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Spoon scooping sage pesto out of a small glass jar.

Sage Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 10 min
  • Total Time: 10 min
  • Yield: 1 cup 1x
  • Category: Sauce
  • Method: Food Processor
  • Cuisine: Italian


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!


  • 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


  1. Pulse dry ingredients in food processor: Add the sage, parsley, walnuts, garlic and Parmesan cheese to a food processor and pulse until finely chopped.
  2. 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.
  3. Season: Season with salt, pepper and lemon juice (adjust to taste) and enjoy!


  • 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.