Basil is not the only herb that you can use to make pesto.
There are so many varieties of pesto that you can make. Lately we have been making a nettle pesto,a wild greens pesto (the wild greens were dandelion, plantain and yellow dock), and today I made sage pesto. The sage pesto was incredibly awesome. I added the sage pesto to our pasta and eggs.
For the garlic I used 3 garlic scallions and for the cheese I used raw organic cheddar.
Anyone up for a challenge? I would like to challenge you and your taste buds in making this wonderful recipe.
This is a great recipe for a healthy, healing herb paste. Sage dominates the flavor of this pungent, strong pesto. You can use less sage fi you find it overpowering. If you would like to add more healing nutrients try adding fresh wild herbs such as dandelion greens, chickweed, and plantain.
Recipe from Rosemary Gladstar's book: Medicinal Herbs, a beginners guide
1/2 cup fresh cilantro leaves and stems
1/2 cup parsley
1/4 to 1/2 cup fresh sage leaves, first time making it try the 1/4 cup version and if you would like it stronger than next time add more
3 cloves garlic
3/4 to 1 cup olive oil
1/4 to 1/2 cup sunflower seeds or walnuts or a mix
1/4 cup raw cheese (optional)
Freshly ground black pepper and sea salt
To make:
Combine the herbs, garlic and olive oil in a blender or food processor and pulse until creamy. Mix in the nuts or seeds and cheese (if using) and salt and pepper ot taste.
To use:
Serve on toast or crackers, pasta, steamed grains, omelets, vegetables or organic meat.
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