Sage Pesto
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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