This summer we had a sage plant that was wildly prolific. We harvested a lot of it a couple of months ago and used Marcella Hazan’s recipe for basil pesto and substituted our sage for the basil and froze it. We had some of it last night with chicken and pasta. It was delicious. Next year we are going to have more sage plants in our hanging garden.
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“Serves 6”
Oh hell no. I would eat the whole thing.
Cheers,
Ex FoodSlob
and a bunch of other characters to pass the quota
I like Sage in meatloaf with some sausage in it also.
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That sounds delicious! When we don’t have enough basil, we steam some collard greens and make pesto with garlic, parm, salt, olive oil. Great with broccoli on pasta.
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