- 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.
- Spread pine nuts evenly on a parchment lined sheet pan and toast in a 350°F oven until nuts are golden brown.
- To garnish soup, place the pesto in the middle, sprinkle with pine nuts, and place the sage leaves on top.
Ingredient availability varies by location*