The sage plant in my garden seems to double in size every week. When I think of this fuzzy, earthy herb, I think about pairing it with potatoes, chopping it up for chicken stuffing, or tasting it in a good pork sausage. To try and make a dent in my sage plant I decided to make sage pesto.
I stumbled across a sage pesto recipe on the blog Not Without Salt and I mostly followed it apart from making a couple of small changes based on the ingredients that I had around me.
This pesto made my tastebuds very happy and it took a lot of self-control not to just eat this by the spoonful.
What you’ll need:
- 1 cup sage
- ¼ cup basil
- ¼ cup mint
- 1 garlic cloves
- ½ cup toasted walnuts, pine nuts, or cashews
- ½ cup grated parmesan
- ½ cup olive oil
- Zest and juice of one lemon
- Salt and pepper to taste
What to do:
In a food processor whizz all of the ingredients, except for the olive oil, until everything is finely chopped. Use a spatula to scrape down the sides of the bowl. Pour in the olive oil while the food processor is running on a slow speed.