Pesto with Garden Sage

Okay, you don’t have to grow your own sage for this vibrant pasta sauce (it’s available in your grocery store); but if you happen to have sage in the garden—get it from there. This aromatic pesto pairs beautifully with pasta made of wheat or zucchini and also makes a mean bruschetta topping.

Pesto with Garden Sage
Serves 1


3 cloves garlic
½ cup chopped roasted walnuts
1 cup fresh sage, loosely packed
1 cup fresh Italian parsley
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil


  1. Mince the garlic and the walnuts in a small food processor.
  2. Chop the sage and parsley by hand, then add with the salt and pepper to the food processor and blend in short bursts while adding in the olive oil.
  3. Store in the fridge for up to three days.


By Anna Soref

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