August 7, 2020

Parsley and sage walnut pesto

Finished jar of parlsey and sage walnut pesto.

Fresh summer herbs make for a delicious pesto that you can use on pasta dishes, meats, pizzas, vegetables, and more. This pesto is bright and vibrant and perfect for using up some garden herbs.

Farmers' markets, CSA baskets, and backyard gardens are all bursting with fresh herbs right now. Pesto is often one of my favorite ways to use basil and parsley, but using sage is a new way to change-up the traditional pesto flavors. My garden is being overrun with sage and oregano this year, so I'm creating all kinds of new ways to use them.

We used this pesto in a dinner of farfelle pasta with ground turkey. The sage pairs so nicely with the turkey and makes for a terrific flavor combination. I cooked the ground turkey while the pasta boiled. Then I added the pesto and cooked pasta to the skillet with the cooked turkey. I stirred it and added some pasta water to bring it all together. Topped with some extra freshly grated Parmesan for a lovely dinner!

Sage is a very powerful flavor, which is why I cut it here with the mild parsley. Using half and half parsley and sage allows the sage flavor to still be present, but keeps it mild so it does not overpower the dish.

Homemade pestos are super easy to make and there are a lot of different flavor combinations you can use. They are a great way to make delicious and flavorful sauces for pastas, pizzas, to drizzle onto vegetables like roasted cauliflower, and more.

Top view of a jar of parsley and sage walnut pesto on a cutting board with herbs and walnuts.


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Yield: about 1 cup
Author: Amy (Savory Moments)
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Parsley and Sage Walnut Pesto

Parsley and Sage Walnut Pesto

Fresh summer herbs make for a delicious pesto that you can use on pasta dishes, meats, pizzas, vegetables, and more. This pesto is bright and vibrant and perfect for using up some garden herbs.

Ingredients:

  • 1 cup of parsley leaves, lightly packed
  • 1 cup of sage leaves, lightly packed
  • 3 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1/2 cup lightly toasted walnuts
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup finely grated Parmesan cheese
  • about 1/2 cup extra virgin olive oil

Instructions:

  1. Place the parsley, sage, garlic, lemon juice, walnuts, salt, and pepper into a food processor. Pulse until the mixture begins to get smooth. Pulse in the Parmesan.
  2. Turn the food processor on low and begin to slowly stream in the olive oil until the mixture is smooth and your desired consistency.
  3. Use with pasta or other dishes as desired. Store in the refrigerator for a few days, or freeze and thaw before using.

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I hope you give this pesto a try! Let me know in the comments below.

Finished jar of parsley and sage walnut pesto with some on a spoon.

Check out these these other recipes for fresh summer herbs:





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10 comments:

  1. I adore all sorts of pesto. Yours sounds really great using sage and walnuts, Amy.

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  2. I always have extra walnuts laying around. I need to try this!

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  3. Pinning, I plan on adding sage to my garden next year. Looks delicious!

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  4. I love pesto! Looks delicious and refreshing!

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  5. Oooh! I have a ton of sage and parsley growing right now!!

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  6. what an interesting pest Amy...never thought in combining parsley and sage...thanks for the recipe.
    Have a wonderful week ahead!

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  7. What a great combination of flavors! Great way to use up the garden abundance.

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  8. I love pesto, and I am always looking for a new way to make it! I am looking forward to making your tasty recipe!

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  9. I can't wait to make this! I have a ton of parsley and sage so a pesto sounds like a wonderful idea. Thanks.

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  10. Sage? In a pesto? I bet that tastes awesome! Sage is so underappreciated.

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