Fresh homemade Walnut Sage Pesto is quick to prepare—ready in about 5 minutes. This dairy-free pesto is vegan, paleo, and Whole30 friendly, making it a flavorful and health-conscious choice.
This sage pesto pairs beautifully with pasta, grilled chicken, roasted sweet potato skins, or steamed and roasted green beans.
Some people jokingly know me as “The Queen of Buffalo Sauce,” but I prefer to think of myself as simply the queen of sauces. I love sauces of every kind—hot, cold, spicy, sweet, creamy, and herby. One of my favorite Italian-style sauces is pesto, and over the years I’ve enjoyed experimenting with a variety of versions.
There are many types of pesto that bring unique flavors to the table. A few favorites include:
- Basil Pesto
- Cilantro Lime Pesto
- Kale Pesto
- Spinach Pesto
- Sun-Dried Tomato Pesto
- Vegan Kale Pistachio Pesto
- Arugula Blue Cheese Pesto
- Walnut Sage Pesto
Walnut Sage Pesto stands out because it contains no cheese, which keeps it dairy-free and suitable for paleo and Whole30 eating plans. The earthy, slightly peppery flavor of fresh sage makes this pesto feel like fall on a spoon, so it’s especially lovely with seasonal vegetables like sweet potatoes, winter squash, and roasted green beans. That said, its savory, herbaceous profile makes it an excellent condiment any time of year—try it on grilled fish, roasted chicken, tossed with pasta, or drizzled over roasted vegetables.
This pesto is incredibly simple to make: toss the ingredients in a food processor, blend, and you’re done in about five minutes. It freezes well, so making a double batch and freezing portions means you’ll always have a bright, fresh-tasting pesto on hand.
How to make Sage Pesto
- Place fresh sage leaves (use leaves only) and fresh Italian parsley (you can use stems and leaves) into a food processor or high-speed blender.
- Add garlic cloves, freshly ground black pepper, and walnuts.
- Pulse or puree for about 15 seconds, then add fresh lemon juice.
- With the motor running, stream in the olive oil until combined and smooth.
- Add water a tablespoon at a time while continuing to blend until the pesto reaches your desired consistency—usually another 30–60 seconds.
- If the pesto is too thick, add one tablespoon of water at a time until it loosens up.
How to freeze Sage Pesto
Leftover pesto freezes beautifully for 9–12 months. Portion pesto into small containers or ice cube trays so you can thaw single servings as needed. Once frozen solid, transfer cubes to a freezer-safe bag or container. Use frozen pesto to flavor soups, sauces, roasted vegetables, or to toss with pasta straight from the freezer.
Uses for Sage Pesto
This sage-forward pesto is versatile. A few serving ideas:
- Sheet Pan Pesto Chicken — spread pesto over chicken breasts before roasting for a fragrant, herb-forward main dish.
- Sage Pesto Grilled Cheese — layer pesto with shredded Gruyère or your favorite melting cheese on sourdough for a rich, savory sandwich.
- Pesto Baked Salmon — brush fillets with pesto before baking for a bright fall twist.
- Sage Pesto Ravioli — toss cooked cheese raviolis with a spoonful of pesto and top with toasted walnuts or fried sage leaves.
- Sweet Potato Skins — spoon pesto over roasted sweet potato halves or skins for a vibrant appetizer or side.
- Sweet Potato Soup — finish a creamy sweet potato soup with a dollop of pesto for added depth and color.
- Spaghetti Squash — toss roasted spaghetti squash strands with sage pesto for a light, satisfying main or side.
How will you serve this walnut sage pesto? Share your ideas in the comments. If you make the recipe and post a photo on Instagram, tag @WhitneyBond so others can see how you’ve used it.
Sage Pesto Recipe
Summary: Fresh walnut sage pesto is easy to prepare in about five minutes. It’s vegan, dairy-free, paleo, and Whole30 compatible.
Servings: Approximately 16 ounces
Prep time: 5 minutes
Author: Whitney Bond
Ingredients
- 1 cup fresh sage leaves (leaves only)
- 1 cup fresh Italian parsley (stems and leaves are fine)
- 4 garlic cloves
- 1/2 teaspoon black pepper
- 1 cup walnuts
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1/4 cup water (adjust for consistency)
Instructions
- Add the sage leaves, parsley, garlic, black pepper, and walnuts to a food processor.
- Puree for about 15 seconds, then add the lemon juice.
- Turn the processor back on and, with the motor running, slowly drizzle in the olive oil until the mixture comes together.
- Continue to puree while gradually adding the water until the pesto reaches your desired texture—usually another 30–60 seconds.
- If the pesto seems too thick, add water one tablespoon at a time until you reach the preferred consistency.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- The pesto freezes well for 9–12 months. Portion into ice cube trays or small containers for convenient single servings.
Nutrition Facts (per serving estimate)
- Calories: ~117 kcal
- Carbohydrates: ~3 g
- Protein: ~1 g
- Fat: ~12 g
- Saturated Fat: ~2 g
- Sodium: ~3 mg
- Potassium: ~77 mg
- Fiber: ~1 g
- Sugar: ~1 g
- Vitamin A: ~434 IU
- Vitamin C: ~7 mg
- Calcium: ~47 mg
- Iron: ~1 mg