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sage pesto with walnuts in a jar.
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Sage Pesto

This sage pesto with walnuts and Parmesan is easy to make and full of flavor. Great with pasta, sandwiches, roasted vegetables, or as a spread.
Prep Time15 minutes
Cook Time5 minutes
Course: Dips, Sauces and Dressings
Cuisine: Italian
Servings: 6 jars a 4 oz/ 120 ml
Calories: 313kcal
Author: Adina

Equipment

  • Pan or skillet
  • Food processor
  • Small jars Note 1

Ingredients

  • 2.5 oz sage Notes 2, 3
  • 1 oz parsley
  • 2.5 oz walnuts Note 4
  • 3.5 oz Parmesan cut into cubes, Note 5
  • ½ cup olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • ¾ teaspoon fine sea salt or to taste
  • ¼ teaspoon ground black pepper
US - EU

Instructions

  • Toast the walnuts in a dry pan until golden and fragrant, shaking the pan often so they don’t burn. Transfer them to a large plate and let them cool while you prepare the herbs.
    2.5 oz walnuts
  • Prepare the herbs: Wash and dry them very well. I usually spread them on a large, clean kitchen towel and pat them dry with another towel. Remove the stems and weigh the leaves.
    2.5 oz sage + 1 oz parsley
  • Blend the herbs: Place about half of the herbs in the food processor and pulse briefly until they collapse and make room for the remaining ingredients.
  • Add the remaining herbs and all the other ingredients.
    3.5 oz Parmesan + ½ cup olive oil + 1 tablespoon lemon juice + ¾ teaspoon fine sea salt + ¼ teaspoon ground black pepper
  • Blend until the pesto is fairly smooth, scraping down the sides of the food processor a few times in between.
  • Transfer the pesto to very clean jars. I keep one jar in the fridge for immediate use and freeze the remaining jars.
  • Freezing: Leave about ½ inch/1.2 cm headspace in the jars and don’t screw the lids on tightly before freezing. Once frozen, close the jars properly.

Notes

  1. Freezer note: This batch is ideal for freezing in 4 oz/ 120 ml jars, since it holds up well and is easy to portion later. You will need 5-6 jars. But, of course, you can use any size you like or have.
  2. Batches: I usually make a double batch of pesto because I often have lots of fresh herbs to use. My food processor also handles larger amounts better, which means less scraping down the sides. I freeze the extra jars, so I always have homemade pesto on hand.
  3. Measurements: I strongly recommend weighing the herbs after removing the stems. Measuring them in cups is not very accurate.
  4. Nuts: Replace half or all of the walnuts with pine nuts if desired. Cashews work very well, too.
  5. Parmesan: Use Parmesan from a wedge, not pre-grated cheese; it makes a big difference.

Nutrition

Serving: 1small jar | Calories: 313kcal | Carbohydrates: 3g | Protein: 8g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 11mg | Sodium: 563mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 7mg | Calcium: 246mg | Iron: 1mg