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    Home » Recipes » Italian Recipes

    Sage Pesto

    Published: Dec 23, 2021 · Modified: Sep 8, 2022 · by Debra with Leave a Comment · 788 words. About 4 minutes to read this article. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    If you're looking for different pesto recipes, this sage pesto is a nice alternative to the traditional basil during the fall and winter months.

    Sage pesto in a wooden bowl surrounded by walnuts, fresh sage leaves, a napkin, and a wooden spoon.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Sage is one of my favorite herbs and I'm always looking for more ways to use it. And in the winter I miss fresh pesto. So let's put those two ideas together and make a sage pesto that you're going to want to put on pasta—and everything else, too!

    This is a great way to use up leftover sage from holiday recipes, or just make it because it's a wonderful way to enjoy a different kind of pesto when basil is not in season.

    I adapted this from Elizabeth Minchilli's book, The Italian Table, which is full of authentic seasonal recipes from all over Italy.

    Jump to:
    • Ingredients
    • Instructions
    • FAQ
    • Serving Suggestions
    • Related Recipes
    • Recipe
    Fresh sage, walnuts, garlic bulbs, and small bowls of parmesan cheese, olive oil, and salt.

    Ingredients

    • Fresh sage: Choose sage that is a beautiful green color. If any of the leaves are brown at the edges, just trim that off and use the good part.
    • Olive oil: A bright, fruity olive oil works well with the strong flavor of the sage
    • Parmesan cheese: Please use the real parmigiano reggiano and grate it yourself for the best flavor and texture.
    • Chopped walnuts: I'm changing up the vibe here and using walnuts to complement the wintery flavor of the sage.
    • Garlic and kosher salt: We'll grate the garlic so it permeates the pesto and so you don't get big chunks of garlic in a bite.

    Instructions

    A microplane grater with a clove of garlic sits atop a food processor filled with fresh sage leaves and walnuts.

    Add the sage leaves and walnuts to a food processor. Use a microplane grater to grate the garlic and add to the sage and nuts.

    A food processor with chopped sage and walnuts.

    Pulse until the leaves are roughly chopped, then with the motor running, pour in the olive oil and process until smooth.

    A spatula in a glass bowl filled with sage pesto and parmesan cheese.

    Transfer to a mixing bowl and add the cheese and salt. Stir to combine and check the consistency. If it's too thick and pasty, add some more olive oil.

    Use immediately, or transfer to an airtight container, cover with a layer of olive oil and store in the fridge.

    FAQ

    What kind of cheese can be substituted for parmesan in sage pesto?

    You could easilyy use grana padano, or pecorino romano which is made with goat's milk.

    What kinds of nuts can be used in sage pesto?

    Walnuts, almonds or the classic pine nuts are all good choices.

    What different types of pesto are there?

    Aside from the classic basil pesto, you could try making sun dried tomato pesto. There are even pestos made with citrus or one made with lard that comes from Modena!

    How long can you store sage pesto?

    I find that sage tends to last a long time. So typically, you could put pesto in an airtight container in the fridge, cover with a thin layer of olive oil, and keep for about a week. But the sage might last even longer than that.

    Serving Suggestions

    • Make pesto pasta, but swap the traditional pesto for this sage version.
    • Serve with roast chicken or drizzle over crispy roasted potatoes.

    Use it on pasta, of course, but also serve along side roasted vegetables or with roast meats like pork and lamb.

    Related Recipes

    • Basil Pesto is the classic.
    • Still craving more sage? Try this Winter Squash Gratin.

    Recipe

    Sage pesto in a wooden bowl surrounded by walnuts, fresh sage leaves, a napkin, and a wooden spoon.

    Sage Pesto

    If you're looking for different pesto recipes, this sage pesto is a nice alternative to the traditional basil during the fall and winter months.
    4.67 from 6 votes
    Print Pin Rate
    Course: Sauces
    Cuisine: Italian
    Diet: Gluten Free
    Keyword: different pesto recipes
    Prep Time: 10 minutes minutes
    Cook Time: 0 minutes minutes
    0 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6 servings
    Calories: 310kcal

    Equipment

    • mixing bowls
    • silicone spatula
    • microplane grater
    • food processor

    Ingredients

    • 2 cups sage leaves
    • ½ cup chopped walnuts
    • 2 cloves garlic
    • ¾ cup olive oil see note
    • pinch kosher salt
    US Customary - Metric
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    Instructions

    • Add the sage leaves and walnuts to a food processor. Use a microplane grater to grate the garlic and add to the sage and nuts.
    • Pulse until the leaves are roughly chopped, then with the motor running, pour in the olive oil and process until smooth.
    • Transfer to a mixing bowl and add the cheese and salt. Stir to combine and check the consistency. If it's too pasty, add some more olive oil.

    Notes

    • You may need a little more or a little less olive oil. Keep an eye on it as you add it. You can always add more if you need to after the cheese is mixed in.
    • Store in an airtight container, covered with a layer of olive oil to prevent discoloration. It will keep for a week or more. 
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 310kcal | Carbohydrates: 2g | Protein: 2g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Sodium: 1mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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