Simple Sage Pesto

Aside from a stick of butter and a hunk of parmesan, pesto is one of my favorite pasta toppers. The only thing better than pesto would be a creamy pesto….which is basically pesto, cream (butter) and cheese.  See a pattern here?

What’s even better about pesto is it takes about no time to whip together and you can use, pretty much, any herb or green leafy thing to make it.  Pesto does not have to be committed to basil. Which is great for all of us basil growers because as a basil grower you will know that this is not a good time of year to grow basil. Unless you own a greenhouse.  Which I do not.

So, as I procrastinate harvesting the remaining, sad-looking basil from my little garden I have a bumper crop of sage to take care of.  Stat!

That’s where this pesto idea comes in.  And to be honest…I didn’t change a thing from my original basil pesto recipe, which now I realize I never posted.

It’s so simple it’s silly.  I can’t believe anyone would even buy it in a store anymore…especially since it freezes beautifully!  And you don’t have to only use it for pasta, it also makes an excellent replacement for pizza sauce or a drizzle of pesto on a broiled salmon filet is worth serving to your inlaws.  Sage also goes VERY well with fall produce, roasted butternut squash is amazing tossed in this stuff!

Take 10 minutes and give it a try.  I promise….it will take you longer to do the dishes.

Simple Sage Pesto

Simple Sage Pesto

Makes approximately 8 ounces

2 cups fresh sage leaves, loosely packed

2 garlic cloves

1/2 cup freshly grated parmesan

1/4 cup pine nuts

3/4 cup extra virgin olive oil

a pinch each of salt and pepper

In the bowl of a food processor (or in a blender), add the sage, garlic, cheese and pine nuts.  Pulse the ingredients a few times until chopped. In a steady stream, slowly add the olive oil while the food processor or blender is running.  Stop to scrape down the sides once with a rubber spatula and add the salt and pepper.  Run the processor for a few more seconds to combine thoroughly.

Transfer the pesto to an airtight container and store in the refrigerator until ready to use.  The pesto will keep in the refrigerator for up to 5 days.


6 comments on “Simple Sage Pesto”

  1. I am so excited to find your article on sage pesto! I was given a handful of fresh sage from a fellow gardener on our little community patio garden in our senior community – literally about 20 minutes ago. I’ve just learned about using pesto (I know, can you believe it!) and have been growing my own basil in my apartment under a growlight along with some cherry tomatoes – my little indoor garden.

    Anyway, I thought I’d just freeze the sage and then it occurred to me that maybe I could make pesto out of it – and voila! here is your article when I googled “sage pesto.”

    Thanks so much for sharing the recipe. I’ll be making mine without nuts this time around. I honestly don’t miss the nuts when I make mine with basil, and they’re just too darn expensive. Cheers!

  2. I was a little skeptical that the sage would be overpowering but I was really impressed with the results. I have a sage plant gone wild this fall and I had no idea I could use sage in this way.

  3. What do you do with the cheese? Thanks, judy

    • Great question, Judy! It goes in the food processor. Would you like a job as my editor? 🙂 I fixed the recipe, thanks for letting me know it was missing.

  4. What type of container do you freeze your pesto in? I thought glass would break in the freezer. And are the flavors of sage po pesto more different or similar to basil pesto?

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