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Got a bunch of fresh sage hanging around and no idea what to do with it? This sage pesto is your answer! It’s earthy, nutty, packed with savory goodness, and a seriously tasty way to give your usual basil pesto a little competition.
Fresh sage is definitely a bold herb, but that’s what makes this sage pesto recipe so good. Toasted walnuts add a rich, nutty flavour, Parmesan brings the salty goodness, and a squeeze of fresh lemon brightens everything up. A little parsley helps mellow out the sage so you get all that lovely, woodsy flavour without it taking over. And the slightly rustic texture? Just how I like my homemade pesto!
Toss it with your favourite pasta, spoon it over some roasted butternut squash, or give these air fryer gnocchi a herby little upgrade. It’s also great spooned over grilled chicken or swirled into a creamy mushroom risotto. Basically, once you’ve got a jar of this stuff in the fridge, you’ll start finding excuses to put it on everything. And honestly, fair enough.
✳︎ Why You’ll Love This Sage Pesto
- A tasty way to use up fresh sage. Because there’s only so much sage you can throw into a recipe before wondering what to do with the rest!
- Bold flavour without the bitterness. Fresh parsley and lemon balance sage’s earthy punch, while toasted walnuts bring a rich, nutty finish.
- Your food processor does the heavy lifting. A little chopping, a few pulses, and you’ve got yourself a homemade sauce worth getting excited about.
- Way more versatile than you think. Pasta, gnocchi, roasted veggies, chicken, sandwiches. This savoury little sauce has range!
- A fun change from traditional basil pesto. Same familiar pesto goodness, but with a cozy, woodsy twist that pairs especially well with hearty, savory dishes.
Ingredient Notes
Fresh Sage
The star of the show here, bringing that unmistakable earthy, slightly peppery flavour that makes this pesto different from your usual basil version. It’s a pretty bold herb, though, so a little fresh parsley helps balance things out without stealing the spotlight. Stick with fresh sage leaves rather than dried, and keep in mind that larger, more mature leaves can have a stronger, slightly bitter flavour.
Toasted Walnuts
Walnuts and sage are a pretty darn good combo, if you ask me! The walnuts add a nice nutty flavour that works really well with the stronger taste of sage. Toasting them first makes them even better, and it only takes a few minutes. Just don’t get too carried away! You want them lightly golden and smelling good, not burnt to a crisp.
Parmesan and Lemon
Parmesan adds that salty, cheesy goodness we all know and love in pesto, while a squeeze of fresh lemon helps keep the stronger flavours of the sage and walnuts in check. Because nobody wants a pesto that tastes like they’re chewing on a mouthful of herbs! A little garlic adds some extra flavour, and olive oil helps bring everything together into a sauce that’s nice and spoonable.
Find the full ingredient list and exact measurements in the recipe card below.
Key Tips For The Best Sage Pesto
Don’t Overdo the Sage
Sage has a much stronger flavour than basil, so a little goes a long way! That’s why this recipe uses parsley, walnuts, and lemon to help balance things out. If your sage leaves are especially large or mature, keep in mind that they can have a stronger, slightly bitter taste.
Pulse Instead of Over-Blending
Don’t let that food processor go wild! You want your pesto to have a little texture to it, not turn into a completely smooth green paste. Short pulses help keep those tiny bits of walnuts and herbs intact, which makes for a much nicer pesto, if you ask me.
Add Lemon to Brighten the Flavour
Fresh lemon juice is your friend here! It helps balance out the stronger flavour of the sage and the richness of the walnuts and Parmesan. Without that little bit of acidity, the pesto can taste a bit heavy. And definitely go for fresh lemon juice if you can!
Adjust the Olive Oil Last
Nobody wants a pesto that’s so thick you can barely scoop it out of the food processor! The goal is a sauce that’s thick but still easy to spoon, whether you’re tossing it with pasta or spreading it on a sandwich. If yours seems a little too thick, a small drizzle of extra olive oil should do the trick.
How To Use Sage Pesto
Wondering what to do with all that homemade sage pesto? Oh, you’ve got options! This stuff is good for way more than just pasta, although a big bowl of pasta tossed in pesto is never a bad idea.
- Pasta or gnocchi: Toss it with your favourite pasta or spoon it over some pillowy gnocchi, just like you would with this pasta al pesto di pistacchio. A splash of pasta water helps loosen the sauce so it coats everything nicely.
- Roasted vegetables: Sage and roasted veggies are a match made in heaven, especially squash, sweet potatoes, and carrots. You could even use this sage pesto to make my crispy pesto cauliflower for a fun little twist!
- Chicken: Spoon a little over grilled or baked chicken for a quick way to jazz up an otherwise plain dinner. Nothing fancy required!
- Sandwiches: Spread it on a turkey sandwich with some cheese and fresh greens. Seriously, don’t knock it till you try it!
- Pizza: Swap your usual pizza sauce for a thin layer of sage pesto. It’s especially good with mozzarella, mushrooms, and caramelized onions.
- Soups and beans: Stir a spoonful into a bowl of white bean chili for an extra boost of herby flavour. It’s also great stirred into a bowl of beans or drizzled over a hearty bowl of soup just before serving!
Storage and Freezing Tips
- In the fridge: Store leftover sage pesto in an airtight container in the refrigerator. To help keep it from turning brown, press a piece of plastic wrap directly against the surface or add a thin layer of olive oil on top before sealing. A little browning is normal, so don’t panic if the colour changes slightly!
- In the freezer: Got more pesto than you know what to do with? Freeze it in ice cube trays for handy little portions you can grab whenever a pesto craving strikes. Once frozen, transfer the cubes to a freezer-safe bag or container to keep them protected.
- To use: Thaw frozen pesto in the fridge, then give it a good stir before using. If it seems a little thick, a drizzle of olive oil can help loosen it back up. And just like that, homemade pesto ready when you need it!
FAQ
more pesto recipes (and a little extra sage!)
Can’t get enough homemade pesto? Same here! Here are a few more pesto favourites to try, plus another tasty way to put those fresh sage leaves to good use.
- Pistachio Pesto. A nutty little twist on classic pesto.
- Pesto Rosso. Rich, savoury, and full of tomato goodness.
- Basil Pesto Without Pine Nuts. All the pesto goodness, minus the pine nuts.
- Fried Sage Leaves. Another tasty way to use fresh sage.
- Pesto Butter. Because butter and pesto belong together.
- Pesto Mayonnaise. Your sandwiches just got a little more interesting.
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Sage Pesto with Toasted Walnuts
Video
Equipment
Ingredients
- 1 cup fresh sage leaves (lightly packed)
- ½ cup fresh parsley leaves
- ¾ cup walnuts
- ½ cup grated Parmesan cheese
- 1 garlic clove
- 2 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra virgin olive oil (plus more as needed)
- pinch of red pepper flakes (optional)
Instructions
- Add the walnuts to a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them! Let cool slightly.
- Add the fresh sage, parsley, toasted walnuts, Parmesan cheese, garlic, lemon juice, salt, and black pepper to a food processor. Pulse until everything is finely chopped.
- With the food processor running on low, slowly drizzle in the olive oil until the mixture starts to come together.
- Give the pesto a taste and adjust the seasoning if needed. Add a pinch of red pepper flakes if you want a little heat. Serve with pasta, gnocchi, roasted vegetables, or whatever your pesto-loving heart desires!
Notes
Nutrition
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