During our yoga & organic vegan cooking retreat last weekend Top Vegan Chef Paul decided to add some green olives and freshly squeezed lemon juice, and my o my, was this pesto a treat!
Sage is a very versatile plant, a quintessential Mediterranean herb used in cooking, as an essential oil, as a decorative plant in the garden with its pretty purple flowers. Salvia officinalis can be used to make a delicious tea.
|on croutons as an appetizer|
Pesto is easy to make, considered a "raw food" as none of the ingredients are heated and can go on anything, from pasta bien sûr to sandwiches or tasty little croutons as appetizers with an apéritif or on pizza in place of or with tomato sauce
* fresh sage leaves
* nutritional yeast
* toasted pine nuts
* depitted fleshy green olives
* freshly squeezed lemon juice
* olive oil
* freshly ground sea salt
* freshly ground black pepper
All ingredients are approximate as this is really to everyone's personal taste. If you can get a hold of this season's fresh garlic use it sparingly and allow the fresh taste of sage to be the most prominent. Make a paste in your kitchen machine and season to taste. The great thing about pesto is that its all about personal preference.
|on pizza as a base|
Try something new today and remember to enjoy not only the result but also the process! Preparing food from scratch is a fantastic way to spend time, observing the making of something delicious, with one's own creativity, passion and hands!