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Arbor Gate's Picks
of the Month

Ne’we Ya’ar Sage Pesto

December 9, 2016 Back to Picks >
  • � cup Olive Oil
  • 2 cloves Garlic
  • 2 cups Ne�we Ya�ar Sage, packed
  • � cup Parsley, packed
  • � cup Pecans, toasted
  • � cup Parmesan cheese, grated
  • Salt and Pepper to taste

Process all ingredients in food processor until done.

Herbed Pate with Ne�we Ya�ar Sage

  • 1 cup onion, chopped
  • 6 cups chicken, cooked
  • 1 cup butter
  • 1/2 to 1 cup heavy cream
  • 1/3 cup Dijon mustard
  • 1/3 to 1/2cup fresh Ne�we Ya�ar Sage
  • 1 tsp Tabasco sauce
  • Salt and pepper to taste
  • 2 to 3 tbsp Fresh Lemon Juice
  • 1 cup pistachios, shelled and roasted
  • Blanched vegetables: red pepper, green onions, spinach, squash, carrots, green beans or pitted olives
  1. Combine onion, chicken, butter and 1/2 cup heavy cream in food processor and cream until smooth. Check consistency and add cream if necessary ( Don�t make too soft)
  2. Add mustard, herbs, and lemon juice to mixture. Adjust seasoning with salt and pepper. Fold in the pistachios.
  3. To add vegetables, layer loaf pan lined with plastic wrap, alternating meat and vegetables, or place the vegetables as an outside layer with the meat within the vegetable wrap.
  4. Wrap tightly with more plastic wrap and place another loaf pan filled with beans or rice to help compact the pate.
  5. Refrigerate overnight until completely firm. Remove and serve cold or at cool room temperature as pate softens in warm temperatures.