For this week's recipe, we gathered the rest of our sage plant and made a pesto!
You will need:
3 cloves of garlic
1/2 cup of roasted walnuts
1 cup of sage leaves
1 cup of flat Italian parsley
1/4 tsp salt and 1/4 tsp pepper
1/4 cup of extra virgin olive oil
Mince the garlic and walnuts in a small food processor.
Add sage, parsley, salt, and pepper and blend in short bursts while pouring in the olive oil.
Sage goes well with poultry and pork, and besides pasta, you can also stir some into heavier soups (like bean or split pea). Store your leftover pesto in the fridge for up to 3 days, or freeze in ice cube trays for later use!
(recipe via TheKitchn.com)