Italian Garnish for Winter Squash Soup

Directions Print

1. In a sauté pan, shallow fry sage in olive oil until crispy and drain well on paper towels. Once completely cooled, gently crumble into large pieces.
2. Spread pine nuts evenly on a parchment lined sheet pan and toast in a 350°F oven until nuts are golden brown.
3. To garnish soup, place the pesto in the middle, sprinkle with pine nuts, and place the sage leaves on top.