Fall/ Preserving Recipes

Sage and Roasted Walnut Pesto

Sage and Roasted Walnut Pesto

Sage and Roasted Walnut Pesto

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  • 1 cup sage leaves compressed
  • 2 cups parsley leaves compressed
  • 1 large or 2 small garlic cloves
  • ¾ cup olive oil
  • 1 cup chopped walnuts roasted until lightly browned
  • 2/3 cup grated parmesan
  • Salt & pepper to taste



Roast walnuts in a 350 degree oven until brown. About 5 to 10 minutes.


In a food processor, with the engine running, drop the peeled garlic through the feed-tube until finely chopped. Put sage and parsley into the bowl and whiz it until it is fairly finely chopped. With the engine going drizzle in the olive oil. You may need to adjust the amount to achieve the texture you like.


Stir in the parmesan and chopped walnuts. Add salt and pepper to taste. Remember that the parmesan is salty so add salt after the cheese has been added.


Serve with penne or spirals (pasta that will hold the sauce), regular or gluten free. If you want, add fried sage leaves for a little extra pizzaz. I freeze this pesto in food grade plastic containers.



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