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Walnut Sage Pesto

Updated: Feb 14, 2021

I love this different take on pesto. I have some sage bushes in my garden and I find myself overflowing with sage in the summer time. This pesto has warmer and more mellow notes than an classic basil pesto. It has this hearty earthy flavor and adds deep notes to any dish you add it to.

This recipe is designed to adapt to what ingredients you have in your garden or available to you. Feel free to play around with the ingredients to match what works for you. As long as you get the ratio of herbs, nuts, cheese, and acid right you should still have a pesto in the end.


  • 2 cups of fresh sage leaves

  • 1/4 cup of fresh parsley

  • 3 Tbsp fresh oregano

  • 1 cup of walnuts

  • 3/4 cup olive oil

  • 1/3 cup parmesan cheese

  • 1 shallot

  • 4 cloves of garlic

  • 4 Tbsp lemon juice

  • 1 Tbsp apple cider vinegar

  • 1 tsp salt

  • 1 tsp pepper

  • pinch of red pepper flakes


Easy! Place all of the ingredients in the bowl of a food processor and process until a forms a rough paste. Taste for seasoning and adjust if necessary. You may need to add more olive oil to get your desired consistency.

Scoop into a mason jar or tupperware and store in the fridge. This pesto also freezes well so you can make a double batch and store some away for later.

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