Recipe: D.I.Y. Sage Pesto

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
Follow
published Jun 25, 2007
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

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.

Filed in:
sauce
vegan
vegetarian