Sage Flower Pesto Recipes

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 FLOWER PESTO

Steps:

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

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.

FETTUCCINE WITH WALNUT & SAGE PESTO

Steps:

• Bring a large pan of salted water to the boil. Meanwhile, toast the walnuts in a dry frying pan over a medium heat for 3-5 mins until lightly golden to bring out their intense nutty flavour. Remove from the heat and tip into a blender.
• Warm the milk, sage leaves and garlic in a small pan over a low heat until the milk is steaming - the sage will lightly cook in the milk and the garlic will start to soften. Cooking the sage like this removes the bitterness but preserves the flavour. Pour the infused milk along with the sage and garlic over the walnuts and leave to stand for 1 min.
• Stir the fettuccine into the pan of boiling water and cook for around 10 mins, or until al dente. Grate in the cheese and add the oil and parsley to the blender along with a generous pinch each of salt and pepper, then blitz until you have a chunky pesto. Transfer the sauce to a large pan and keep warm over a low heat, stirring so it doesn't burn. Transfer the fettuccine directly from its cooking water into the sauce using tongs, then toss well, adding a couple of ladlefuls of the water to loosen if needed. Divide between bowls and grate over more parmesan and drizzle with oil.

GARLIC SCAPE PESTO

Steps:

• Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.