An Abundance of Sage
I've got lots of sage growing in the garden. One of the plants is so astoundingly good that we managed to keep it alive by bringing it indoors over the winter for 3 years.
What to do with all that sage? I suppose I could try drying it. I could also make lots of pasta or ravioli with sage brown butter or roast chickens with sage and butter under the skin. All of that is delicious, but I came across this recipe for walnut and sage pesto. Something I could keep in the refrigerator and use when needed. I gave it a try last night and for the most part it works, except the walnuts overpowered. I would double the sage and parsley called for, use about half a cup of olive oil and add more cheese (how much depends on personal taste.)