Sage Flower Pesto Food

WALNUT SAGE PESTO

Steps:

• In a food processor, pulse sage and parsley leaves, garlic, walnuts, lemon juice and zest, salt and pepper until smooth.
• With motor running, slowly pour in olive oil.
• Turn off motor and stir in Parmesan cheese
• Store in the fridge for up to a week

SAGE FLOWER PESTO

Steps:

• Process all ingredients in processor until smooth. Good on pasta or as an accompaniment to veal, fish, or chicken.

THREE SISTERS SAUTE WITH SAGE PESTO

Steps:

• Rinse and trim squashes, julienne on a mandoline using the skins for a pasta effect or cut into bite-sized chunks or use whole baby squashes.
• Heat oil in a large saute pan. Add squash and saute for 1 minute, then in succession tossing and stirring with each addition add beans, corn, tomatoes, then add the sage pesto stirring gently to distribute evenly.
• Salt, only if needed and serve immediately.
• Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until a smooth.

SAGE PESTO

Steps:

• Rinse and dry sage leaves (I used a salad spinner)
• Grate the Parmesean cheese (you can do this by adding to the food processor first or grating separately)
• Whirl together the grated cheese and sage in a food processor.
• Add the oil, garlic, salt and pepper, and whirl until combined.
• Store in canning jars or other airtight container - refrigerate up to 3 weeks or freeze up to 1 year.

SAGE-LEMON PESTO - BOBBY FLAY

Steps:

• Combine the sage, parsley, garlic, coriander seeds, lemon juice, lemon zest, and pine nuts in a food processor or blender and process until coarsely chopped.
• With the motor running, slowly drizzle in the oil and process until emulsified.
• Add the cheese, salt, and pepper and process 3 to 4 seconds longer.
• Note: The pesto can be made up to 2 days in advance, covered, and refrigerated (or may be frozen). Serve as a topping for grilled chicken or turkey, or on a cracker with some cream-cheese. Makes a nice gift for the holidays in a jar tied with a pretty ribbon.

SAGE PESTO

Steps:

• Wash and throughly dry sage leaves and parsley in your salad spinner.
• Put in food processor with parmesean, 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.

HERB FLOWER PESTO

Steps:

• Pulse nuts, herb flowers, garlic, and salt in the bowl of a food processor. Whir in olive oil and Parmesan, if using.
• *Spread nuts on a baking sheet and toast them in a 350°F oven-tossing occasionally, for a consistent color-for about 8 minutes, or until they start to turn golden brown and release a strong nutty scent.
• **Fennel, lemon balm, and marjoram flowers also make good pesto.
• Putting Up Pesto
• If you want to store a bit of summer in a jar, put this pesto in your freezer and pull it out when you are most coveting spicy sunny days. I freeze mine in an ice cube tray and then transfer the frozen cubes to freezer bags so I can use a bit at a time.