Sage Blossom Pesto

Utilizing the gorgeous flowers from the sage plant, this full-flavored pesto is excellent served on grilled crostini.

1 bunch flowering sage (enough for about 2 cups of combined leaves and flowers)
¼ cup roasted nuts, such as cashew, walnut or pine nuts)
½ cup olive oil
1 clove garlic, peeled
¼ cup onion, coarsely chopped
¼ cup Grana-style cheese

1. Remove a few of the leaves and all of the blossoms from the sage stalks.

2. Pulse the blossoms and leaves with the rest of the ingredients in a food processor until well-combined. Transfer the pesto to a serving dish and top with a drizzle of olive oil and a generous squirt of lemon.

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