A rich, creamy and fragrant Sage and Hazelnut Pesto recipe, with both a vegetarian and vegan option. This vibrant green condiment is great served over pasta, atop pizza, as a dip for veggies and more!
In a blender or food processor combine the sage, olive oil, basil, hazelnuts, parmesan (or nutritional yeast), garlic, lemon juice or vinegar, salt and black pepper.
Blend until smooth.
Use right away or keep it stored in the refrigerator for up to one week.
Enjoy!
Notes
You might also like this article about burning sageover on our sister site!