I adore sage. Sage is a plant that tolerates a lot of neglect and I can eat it too. My favourite recipe is sage pesto. Easy. You can pimp it up with pine nuts but sage stands well on its own. It's an intense flavour and a little goes a long way.
Bunch of sage leaves, about 10 - 15 big leaves
1- 3 cloves of garlic (Are you kissing anyone later? That will help you decide the amount)
1 cup/250 mL extra virgin olive oil
Two 1 oz/ 30 gr chunks of Parmesan cheese
Freshly ground pepper
Wash sage leaves; toss in blender. Peel garlic; toss in blender. Cut two hunks of Parmesan; eat one. Toss the other chunk of Parmesan in the blender. Put 1/2 cup of olive oil in the blender and turn it on. Drizzle more olive oil into the blender to make a paste. It will be slightly chunky looking. Add more olive oil (if needed) to make the consistency you want. Taste. Add salt, pepper or more Parmesan to adjust seasonings. You can always tone down the intensity with more olive oil.
Serve with freshly grated Parmesan.
This pesto does not freeze well. I know, I tried. My family thought it was a mystery sauce out of the freezer.