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.

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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. If you want to dry your herbs, check out this tutorial on How to Dry Garden Herbs in the Oven.

We used this pesto in a dinner of farfelle pasta with ground turkey recently. 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! 

 

I also like to use this parsley and sage walnut pesto on panini sandwiches with portobello mushrooms, roasted red peppers, spinach, and mozzarella. The woodsy flavor of the sage really compliments the mushrooms. 

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.

 

I used walnuts here because I think they pair nicely with the sage. However, you should feel free to try other nuts as well. Pine nuts are the classic and I often use almonds in pesto, too.

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, sandwiches, pizzas, to drizzle onto vegetables like roasted cauliflower, and more.

Yield: about 1 cup

Author: Amy (Savory Moments)

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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.

Recommended Products:

Hamilton Beach 10-cup Food Processor

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

 

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Check out these these other recipes for fresh summer herbs:

Cheddar & Thyme Yellow Squash Biscuits

Dill Pickle Quick Bread

Cinnamon Basil Shortbread Cookies

Fresh Garlic & Herb Dip

 

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