Pesto: 2 Cups Fresh Sage 1 1/2 Cup Toasted Walnuts 1 Cup Asiago Cheese 3/4 Cup Toasted Walnut Oil or to taste 1 – 2 Cloves Garlic 2 Tablespoons Fresh Lemon Juice 1/2 Teaspoons Sea Salt or to taste Instructions: Toast the walnuts. While the walnuts are toasting, shred the cheese and pick the leaves off the sage stems then measure and add them to a food processor or blender along with the cheese, oil, garlic, lemon juice and salt. When the walnuts are completely cool add and puree until desired texture Mashed Potatoes: 1/2 Recipe Sage and Toasted Walnut Pesto 2 Pounds Yucon Gold Potatoes – cut in small cubes 1 1/2 Cups rice Milk 4 Tableblesoons vegan Butter 1 Teaspoon Sea Salt or to taste 1/2 Teaspoon Black Pepper Instructions: Start by cutting the potatoes into cubes, place potatoes in a large saucepan and cover with filtered water. Bring to a boil and cook for about 20-25 minutes or until very tender. Use a timer and check at 15 minutes While the potatoes are cooking, make the pesto. When the potatoes are ready, drain in a colander. In a bowl, add the potatoes and butter then mash well. When the butter is all the way melted add the pesto, milk, salt and pepper; beat until fluffy.