Today I’m sharing this easy sage pesto recipe because my sage grew SO well in my cold frames! Here’s my DIY cold frame garden bed update – I shared what grew/what didn’t, and just overall how my first year of vegetable gardening went.
I had so much of sage and wanted to experiment by making sage pesto. I love pesto and this twist on the classic recipe is delicious and easy to make. At first, it takes a minute to adjust the taste buds because you look at the dish and expect the familiar taste of basil pesto, but the sage pesto is equally delicious – just different! You can also make this with walnut instead of pine nuts, but the pine nuts help keep this pesto as familiar as possible. Also: they’re just delicious.
Bear in mind, I am not a food photographer, lol, and also I bought fancy aqua and white striped pasta for this post, but it turned grey – whomp whomp whomp.
The color faded after cooking and become not very appetising… I guess there are just some things that shouldn’t be colored aqua. Very few things. But pasta is clearly one of them. 😉
But I tried my best to make sure this looks as delicious as it tastes. But you might just have to take my word for it. Trust me. Okay, enough chit chat (I hate when recipe posts take 1,000 words to get to the point). Let’s get to this easy sage pesto recipe!
Ingredients for this Easy Sage Pesto Recipe:
- 2 cups sage leaves (washed and dried)
- 1/2 cup grated Parmesan cheese
- 1/2 cup oil (I used grapeseed, olive oil works too)
- 1/3 cup (generous) pine nuts
- 2 garlic gloves
- Pinch of salt and pepper
- And you’ll need a food processor!
How to Make This Easy Sage Pesto Recipe:
- Rinse and dry sage leaves (I used my salad spinner)
- Grate the parm
- Place everything into a food processor, whirl until well combined
- Add the oil, and salt and pepper, and whirl some more.
That’s it! I transferred to a couple of glass jam jars and used within a couple of weeks. Although I gifted some to my Mom and she’s kept it a LOT longer and it’s still fresh.
This sage pesto was so tasty and a lot less oily than store bought pesto – it had more substance and flavor. It’s kind of funny because I factored in the cost of the sage seeds, the cheese, the pine nuts, etc. (never mind the cost of the soil, manure, and the garden beds themselves) and it cost so much more money to make a jar of pesto than to just buy one. But it’s worth it because my homemade sage pesto was so much more delicious than store bought. I also enjoyed dinner more because I grew what we were eating. Getting into gardening last summer was incredibly expensive and frustrating and, to be honest, I’m not sure I enjoy it at all – but when I cook or eat something I grew, I do feel this little flutter of pride. Next spring I’ll plant way more sage so I can make and gift jars of this sage pesto! And also because it grew and that’s a lot more than I can say for some of the other stuff I planted.
If you try this easy sage pesto recipe, I hope you enjoy it! If you don’t have enough sage right now, be sure to Pin it for next spring/summer because sage grows SO well – even I could grow it, haha. And even as late as December, I could still see some peeking out of my cold frame garden bed.
Don’t Forget to Pin for Later: