|tri color sage|
Sage can be used to make sauces and pesto , as well as an ingredient in stuffing and meat rubs. I love to make a combination herb vinegar using sage that we then use in cooking. I combine sage with lemon or regular thyme, lemon balm, peppercorns and a bit of mint to add sweetness. It is a savory combo that is great for salads and marinades.
Add about 1 cup of these herbs fresh to 2 cups of vinegar, apple cider or plain white and let steep for at least two weeks. Hubby loves it in his sauces.
1/2 cup packed sage leaf
1/2 cup packed flat leaf parsley
1 cup freshly grated Parmesan cheese
2/3 cup walnut pieces
3 cloves crushed garlic (or to taste)
1/2 cup olive oil (or to desired consistency)
Wash and thoroughly dry sage leaves and parsley in your salad spinner. Put in food processor with parmesan, walnuts, garlic, and salt. Process until a gritty but even consistency. Gradually add olive oil until pesto has reached desired consistency. Divide into 3 equal portions. Each portion will coat enough pasta for 4.