New frontier : Pineapple sage....

Not quite the regular variety of fuzzy pale mild sage you're used to. This has pizzazz and lots of personality.
Throw the more tender leaves right into your salad for a fruity twist.

When you rub a leaf between your fingers the aroma is so fragrant and unexpected. just as the name suggests...pineapple...

Last night for super I made a simple vinaigrette for a pork tenderloin with it an today I made an all purpose chimichurri style pesto.
Put it in a vinaigrette, on a baked potato, as a condiment on roast beef, grilled fish.
It's a nice herbaceous, citrus & fruity addition to any meal.



Pineapple Sage chimichurri

2 cups pineapple sage
2 cloves garlic
1/2 cup Fresh basil
Half tsp grainy Mustard
Olive oil
1 or 2 tsp Lime juice
1 or 2 tsp Honey

Put ingredients (minus honey, lime juice) in blender/food processor. Whiz together. Add lime & honey to taste.
Should be a chunkier consistency than a pesto.