Cleveland Sage Pesto by Antonio Sanchez
Recipe serves 5 | Cook time 30 min
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
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.
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