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Loaded with sage, Italian parsley, roasted pepitas, and Parmesan cheese, this sage pesto is the definition of fall-inspired pesto and goes great with a variety of meals.
Have you ever had sage pesto? For me, it was a resounding "No" until I decided to make this. For those that follow this blog, you know I love me some pesto. There are just so many ways you can make a good pesto besides just basil and pine nuts - like this kale pistachio pesto.
With it being fall however, I was looking for a fall-inspired pesto. Obviously since most pesto recipes have fresh herbs which is more of a summer thing, there really aren't many out there.
However I came across a few sage pesto recipes and it occurred to me that I use sage all of the time for my fall dishes so it would be perfect!
I actually made this particular pesto for a sweet potato gnocchi which I'll be sharing later this week. To put even more of a fall spin on it, I used roasted pepitas (shelled pumpkin seeds) instead of walnuts.
Like I said pesto is so versatile! You can exchange pretty much any herb and nut and get something amazing.
While it was a risk to try this new sage pesto, it turned out fantastic and was the perfect complement to the gnocchi. I realized if I hadn't made this for the gnocchi, I probably would have browned some butter and added sage which tastes amazing but this just adds a little more oomph!
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Recipe Ingredients
- Sage and Italian parsley - fresh herbs for the pesto.
- Pepitas - adds some texture and flavor.
- Garlic - can't have pesto without garlic.
- Salt - enhances the flavor.
- Olive oil - thins out the pesto.
- Parmesan cheese – adds a nutty taste to the pesto.
Step-by-Step Instructions
- Add sage, parsley, pepitas, garlic, and salt to blender or food processor and blend until thoroughly combined.
- With blender or food processor on, slowly add olive oil until well combined. Add the Parmesan and blend for 10 more seconds until just combined. Add to airtight container and store in fridge.
Types of Pesto I Can Make
Traditional pesto consists of basil, garlic, pine nuts, coarse salt, Parmesan cheese and blended with olive oil. The great thing is you can really mix and match the herbs and nuts.
You can also control the amount of oil, whether you want it a little thicker or thinner. I tend to like my pesto a little thicker so I don’t put as much olive oil in my pesto recipes as others.
Herbs/Greens to Use in Pesto: Basil, Parsley, Cilantro, Mint, Sage, Kale, Spinach, Arugula
Nuts/Seeds to Use in Pesto: Pine Nuts, Pistachios, Pecans, Almonds, Walnuts, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds
Why is My Pesto Turning Brown?
While homemade pesto is super easy to make it will oxidize when exposed to air or heated up.
If you want your pesto to remain bright green, fill a large bowl with cold water and several ice cubes and set aside. Bring a large pot of water to a boil. Add a pinch of salt and basil leaves and blanch for 15 seconds. Immediately remove the basil from the boiling water and place in the ice water bath.
Once cooled, drain. Squeeze the leaves to remove all excess water and lay them on a paper towel. I personally don’t care if the almond pesto remains bright green so I skip this step, but if it is important to you, then go for it.
Pro Tips/Recipe Notes
- Use fresh sage and Italian parsley leaves to make the pesto. Never use dried herbs as it tastes completely different.
- Toast the pepitas which adds a rich, roasted flavor to the pesto.
- Salt is important as it helps break down the sage and Italian parsley while also enhancing the flavor.
- Use quality olive oil as it contributes to the taste of this almond basil pesto.
- Add the Parmesan last so you don’t overblend it.
- Store in airtight container in the fridge for up to two weeks or in freezer for three months.
Other Pesto Recipes
If you’ve tried this sage pesto or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sage Pesto
Ingredients
- 1 cup fresh sage
- 1 cup fresh Italian parsley
- 1/2 cup roasted pepitas
- 2 garlic cloves, chopped
- 1/4 tsp salt
- 1/2 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Add sage, parsley, pepitas, garlic, and salt to blender or food processor and blend until thoroughly combined.
- With blender or food processor on, slowly add olive oil until well combined. Add the Parmesan and blend for 10 more seconds until just combined. Add to airtight container and store in fridge.
Notes
- Use fresh sage and Italian parsley leaves to make the pesto. Never use dried herbs as it tastes completely different.
- Toast the pepitas which adds a rich, roasted flavor to the pesto.
- Salt is important as it helps break down the sage and Italian parsley while also enhancing the flavor.
- Use quality olive oil as it contributes to the taste of this almond basil pesto.
- Add the Parmesan last so you don’t overblend it.
- Store in airtight container in the fridge for up to two weeks or in freezer for three months.
I absolutely love pesto but never thought about using sage. Definitely trying this!