Sage Pesto (Recipe)


Dress up your fall pastas, sandwiches and pizzas with this terrific sage pesto. Store in the fridge and use within three days.

1 Cup toasted pine nuts
1 1/2 Cups firmly packed fresh sage leaves
1/2 Cup flat-leaf parsley
1/4 Cup chopped garlic
1/2 Cup olive oil
Juice of 1 lemon

1. In a food processor, combine pine nuts, sage, parsley and garlic. With the processor on, pour olive oil in a steady stream and continue until smooth.
2. Transfer pesto to a medium bowl. Stir in lemon juice and season with salt to taste.

Recipe Adapted From: Three Sisters.

More Recipes:
Fresh Herb Soup
Butternut Squash, Sage & Blue Cheese Risotto
Mashed Sweet Potatoes with Sage Butter Sauce


Edgar Zuim
Edgar Zuim3 years ago

Insteresting. Worth to try.

Danuta Watola
Danuta Watola3 years ago

Thanks for sharing

Cathleen K.
Cathleen K.3 years ago

Sounds lovely. Good way to use up my sage now that the season's coming to an end.

C R.
Chloe R.3 years ago


Chazz York jr
Chazz York3 years ago

OMG! I bet this tastes so good. I will never for get the very first time I tasted Pesto. I didn't expect to like it at all, but it was amazing. It certainly tastes better than it looks. LOL

Manuela Annofsky
Manuela Annofsky3 years ago

Hört sich ungewöhnlich an, aber ich werde es probieren :)

Jonathan Smithsonian


Mrs Shakespeare
Mrs Shakespeare3 years ago

It sounds amazing, like, I'd put this on everything, but can I make it without the garlic?
Im fine with garlic, really, but sometimes, pesto is added to sandwiches, and the idea of a garlicy sandwich is...not that kool :/

Lynn C.
Lyn n C.3 years ago