This episode would probably be better simply titled “Sage-Pistachio Pesto”, but the allure and onomatopoeia possibilities of the word squash were too many to avoid. This recipe is another winner. We originally shot this episode before we left on our
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cross-country train trip, but we had the dish again last night and I can honestly say it’s even better the second time. I’ll be asking for this one again soon. The episode calls for shredded butternut squash as a base, though after trying it over shredded parsnip last night, I have a slight preference for the latter. Recipe below the fold!
Sage-Pistachio Pesto:
½ Cup fresh sage
½ Cup raw pistachios
1/3 Cup olive oil
1 small clove garlic
1 T nutritional yeast
Peel, de-vein, and chop garlic. Add all pesto ingredients to food processor and blend to desired consistency. Serve over julienned butternut squash, or the shredded vegetable of your choice.
Be sure to note our snazzy new difficulty rating system, the Freshtopian Blender Scale. I ranges from 1-5, 1 being the easiest and using the least equipment, 5 pulling out all the stops and rolling in all the heavy gunnery.
There are some sound glitches in this one… nothing new, but irritating none the less. It’ll be some time before we can do much about that I’m afraid. Hey, it’s a labor of love and it’s free for all.
Thanks once more to Justin Winokur for his generous contribution of just the right music. Happy new year Justin!
Oscar
PS- if you like the show, consider recommending it to a friend! You could also help spread the word by linking to “Freshtopia.net” from your blog.
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