Homemade Sage Pesto with Walnuts & Parmesan Recipe
This homemade sage pesto is a flavorful twist on the classic basil pesto, featuring fresh sage leaves, toasted walnuts, and sharp Parmesan cheese. Ready in just 10 minutes, it’s perfect for drizzling over pasta, spreading on sandwiches, or adding a vibrant touch to grilled meats and vegetables. The use of walnuts adds a rich, nutty depth, while fresh lemon zest and juice brighten the sauce for a balanced, delicious condiment.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Herbs and Nuts
- 2 cups fresh sage leaves, stems removed
- ⅓ cup walnuts, toasted
Other Ingredients
- 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
- Pulse Ingredients: Place the fresh sage leaves, toasted walnuts, peeled garlic cloves, lemon zest, and lemon juice into a food processor fitted with the blade attachment. Secure the lid and pulse the mixture until all the ingredients are very finely chopped, forming a coarse paste.
- Drizzle Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil. Begin with ½ cup and add more towards ¾ cup as needed. The goal is to create a sauce that is liquidy with some excess oil, which will be balanced by the thickening effect of the cheese added later.
- Incorporate Parmesan: Transfer the pesto into a bowl and stir in the grated Parmesan cheese thoroughly. Taste the pesto, then adjust the salt or lemon juice if necessary to balance the flavors perfectly.
Notes
- Toast the walnuts prior to blending to enhance their flavor and add a subtle crunch.
- The amount of olive oil can be adjusted based on your desired pesto consistency.
- Store leftover pesto in an airtight container, with a thin layer of olive oil on top to prevent discoloration, in the refrigerator for up to one week.
- Freeze pesto in small portions for longer storage to maintain freshness.
- To make a dairy-free version, omit the Parmesan and consider adding nutritional yeast for a cheesy flavor.
