When you were a kid, did you ever dream of one day waking up in someone else’s life? To jump out of bed in a brand new room, fully inhabited and carefully curated by someone with an impeccable sense of style? To open the drawers and find all new clothes, exactly your size, but nicer than you’ve ever had before? That’s what it felt like beginning the latest chapter in my new home. Such an immaculate, well-maintained space could only have fallen into my custody by some magical event, like something only my childlike imagination could rationalize.

Inhabiting that dream is a wild endeavor. Instead of waking up right when it starts getting good, you just keep going, discovering more, increasingly incredible things. Every minute detail is yours for savoring, and in the case of the yard especially, that will be an endless odyssey. Clearly, the previous owners had green thumbs, sowing seeds for plants and vegetables up and down the perimeter, into raised beds, across the front walk; everywhere the eye can see.

Gardening has become a full-contact sport. Beating back the weeds, growing tenaciously with thorns and burs outstretched with the threat of violence thick in the air, wasn’t part of the dream I fancied, but honestly, have also come to relish. Ripping out the invasive roots is incredibly satisfying, piling the gnarled roots for composting in a heap that gleams like a trophy in the sun. The real treasure is found when the battle is won, slowly unveiling a panoply of new plants for the taking.

Tomatoes, peas, mint, rosemary, sage- Oh, the sage! Suddenly I’ve inherited a large family of plant babies, but the sage, especially, demands attention. For a pungent herb that goes a long way, I certainly have a ton of it now. The soft, feathery leaves outstretch and tumble outside of their wooden containers, tumbling into the loamy soil below. They push and shove their siblings in an old fashioned show of rivalry, fighting for attention when they already have it. So in this dream world that’s become my life, I’m the steward of an outrageously large patch of fresh sage. No one prepared me for such an outlandish outcome.

Fresh Sage Tasting Notes

Fresh sage has a strong, earthy flavor that reminds me of Thanksgiving. That’s pretty much the only time I think of it, infusing that herbal aroma into stuffing, gravy, and meatless roasts. Sage is most at home in Mediterranean, American, and British cuisine, adding a subtly peppery, piney, citrus-y flavor that’s unlike any other. This combination makes it an especially compelling addition to dishes with dark leafy greens, mushrooms, lemon, garlic, browned butter, and toasted nuts.

Ideas For Cooking With Sage

If you have a more reasonable amount of fresh sage, perhaps leftover from another dish, here are a few quick, simple ideas for using it up:

• Compound butter: Cream softened vegan butter with chopped sage, garlic, and/or lemon zest. Roll the mixture into a log with plastic wrap, chill until firm, and slice for a flavorful addition to any dish.
• Stuffing: Add chopped sage to your favorite stuffing recipe, be it cornbread, wild rice, sourdough, and beyond.
• Soups and stews: Sage is a great addition to hearty soups and stews, especially bean soups, lentil soups, and potato leek soup.
• Creamy grain dishes: Sage pairs well with the richness of plant-based cream or coconut milk. Try adding it to pasta dishes with cream sauce, risotto, or polenta.
• Roasted vegetables: Toss chopped sage with butternut squash, Brussels sprouts, or other autumn or winter vegetables before roasting.
• Fried sage leaves: Fry whole sage leaves in olive oil until crisp. These make a delicious, fragrant garnish for pasta dishes, soups, or roasted vegetables.

Quick Tip For Substituting Fresh Sage

Fresh sage has a stronger flavor than dried, so you’ll generally use less of it. A good rule of thumb is to start with 1 tablespoon of chopped fresh sage for every 1 teaspoon of dried sage called for in a recipe. Bear in mind that sage can become bitter and overpowering if cooked for too long. Incorporate it into your dishes towards the end of cooking to preserve the best elements of its flavor.

Taming A Ton Of Fresh Sage

If you, like me, have an insane wealth of fresh sage, it’s a different story. You really can’t just hammer it into a single dish; it’s already so strong, it would make your meal inedible. That said, pesto is my go-to move, especially when you can diffuse the sage with an equal measure of parsley. While the vibrant green paste is still incredibly powerful, you can safely freeze your pesto for future enjoyment, rather than letting the leaves wither outside in the brutal summer sun.

Of course, that’s not the end of the story. What can you do with sage pesto? I’m so glad you asked! Naturally, anywhere you’d use basil pesto, you can use sage pesto instead. That includes:

• Pasta: Toss cooked pasta with sage pesto and you can serve it either hot or cold. When chilled, this is a great picnic side dish or guest at a potluck.
• Pizza: Spread a thin layer of sage pesto over pizza dough instead of red sauce before adding your favorite toppings.
• Toast: Toast your favorite sliced bread and spread with sage pesto for a delightful appetizer or snack. Obviously, sliced avocado would be an excellent addition, as would roasted tomatoes or pico de gallo.

• Sandwiches and wraps: Add a spread of sage pesto to elevate your sandwiches and wraps. It pairs particularly well with roasted vegetables.
• Eggless scrambles or omelets: Fold sage pesto into the scramble right at the last minute, or spread it on the inside of an omelet just before serving. Alternately, dollop or drizzle on top for immediate flavor impact.
• Soup topping: Stir a spoonful of sage pesto into bowls of tomato soup, minestrone, or creamy potato leek soup for an extra layer of savory goodness.
• Marinade: Toss tofu, tempeh, seitan, or your favorite meatless protein with sage pesto and let marinate for at least 30 minutes before cooking. The pesto adds both flavor and moisture to the protein.
• Dip: Thin out sage pesto with hummus, plant-based sour cream, or yogurt for a excellent accompaniment to crackers and crudites.

While I’m still waiting to wake up from this dream, I sure hope that day never comes. I’ve grown quite fond of this new life, including all the sage it brings.

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Yield: Makes About 2 Cups

Sage Pesto

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Harness the boldly piney, citrus-y flavor of fresh sage to make a earthier twist on classic pesto. It's so effortless to make and incredibly versatile, it could beat out basil as your new favorite!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 Cup Fresh Sage
• 1 Cup Fresh Parsley
• 1/3 Cup Toasted Pine Nuts
• 1/4 Cup Nutritional Yeast
• 1/4 Cup Lemon Juice
• 2 Cloves Garlic, Minced
• 3/4 Teaspoon Salt
• 1/2 Teaspoon Ground Black Pepper
• 1 Cup Olive Oil

Instructions

1. Place everything except the oil in your blender or food processor. Pulse to break down the greens, then start slowly streaming in the oil while running the motor. Continue until the mixture is emulsified and pureed, but not completely smooth.
2. Enjoy right away, or transfer to an airtight container. Store in the fridge for up to two weeks or freezer for three months.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  NOW Foods, Real Food, Organic, Raw Pine Nuts, 8 oz (227 g)

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 148Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 104mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.