Cooking with sage: Pesto and pasta
Sage is a Mediterranean herb with a pungent, slightly bitter flavour. It is well suited to one-pot casseroles and stews. Make pesto using fresh sage
, as an alternative to basil, and walnuts, instead of pine nuts, whizzed up in a food processor with parmesan and olive oil. Delish!
If you have a lot of leftover sage, then infuse into some warm olive oil for a few hours to give a sage scented oil. Ideal for drizzling over roasted vegetables
mixed with just cooked pasta.
HOW TO BECOME A MASTER OF ROAST POTATOES
ROAST TURKEY WITH PARSLEY & ONION STUFFING RECIPE