Sage Pesto

This makes an excellent veggie dip, or toss with cubed turkey and green onions for a salad. It's delicious with salmon too.

1/2 cup high-quality olive oil*
1/4 cup garlic, chopped
1/2 cup FRESH sage, firmly packed
1/2 cup FRESH parsley
1 cup pine nuts
1 teaspoon salt
juice of 1 lemon

Toast pine nuts on a cookie sheet in 350-degree preheated oven for about 5 minutes, be careful not to burn the nuts. (If they turn brown at all, they are burned.) Pick sage leaves and parsley from stem. Combine all ingredients in a food processor until a pasty, pesto-like consistency is achieved.

* When selecting an olive oil, buy only an extra-virgin oil packed in a non-clear glass bottle. Good olive oil should have a nice flavor and olive aroma, taste it as you would wine, it should not taste metallic nor coat the tongue.

From: Stacie and Ben's favorite Paleo Recipes [archive.org]