Believe it or not, you don’t need basil to make a delicious, satisfying pesto. I had plenty of sage and have been dreaming of holiday recipes, so I decided to make a sage pesto fit for Thanksgiving. Because what goes better with sage than poultry? This pesto has the flavor of our traditional Thanksgiving stuffing, which makes me very excited to share it so you will have it for this upcoming holiday season. Beyond Thanksgiving, you could enjoy it with any poultry or pork or even on fresh roasted vegetables.
Sage Pesto
Ingredients
- ¼ cup olive oil
- ½ ounce fresh sage leaves
- 1 ounces toasted walnuts or toasted pecans
- 1 large garlic clove minced
- 3 ounces finely grated Parmesan
- salt to taste ⅛ teaspoon suggested
Instructions
- Place all ingredients in a food processor and pulse until nearly smooth.
- Garnish with fresh herbs, finely chopped toasted walnuts, or a drizzle of olive oil if desired.
- Refrigerate for up to five days. Freeze for up to three months.
Nutrition
Nutrition Facts
Sage Pesto
Amount per Serving
Calories
89.8
% Daily Value*
Fat
8.1
g
12
%
Carbohydrates
1.7
g
1
%
Fiber
0.8
g
3
%
Protein
2.9
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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