Recipe: D.I.Y. Sage Pesto

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Sage makes a powerful pesto oozing with garlicky, oily summer flavor. We recently went hiking in the Santa Monica mountains, where the hot sun brings out all the scent of wild California sage, so warm summer and this powerful aroma are inextricably connected in our mind right now.

A little of this pesto goes a long away, and we found that it's best made with Italian parsley to lighten the sage a bit. Try it layered with some pungent cheese on good bread, or watered down over pasta - it smells (and tastes) wonderful.

D.I.Y. Sage Pesto
about 1 cup

3 cloves garlic, chopped
1/2 cup roasted walnuts
1 cup fresh sage, loosely packed
1 cup fresh Italian parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

Mince the garlic and the walnuts in a small food processor. Chop the sage and parsley by hand then add with the salt and pepper to the food processor and blend in short bursts while pouring in the olive oil. Store in the fridge for up to three days.

Per serving, based on 2 servings. (% daily value)
Calories
646
Fat
54.4 g (83.7%)
Saturated
10 g (50%)
Carbs
45.9 g (15.3%)
Fiber
28.5 g (114.2%)
Sugars
2.1 g
Protein
12.4 g (24.7%)
Sodium
316.4 mg (13.2%)

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Categories

Recipe, Sauce, Vegan, Vegetarian

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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