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Homemade Sage Pesto with Walnuts & Parmesan Recipe

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This homemade sage pesto with walnuts and Parmesan is a vibrant and flavorful sauce perfect for elevating pasta, roasted vegetables, or grilled meats. Made with fresh sage, toasted walnuts, garlic, lemon zest, and rich Parmigiano Reggiano, this pesto combines a unique herbal twist with creamy texture and bright citrus notes. It’s easy to prepare in a food processor and offers a delicious alternative to traditional basil pesto.

Ingredients

Pesto 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)
  • 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

  1. Pulse the base ingredients: Place 2 cups of fresh sage leaves, ⅓ cup toasted walnuts, 2 cloves of peeled garlic, 2 teaspoons of lemon zest, and 1 tablespoon of fresh lemon juice in a food processor fitted with a blade attachment. Secure the lid and pulse the mixture until finely chopped and well combined.
  2. Drizzle in olive oil: With the food processor running on low speed, slowly drizzle in ½ cup of extra virgin olive oil. Continue adding more oil up to ¾ cup as needed until the sauce has a liquid, smooth consistency with excess oil visible. This helps ensure the pesto remains saucy enough and balances when the cheese is added later.
  3. Incorporate Parmesan cheese: Transfer the pesto mixture to a bowl. Stir in ½ cup of grated Parmigiano Reggiano cheese until fully combined. Taste the pesto and adjust seasoning, adding more kosher salt if desired to enhance the flavors.

Notes

  • To toast walnuts, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes until fragrant and slightly golden.
  • Use freshly grated Parmigiano Reggiano or Pecorino Romano for the best flavor and texture.
  • This pesto can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
  • If you prefer a thinner pesto, increase olive oil slightly when blending.
  • Perfect served with pasta, as a spread on toasted bread, or as a topping for grilled vegetables or meats.

Find it online: https://yumntasty.com/homemade-sage-pesto-with-walnuts-and-parmesan-recipe-2/