Wild Gourd Farm

Organic Gardening in St. Louis City

Frugal Friday: Sage Flower Pesto

Way back in our flowers post we talked about all the benefits and uses of flowers in our garden, and I mentioned sage flower pesto. I finally got a chance to try it out. The verdict- delicious! Served over pasta and garnished with goat cheese and cilantro sprigs, alongside local, organic asparagus (not ours), it was the perfect spring meal.

I looked to this recipe as a guide. Here’s what I used:

  • 1  1/2 cup fresh sage flowers
  • a handful of cilantro flowers
  • 1/4 cup walnuts (or pine nuts)
  • 1/3 cup olive oil, give or take depending on consistency
  • 1-2 garlic cloves
  • 1/2 small white or yellow onion
  • salt, pepper, fresh lemon juice
  1. Toast nuts. You can do this in the oven (5-7 minutes at 400° F), but I find it quicker and more efficient to sauté them in a pan with a little oil. You can sauté the garlic, too, if you don’t like it too strong.
  2. Place sage flowers, cilantro flowers, nuts, garlic, and onion in a blender or food processor, and process until a smooth paste is formed.
  3. Add olive oil a little at a time and process until desired consistency is attained. Add salt and pepper to taste. If it’s pretty bitter like ours was, you can squeeze in some fresh lemon juice.
  4. Stir into cooked pasta or use as you like. Any leftover pesto can be frozen in small containers or ice cube trays for future use!

Nothing better than getting a tasty meal out of something growing in the garden that is often overlooked when it comes to harvesting!

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2 responses to “Frugal Friday: Sage Flower Pesto

  1. frugalfeeding May 18, 2012 at 3:33 pm

    Yay for frugality :D. Love it. such a great idea!

  2. Seasonsgirl May 18, 2012 at 8:46 pm

    Sage flowers interesting… sound like a good try.

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