Recipe by Peggy Trowbridge Flippone found on home cooking.about.com
1/2 cup chopped Pecans or Walnuts
2 cups mixed Sage Leaves and Flowers
1/2 cup Walnut or Sunflower Oil
1 clove Garlic, peeled and coarsely chopped
Green Tops from 1 Spring Onion, coarsely chopped
1/2 tsp Salt
1/2 tsp freshly ground Black Pepper
Toast pecans or walnuts in a hot skillet until fragrant. Let cool. Place nuts, sage and sage flowers, oil, garlic, green onion tops, salt and pepper into a food processor and pulse into a coarse paste. Use as a condiment or rub on roasted pork or chicken.