My Favorite Fall Pesto for Sandwiches, Pasta, & More!
Sage pesto is a unique take on the classic basil version, offering a bold, earthy flavor with nutty undertones. It’s versatile enough to elevate pasta, spread on crostini or sandwiches, or even dollop over roasted vegetables and grilled meats.
Why this recipe works
- Unlike traditional basil pesto, this version showcases sage—a herb often relegated to holiday roasts—proving it can be a star ingredient in its own right.
- Using walnuts instead of more expensive pine nuts makes this recipe budget-friendly while still delivering a creamy, luxurious texture.
- Sage pesto isn’t limited to pasta. Its bold flavor pairs wonderfully with grilled meats, hearty vegetables, or even as a dip or spread, making it a multi-purpose sauce you’ll use again and again!
This recipe allows for easy adjustments and can be frozen for months, so you can enjoy its vibrant flavor long after sage season ends.
For more easy pesto recipes, try my arugula pesto, wild ramp pesto, or pistachio pesto next!
What You’ll Need
- Fresh sage leaves — you absolutely must use fresh sage for pesto, but if you don’t quite have 2 cups of leaves you can substitute part of that with arugula, basil, or even spinach.
- Toasted walnuts, though other nuts will work as well.
- Garlic for a sharp bite!
- Lemon zest and juice used to lighten the overall taste of the pesto.
- Extra virgin olive oil which gives it a spreadable texture and balances out the flavors.
- Grated Parmesan cheese, which gets stirred in at the end and adds a nutty, cheesy flavor!
- Kosher salt and pepper, to taste
Ingredient Substitutions
- Walnuts: Swap with almonds, pine nuts, or pecans.
- Parmesan cheese: Pecorino Romano is fantastic and gives a sharper, saltier flavor.
- Garlic: Reduce or omit for a milder pesto.
Directions
Full quantities and instructions can be found in the recipe card below.
- Pulse the Ingredients: In a food processor fitted with a blade attachment, combine sage leaves, toasted walnuts, garlic, lemon zest, and lemon juice. Pulse until the mixture is finely chopped and cohesive.
- Drizzle in Olive Oil: With the motor running, slowly drizzle in ½ cup of olive oil, increasing to ¾ cup as needed. Aim for a slightly liquidy consistency, as the cheese will thicken the sauce.
- Incorporate Parmesan Cheese: Transfer the mixture to a bowl and stir in the Parmesan cheese. Taste and adjust seasoning with salt, pepper, or more lemon juice as desired.
To make pesto without a food processor: Use a mortar and pestle for a more rustic texture or finely chop everything by hand and mix with olive oil.
Ari’s Best Tips!
- Blanch the sage for milder flavor: If you find fresh sage too strong, blanch the leaves in boiling water for 10 seconds, then shock them in ice water before using.
- Control the texture: For a smoother pesto, process the mixture longer. If you prefer it chunkier, pulse less frequently.
- Use high-quality olive oil: A good extra virgin olive oil enhances the flavor, so opt for one you enjoy tasting on its own.
- Toasting walnuts enhances their nutty flavor, but you can skip it if you’re short on time.
Make-Ahead and Store
- Make-ahead: Prepare the pesto up to 3 days in advance. Store in an airtight container in the refrigerator.
- Leftovers and storage: Refrigerate leftovers in a jar or container with a thin layer of olive oil on top to prevent oxidation. It will keep for up to 5 days.
Sage pesto freezes beautifully. Divide it into small portions in an ice cube tray, freeze until solid, then transfer to a freezer-safe bag. Thaw in the refrigerator overnight or at room temperature before using.
Serving Suggestions
The possibilities for using this easy pesto are endless!
- Toss with any pasta recipe you want. It’s shown here with my radicchio pasta with walnuts, a fantastic option for cooler months.
- Spread onto sandwiches, wraps, or crostini. It would be fantastic as the base for these butternut squash crostini or roasted grape crostini!
- Use as a topping for grilled meats, fish, or roasted vegetables. I love topping oven-baked salmon with pesto!
- Swirl into soups (like with soupe au pistou) or dollop over baked potatoes.
Fresh sage can be slightly bitter, but the lemon juice and zest, along with Parmesan and walnuts, balance the bitterness beautifully. Its earthy, nutty flavor and creamy texture will have you reaching for it time and time again!
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Homemade Sage Pesto with Walnuts & Parmesan
Ingredients
- 2 cups fresh sage leaves, stems removed
- ⅓ cup walnuts, toasted
- 2 cloves garlic, peeled
- 2 tsp fresh lemon zest, about ½ medium lemon, plus 1 Tbsp fresh lemon juice
- ½ – ¾ cup extra virgin olive oil
- ½ cup grated Parmigiano Reggiano or Pecorino Romano cheese
- ½ tsp kosher salt, or to taste
Instructions
- Finely pulse the ingredients. Place 2 cups sage leaves, ⅓ cup toasted walnuts, 2 cloves of garlic, 2 tsp lemon zest, and 1 Tbsp lemon juice in a food processor fitted with blade attachment. Secure the lid, then pulse until very finely chopped.
- Drizzle in olive oil. With the motor running, slowly drizzle in the extra virgin olive oil, beginning with ½ cup and increasing to ¾ cup as needed. You want the sauce to be liquidy with excess oil, as the cheese will help thicken the pesto.
- Stir in the Parmesan. Transfer the sauce to a bowl, then stir in ½ cup grated Parmesan cheese. Taste and adjust seasoning as needed.
Notes
- Make-ahead: Prepare the pesto up to 3 days in advance. Store in an airtight container in the refrigerator.
- Leftovers and storage: Refrigerate leftovers in a jar or container with a thin layer of olive oil on top to prevent oxidation. It will keep for up to 5 days.
- To freeze: Divide it into small portions in an ice cube tray, freeze until solid, then transfer to a freezer-safe bag. Thaw in the refrigerator overnight or at room temperature before using
Nutrition
Photography by Jo Harding.
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