Can you make sage pesto without the parsley?

You can if you like! Sage has a strong earthy taste so I prefer to add in some parsley to round out the flavors.

How do you prevent the pesto from browning?

If storing in the fridge, cover the surface with a thin layer of olive oil to prevent it from browning. Alternatively, you could also press a piece of plastic wrap directly on the surface of the pesto.

Why do you have to add the olive oil slowly?

Adding the olive oil in a slow steady stream while the food processor is running helps it to emulsify (helps keep the olive oil from separating).

Can you use a blender?

Absolutely! I just prefer to use a food processor for pesto since I find it difficult to get all the pesto out of a blender and it is also very easy to over blend the pesto when making it in a blender. You want a bit of texture in the pesto vs a smooth puree.

Sage Pesto | Maple + Mango

Description

This sage pesto recipe is a delicious variation perfect for the fall and winter months. If your herb garden is exploding with sage or you have leftover sage from holiday recipes…make this sage pesto!

Ingredients

Scale

2 cups lightly packed fresh sage leaves
1 cup lightly packed fresh Italian parsley
1/2 cup toasted walnuts (see notes)
3 garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil, or more as needed
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1 tablespoon fresh lemon juice, optional

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Instructions

Pulse dry ingredients in food processor: Add the sage, parsley, walnuts, garlic and Parmesan cheese to a food processor and pulse until finely chopped.
Drizzle in olive oil: With the food processor running, slowly stream in the olive oil. Pause to scrape down the sides with a rubber spatula and then continue running until the mixture is well combined but still has some texture.
Season: Season with salt, pepper and lemon juice (adjust to taste) and enjoy!

Notes

Toasted Walnuts: To toast the walnuts, place them in a skillet over medium-low heat until fragrant (about 5 minutes), tossing them occasionally.
This is the food processor that I use. I have had it for many years and love it. For pesto, I use the mini bowl that comes with it.
To Store: Store in a jar or airtight container in the fridge for 1 week. To prevent it from browning, cover the surface with a thin layer of olive oil.
To Freeze: I like to freeze pesto in small portions in a silicone ice cube tray or the small Souper Cubes tray. Once frozen, pop the cubes out into a freezer bag or storage container and store in the freezer for up to 6 months.