Sage Pesto

With an abundance of sage growing in my garden this year, I needed to figure out a way to use it. Since I was making pesto with my basil, I thought I'd try it with sage. It was delicious, and would be perfect to top a pork loin. Again, pesto also freezes well (you can put it in ice cube trays to portion it out).

1 head garlic
3 cups fresh sage leaves
1/2 cup extra virgin olive oil, plus some for drizzling
3-5 sprigs fresh Italian (flat-leaf) parsley
1/4 cup slivered almonds
2 tsp lemon juice
salt (to taste)
black pepper (to taste)

Preheat the oven to 375. Cut the top off the garlic head and place on foil; drizzle with olive oil, salt, and pepper. Close up the foil, leaving a bit of room for air, and place in oven for 45-50 minutes. (Once it's done, the cloves will squeeze right out of the papery outer layer.)

Put the sage, garlic, parsley, almonds, salt, pepper, and lemon juice in a food processor. Start the food processor and stream in the olive oil. Blend until smooth.