Homemade Sage Pesto with Walnuts & Parmesan
Sage pesto is a deliciously unexpected twist on a classic favorite, bursting with earthy, nutty, and citrusy flavors. Whether you’re tossing it with pasta, spreading it on sandwiches, or drizzling it over roasted vegetables, this herbaceous sauce is guaranteed to elevate your cooking with minimal effort.
Servings: 8 servings
Calories: 184kcal
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
Calories: 184kcal | Carbohydrates: 2g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 5mg | Sodium: 255mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
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