ISO: ISO: what to do with a lot of sage...

In Search Of:
Sage pesto.

Use sparingly, but it is right tasty.


Ingredients
Servings 12

1/2 cup packed sage leaf
1/2 cup packed flat leaf parsley
1 cup freshly grated parmesan cheese
2/3 cup walnut pieces
3 cloves crushed garlic (or to taste)
salt
1/2 cup olive oil (or to desired consistency)

Directions

Wash and thoroughly dry sage leaves and parsley in your salad spinner.
Put in food processor with Parmesan, walnuts, garlic, and salt.
Process until a gritty but even consistency.
Gradually add olive oil until pesto has reached desired consistency.
Divide into 3 equal portions.
Each portion will coat enough pasta for 4.

http://www.food.com/recipe/sage-pesto-45923

 
I've dried lots of herbs by hanging them in my laundry room because I have the room out there.

What do you do with them after they are dried. I dislike that they collect dust, just like furniture does. Obviously, they cannot be dusted. I have crushed them up by putting into a zip lock bag, and using a rolling pin, then dumping into jars for storage. That works pretty good.

 
Rec: Roasted Potatoes with Sage

I love sage and the flavor really comes through here.

* Exported for MasterCook 4 by Living Cookbook *

Roasted Potatoes with Sage

2 lb waxy potatoes
2 Tbs extra-virgin olive oil
30 leaves fresh sage
1 tsp coarse sea salt

1. Preheat oven to 425 degrees.

2. Scrub and dry the potatoes. Pour the oil into a heavy oven-proof skillet,
preferably cast iron, and spread evenly. Lay the sage leaves flat on the
oiled surface, completely covering the bottom of the pan. Sprinkle the salt
over the sage. It may look like too much salt, but it’s not. Cut small
potatoes in half or large ones in quarters and arrange, cut side down, on
the sage. Bake, uncovered until the potatoes are tender and the cut sides
are crusty brown, about 35 minutes.

 
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