Rebecca's Sage Pesto
2 ½ c sage, packed (not tightly)
2 medium garlic cloves
¾ c olive oil
½ c pecans
1 c grated parmesan
½ t nutmeg
splash of hot sauce
Combine all ingredients in a blender except the parmesan. Puree until smooth and then add the parmesan. Blend to incorporate.
Freeze in jars or ice cube trays as described in my Herbal Harvest post. Makes about 16oz.
This pesto is used for my Sage Pesto Chicken in Wine recipe.