Recipes with California Native Plants

Cleveland Sage Pesto by Antonio Sanchez
Recipe serves 5 | Cook time 30 min
Ingredients    
2 cups loosley packed sage (Salvia clevelandii cultivars)
1 cup pine nuts
3 Allium bulbs (or garlic as substitute)
3/4 cup extra virgin olive oil
salt and pepper to taste

Directions: 
1. Blanch the sage leaves for 45 seconds in boiling salted water (to make tender).
2. Let leaves drain, pay dry and let air dry for 5 min.
3. In food processor, process sage leaves, pine nuts, Allium bulbs until coarse.
4. Add a steady stream of olive oil to mixture and process until smooth.

More recipes coming soon!

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