The sage is flourishing in my garden right now. What started off as a reduced section potted herb for about 50p in 2018 has turned into this huge shrub that tumbles over the border and onto the patio. I love it.
I use it so often too, and this constant picking and nipping out the tips is probably why it's so massive. My favourite, and almost daily use at this time of year is as a tea. I find it helps me relax, eases painful perimenopausal menstruation, and keeps me emotionally balanced. I'm sure it has a hundred or more medicinal uses, it really does feel like a magical plant.
Today I fancied a sage sauce to go with some nice pork sausage and pasta for tea. This sage pesto recipe is adapted from a few I've found on the internet using what I have in my fridge and cupboards.
SAGE AND PUMPKIN SEED PESTO
Fresh sage leaves - a good handful
The juice and zest of a small lemon
2 tbsp pumpkin seeds dry roasted in a heavy based frying pan til the skins pop
1 tbsp parmesan (or nutritional yeast)
Salt to taste
A glug of olive oil
The same of water
1 fat clove of garlic
METHOD
Roughly chop everything and then place in a blender or blend in a pestle and mortar and blend til fairly smooth.
I'll be stirring this through some tagliatelle with a little cream, grilled sausages and broad beans for our dinner.