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 sage pesto a try!
What Ingredients are in this Sage Pesto?
- Produce – sage, Italian parsley, garlic
- Pepitas
- Goat cheese
- Salt
- Olive oil
Why is My Pesto Turning Brown?
While sage 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 sage/parsley 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 pesto remains bright green so I skip this step, but if it is important to you, then go for it.
Tips for Tasty Sage Pesto
- 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.
- 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 Pumpkin Spice Granola 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 tbsp goat cheese
- 1/2 tsp salt
- 1/2 cup olive oil
Instructions
- 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. You can be put in freezer as well.
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.
- 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!