Toasted Pepitas and Sage Infused Olive Oil

Paired with our Butternut Squash with Sage soup!

Sage Infused Olive Oil


  • 2 Tbsp. Sage leaves, coarsely chopped
  • 1 Tbsp. Parsley Leaves, coarsely chopped
  • ¼ C. Olive Oil
  • 2 Ice Cubes


  1. Add all ingredients to a blender or food processor and blend on high until emulsified.

Toasted Pepitas


  • 1 C. Raw Pepitas
  • 1 tsp. Olive Oil
  • ½ tsp. Sea Salt


  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. In a mixing bowl, combine the pepitas and olive oil. Toss to coat and season with salt.
  3. Bake for about 8-10 minutes, turning half way through.
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