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30 August 2015

From the garden to the kitchen: Sage Pesto




Sage is a super easy herb to grow, so I'd recommend trying it out in your garden or a pot. It doesn't need much attention, watering of course but that's it really. 






I've got an abundance of it at the moment, so much that I decided to whip it up into a pesto. This is a really easy recipe and it's soooooo tasty. I keep it in the fridge for a few weeks and use it in salads, sandwiches, marinade fish in it and my favourite, dolloping a load on top of a jacket potato or soup for a simple lunch.



Ingredients (makes about two jars of pesto):


100 grams of fresh sage
100 grams of fresh basil and parsley
100 grams of grated parmesan or pandano or any hard italian cheese
100 grams of pine nuts or walnuts
3 cloves of garlic or less depending on your taste buds
Olive oil
Juice of half a lemon
Pinch of salt and pepper





Recipe:

1. Wash your herbs 

2. Using a food processor mix up the herbs, cheese, nuts, lemon juice, salt and pepper.

3. Add about a tablespoon of olive oil and mix again. Gradually add more olive oil to get the consistency right. You want to aim for a slighly gritty looking texture.

4. Put into an air tight container or jar and store in the fridge and enjoy!







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