A bounty of sage in our indoor garden inspired a meal using this sauce with whole wheat pasta spirals, zucchini, and pre-soaked and cooked white beans. While the pasta was boiling, I cooked the zucchini in a pan with a little olive oil and added the white beans, pasta and sauce. You can also add some Parmesan Replacer on top if you have some around.
1/2 cup hemp seeds
1 cups fresh sage leaves, firmly packed
1/2 cup Italian parsley
1/4 cup garlic (about one small head)
1 teaspoon salt
Juice of one lemon
1 tablespoon nutritional yeast
1/2 cup olive oil
Process all ingredients except olive oil in food processor until smooth. Slowly drizzle in olive oil while processor is running. Process until creamy. The sauce will be a pastel green color. Add to pasta or application of your choice. This sauce tastes pretty good straight from the finger, too.