I was staring it down as I was picking my basil for pesto last week when it dawned on me to try a sage pesto. It is fall and with squash and sweet potatoes making it through the kitchen right now, I figured it was worth a try. Did it work? Let's just say in the past 5 days I have made it 3 times! It's my new fall favorite!
I've used it on Sweet Potato Stuffed Shells, Squash and Walnut Bruschetta and I can't wait to try it drizzled on my sister-in-laws squash soup that she makes for Thanksgiving. Savina won't stop eating it with a spoon ... 20 months and I have sage pesto addict on my hands. Now I'm looking at my massive sage plant wishing it were bigger because I just have enough to get me though the season and I won't be able to save it and freeze it for the winter!
Makes 2/3 cup
1 c sage, tightly packed
1/3 c grapeseed oil (olive oil will work just fine)
1/4 c toasted walnuts
1/4 c parmesan cheese
1 garlic clove
1/2 t lemon juice
1/4 t salt
*to make vegan use Cashew Parmesan or other vegan parmesan.
Put all ingredients into your food processor and mix until smooth. Add more oil if needed.