Loaded with sage, Italian parsley, roasted pepitas, and goat 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. And instead of having parmesan cheese, I added just a little goat cheese.
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! So give this pesto a try!
What Ingredients are in this Sage Pesto?
- Produce – sage, Italian parsley, garlic
- Goat cheese
- Olive oil
Other Pesto Recipes:
- 1 cup fresh sage
- 1 cup fresh Italian parsley
- 1/2 cup roasted pepitas
- 2 garlic cloves, chopped
- 1 tbsp goat cheese
- 1/2 tsp salt
- 1/2 cup olive oil
- Add sage, Italian parsley, pepitas, garlic, goat cheese, salt and olive oil to blender or food processor and blend until thoroughly combined. Add to airtight container and enjoy! You can be put in freezer as well.