Sage Pesto

The sage plant in my garden seems to double in size every week. When I think of this fuzzy, earthy herb, I think about pairing it with potatoes, chopping it up for chicken stuffing, or tasting it in a good pork sausage. To try and make a dent in my sage plant I decided to make sage pesto.

I stumbled across a sage pesto recipe on the blog Not Without Salt and I mostly followed it apart from making a couple of small changes based on the ingredients that I had around me.

The basil, mint, and lemon help to freshen up the earthy and musky flavour of the sage.Sage Basil Mint Walnuts Herbs

This pesto made my tastebuds very happy and it took a lot of self-control not to just eat this by the spoonful.

What you’ll need:

  • 1 cup  sage
  • ¼ cup basil
  • ¼ cup mint
  • 1 garlic cloves
  • ½ cup toasted walnuts, pine nuts, or cashews
  • ½ cup grated parmesan
  • ½ cup olive oil
  • Zest and juice of one lemon
  • Salt and pepper to tasteSage pesto

What to do:

In a food processor whizz all of the ingredients, except for the olive oil, until everything is finely chopped. Use a spatula to scrape down the sides of the bowl. Pour in the olive oil while the food processor is running on a slow speed.

That’s it! Enjoy!Sage pesto with tomatoes


2 responses

  1. This definitely gets better if you can leave it in the fridge for a few days. Just put it in a jar and drizzle some olive oil on top to cover the pesto.

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