Summer Meets Fall
Sage and squash go together like basil and tomatoes. It’s a match made in culinary heaven. As much as it pains me to say goodbye to summer each year, and as you’ve probably noticed I hold onto it for as long as I can, the promise of fall flavors and colors brings a huge smile to my face. Our sage plants won’t make it through the cold winter so about this time of year my sweet husband plucks off all of the leaves so I can make this savory sauce. It will show up in many of my fall dishes and is the star of the show at our Thanksgiving feast. Try it on all your favorite fall pasta dishes, like Sage Pesto Sausage and Butternut Squash Lasagna, or serve it alongside prosciutto-wrapped pork tenderloin or savory chicken.
Suggested Wine Pairings
Dishes served with a nutty pesto sauce typically need a fairly substantial wine with forceful flavors and bright acidity to accompany them. Try a jammy Zinfandel, spicy Rosso di Montalcino or velvety Pinot Noir. If you prefer white wines, an oak-aged chardonnay or any wine with vanilla and spice notes would also be a good choice with nuts, especially if you are adding cream to the pesto. Spanish Albariño and Italian Vermentino also stand up well to dishes with lots of fresh herbs.