Craving a pesto to go with your fall vegetables? The combination of sage and hazelnut is a winner. Easy to make and big on flavor.

Use 1 cup fresh sage leaves, 1/4 cup hazelnuts, 1/2 cup grated Parmesan, 2 cloves of garlic and 1/3 cup of oil. This makes about 1-2 cups of pesto. Use the same process as you would for basil pesto.

I got inspired to make this after tasting this wonderful pasta at Lark during restaurant week.

I wanted something more healthy at home, so I made a version with butternut squash noodles and chanterelle mushrooms. The best of the season in one bowl.

It was also wonderful in these mushroom mini frittatas I like to make for a prehike breakfast.

And it would be great stirred into chicken soup for a little pizzazz.