Sage Pesto

September 30, 2010

– one  small bunch of fresh sage
– 1/2 stick of butter at room temperature (very soft)
– 1/4 to 1/3 cup of pecans
– 1 pinch (1/4 tsp.) sea salt

Puree together in a food processor. Will become a thick paste. You can freeze this in small containers and it also lasts in your fridge for up to a week. Serving suggestions include tossing with any kind of pasta, sweet potato gnocchi, adding to winter squash soup recipes, rubbing on pork loin for roasting and tossing with any blanched or steamed vegetable.

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