My wonderful husband Paul and I just got back from vacation.
While we were gone we asked friends to tend to the garden. Well, they watered for us, but allowed the herb garden to run wild. So, in an effort to thin the jungle that was now my herb garden, I decided to make a pesto. A quick and easy way to use a ton of the purple sage and basil that was now growing in an overwhelming amount.
I picked an ample amount of purple sage and about half of the amount of lettuce leaf basil.
In a small food processor I combined the sage, basil, roasted salted sunflower seeds, salt, pepper, and olive oil.
Pulse until you get your desired texture. I was after a rough texture, in order to add crunch and texture later when I use it.
I had some chicken thighs ready for dinner and rubbed and covered them in this sage pesto and let them sit for 3 hours before I cooked them.
For dinner I pan-cooked the chicken thighs and served them with pan-fried polenta, lightly caramelized onions, and a blend of four different cheeses.
The pesto would be great with pasta, on crostinis, or even with something like steak.