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.