This post may contain affiliate links. Please read my disclosure.
Loaded with sage, Italian parsley, pistachios, goat cheese and Parmesan cheese, this sage pesto is the definition of fall-inspired pesto and goes great with a variety of meals. Plus you can freeze and use for later if needed!
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 or sun-dried tomato 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 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. Like I said pesto is so versatile! You can exchange pretty much any herb and nut and get something amazing.
Jump to:
Why You Will Love This Recipe
- Quick to prepare - Just throw all of the ingredients in a food processor or blender and let it do its work.
- Flavorful - Offers a fresh twist on the classic basil version with its earthy, slightly peppery and robust flavor, making it perfect for fall and winter dishes.
- Versatile - It can be used as a sauce for pasta, a spread for sandwiches, a marinade for meats or a topping for roasted vegetable.
Ingredient Notes
- Sage - Brings an earthy, slightly peppery flavor. Since it's a strong herb, the parsley helps balance it out.
- Italian parsley - The mild, fresh, and slightly peppery taste of parsley balances the intensity of the sage and adds brightness to the pesto.
- Pistachios - Provides a slightly sweet and buttery flavor, adding richness and texture to the pesto.
- Goat cheese - Introduces a subtle tanginess that contrasts nicely with the other ingredients.
- Garlic - Adds a pungent kick and depth of flavor.
- Salt - Enhances the flavors.
- Olive oil - A high-quality extra virgin olive oil smooths out the pesto and ties all the ingredients together
- Parmesan cheese - Brings a salty, nutty flavor.
Ingredient Variations
Like any recipe, you can mix up some of the ingredients with this pesto recipe. Some variations include:
- If you want to explore different nut flavors, you can replace pistachios with almonds, walnuts, pine nuts or even pumpkin seeds for a unique twist.
- Try ricotta instead of goat cheese for a milder flavor.
- Roasted garlic or garlic scapes can provide a milder, sweeter garlic flavor compared to raw cloves.
- A touch of honey, agave nectar, or maple syrup can add a hint of sweetness to balance the flavors.
How to Make Sage Pesto
Please note full ingredient list and instructions can be found in recipe card below.
Add all of the ingredients to blender or food processor and blend until combined.
Recipe FAQs
Use fresh herbs to make the pesto. Never use dried herbs as it tastes completely different.
Absolutely! Replace the Parmesan and goat cheese with nutritional yeast or a vegan cheese alternative. The pesto will still be rich and flavorful.
To make the pesto thicker, reduce the olive oil. For a smoother consistency, add more olive oil or a splash of water while blending.
If stored in an air-tight container in the fridge, it will last a week. You can also place in the freezer for up to 3 months.
You can portion it into ice cube trays or small containers, and once frozen, transfer the cubes or portions to a freezer-safe bag.
How to Serve
- Salad dressing - You can thin the pesto with some more water and add to a salad of your choice. I like to use it with this veggie bowl.
- Protein - You can top it on cooked chicken, steak or fish.
- Pasta - It would go great with this sweet potato gnocchi.
- Dip - While not necessarily traditional, it can be used as a dip for veggies and crackers like pesto hummus.
- Sandwiches - It works great as a condiment for sandwiches/wraps. Try it on this turkey pesto sandwich or chicken pesto wrap.
Pro Tips/Recipe Notes
- Toast the pistachios 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.
Sage Pesto
Ingredients
- 1 cup fresh sage
- 1 cup fresh Italian parsley
- ⅓ cup roasted pistachios
- ¼ cup goat cheese
- 2 garlic cloves, chopped
- ¼ teaspoon salt
- ⅔ cup olive oil
- ½ cup freshly grated Parmesan cheese
Instructions
- Add sage, parsley, pistachios, goat cheese, 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 pistachios 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.
Chris says
I absolutely love pesto but never thought about using sage. Definitely trying this!