October 2011

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cider, salt and 1/2 cup sage, stirring until salt dissolves. Place pork in plastic zipping bag; add cider mixture. Seal bag; chill 12 to 24 hours.

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  • Remove pork from brine and pat dry with paper towels. Sprinkle pork with pepper. Heat oil in a large skillet over medium-high heat; add pork.

  • To make Sage and Pecan Pesto:

  • Combine all ingredients in a food processor; process until ingredients are finely chopped. Makes 3/4 cup.

Chef's Notes

An autumnal spin on summer's basil and pine nut rendition, this pesto is delicious paired with grilled meats and is also an equally wonderful substitute for marinara sauce on a pizza topped with wild wushrooms and cubes of butternut squash or pie pumpkin.

Source

Gooseberry Patch Halloween

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