Sage Pesto

5 from 1 vote

This pesto recipe pairs well with meat dishes, be that chicken, pork, sausages, etc. The robust and earthy flavour of sage really complementing the richness of the proteins without being overwhelmed.

Prep Time10

Total Time10

Course: Condiment, Dinner, Lunch, Salad

Cuisine: American, European, Italian, Mediterranean

Keyword: pesto, Sage

Servings: 1/2 small jar

Calories: 104kcal

Equipment

1 smaller processor or blender

Ingredients

25 g sage
1 clove of garlic
25 g pine nuts see notes for variation
25 g grated parmesan or pecorino
½ lemon juiced
75 ml extra virgin olive oil
ground pepper

US Customary - Metric

Instructions

First prepare the sage by washing the leaves in cold water and drain in a colander to remove all excess water.
In a small food processor/blender, combine the sage, garlic, pinenuts, and the cheese and blend until finely chopped. Add in the lemon juice.
Add the oil in, either drizzling into the blender or adding in 2-3 batches, until you have a smooth and creamy consistency. You may need to stop and scrape down the sides occasionally.
Season with black pepper and salt to taste.
Use immediately or place the pesto in a small jar and store in the fridge. With the top layer covered in oil, it will keep for a week.

Notes

You can use a variety of nuts in this pesto. Walnut would work well and give a stronger flavour, or for a creamier option you can try macadamia.
You can always freeze small portions of the pesto in an ice cube tray to preserve for longer.