Sage Pesto with Toasted Walnuts

Homemade sage pesto in a glass jar with a spoon, surrounded by fresh lemon, rigatoni pasta, and a cream kitchen towel.

Sage Pesto with Toasted Walnuts

This sage pesto is earthy, nutty, and full of fresh flavour! Made with toasted walnuts, Parmesan, and lemon, it's a fun twist on classic basil pesto.

Prep Time 10

Cook Time 5

Total Time 15

Servings Cups

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.

Stop processing while the pesto still has a slightly rustic texture. If it's too thick, add a little more olive oil until it's nice and spoonable.

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

Fresh herbs only! Use fresh sage and parsley, not dried. Remove any tough stems before measuring.

Watch those walnuts. Toast just until fragrant and lightly golden. They can go from perfectly toasted to burnt pretty darn fast!

Don't over-blend. A little texture is a good thing! Stop processing before the pesto turns into a completely smooth paste.

Adjust the thickness. Add extra olive oil a little at a time if needed. You want the pesto thick enough to spread but loose enough to spoon.

Keep it fresh. Store in an airtight container in the fridge, with plastic wrap pressed against the surface to help prevent browning. Use within 3 to 4 days.

Freeze for later. Portion into ice cube trays, freeze, then transfer to a freezer-safe container. Thaw in the fridge before using.

Nutrition