We used our Sage & Basil Butter on this beef cut. The taste is amazing. We hope you enjoy it.

Every year, I used to eyeball the ingredients to make this butter, but I ended up with this recipe now. Maybe the authentic kind doesn't use lemon juice or butter, but I use them anyway because my family likes it.I make this butter in bulk whenever I harvest the basil in my home garden. I usually freeze it in an airtight container. I use this for cooking for a whole year until when I'm able to harvest my basil again. Recipe by chima@

My family loves the taste of sage. this handy & quick butter goes on anything from pasta, fish, rice, ravioli, the possibilities are unlimited!

This is one of the easiest pasta recipes I know. It is flavorful, delicious and pairs well with almost anything. You can use it as a side dish or eat it as is.

My youngest 3 granddaughters clean their plates. I told their mom, who is my youngest daughter, she said yeah ok. Today she came home and said I don't know what you did to that rice, but make it that way from now on!! And you know how much I don't like rice, she said she ate it all.

My kids will eat just about anything if you put cheese or pesto on it. This is a simple, but totally delicious sauce, dip or topping for meat.

This is one of my new favorite recipes! I love bread and I looooove Sage. You can absolutely use another herb or herbs. Chives or Rosemary and Thyme works great too. If you don't have fresh herbs dry are fine as well!

We received a ton of basil, so I thought I'd turn it into a pasta sauce.This will keep for about a month (it may keep even longer) so it's handy to make a batch of it when you have lots of fresh basil. Recipe by umemodoki

The brown butter is worth the extra time and changes everything for these biscuits. You can also really taste the sage. Cutting and stacking the dough akin to puff pastry and adding a good bit of baking powder really gives them lift and lots of flaky layers! Enjoy.

A simple herb sauce from Provence, France. It's similar to pesto but no nuts or cheese, so great for people who have nut or lactose allergies, or for when you just want something easy without having to worry about buying pine nuts and cheese.This is often used to garnish vegetable soups, and it makes an amazing dip for bread, meats, etc. or for garnishing pastas and grilled/steamed veggies.*note you can use a mortar and pestle if you don't have a food processor.Makes about 1/2 cup. Keep for 7-10 days in the fridge.

Still got lots of sweet basil growing in the garden, so I'm making a batch of this Basil Walnut Pesto for all kinds of applications. Goes without saying on pasta, but it's also delicious whipped into butter and cream cheese, mixed with hummus or mayo, as a pizza spread, and also as a base for delicious salad dressing.You can use other nuts (pine nuts, obviously), but almonds, cashews, and pecans are also delicious.

This is a recipe you can personalize by adding your favorite herbs and spices to.