How to make
The sage is cleaned from its stem - leaving only the softer parts and it is blanched for about a minute in boiling water (I use the one from the kettle).
Then I put everything in a food processor (you can also use a liquidizer, but it's a little slower) and blend for about a minute. A very fine paste is obtained.
I pour the pesto into a suitable jar and store it in the refrigerator.
The amount is enough for a 8.5 fl oz (250 ml) jar.
It can be used to flavor zucchini instead of dill or it can be spread on toast.
The sage pesto is ready.
