Botanica
Introduction We've never cooked abundantly with sage; let alone felt inspired to use whole bunches of it; until our chef de cuisine; Zarah Khan; developed this
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Ingredients
- 200 grams extra-virgin olive oil, plus more for blending
- 64 grams garlic, thinly sliced
- 240 grams raw pistachios
- 200 grams preserved Meyer lemons, finely chopped
- 80 grams parsley leaves
- 10 grams aleppo pepper
- 10 grams salt
- 110 grams fresh sage leave
- 1 heaping cup cooked heirloom bea
- Fresh lemon
- Sea salt
- 1 thick slice of crusty bread
- Olive oil
- Manchego cheese
- sage leaves
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