Often used to season pork and poultry, Sage is a slightly peppery herb that is more versatile than many realize. Fry the leaves in olive oil, chop and add to squash soup to add a totally new depth to the dish. Combine chopped sage with shallot and pork sausage as a tasty addition to your Thanksgiving stuffing recipe. One of my favorite dishes is chopped sage, butter and chopped toasted pecans tossed with linguine. Below is a sage pesto recipe I came up with a few years back. Note this freezes well!

Sage Pesto

1 bunch of sage leaves, stems removed, washed and patted dry
3/4 to 1 cup pecans ( I like salted pecans for this)
1/4 to 1/3 cup chopped fresh garlic
1/3 cup olive oil
2 cups grated parmesan cheese

Note: measurements depend on size of said Sage bunch. Parmesan cheese is optional, as this can easily be made vegan.

Grind items together in a mini-prep/ food processor. Freeze in an ice-cube tray or other small containers.