Sage Pesto Recipe
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!
Servings: 2 servings
Calories: 980kcal
Equipment
- Olive oil
- Hazelnuts
- Blender
Ingredients
- 1 cup fresh sage leaves
- ¾ cup extra virgin olive oil
- ½ cup fresh basil leaves
- ½ cup blanched and roasted hazelnuts or any kind you prefer
- ¼ cup shredded parmesan cheese or nutritional yeast for a vegan option
- 3 garlic cloves
- 2 tablespoons lemon juice or apple cider vinegar
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- 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!
Nutrition
Serving: 1cup | Calories: 980kcal | Carbohydrates: 9g | Protein: 10g | Fat: 103g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 74g | Cholesterol: 11mg | Sodium: 1066mg | Potassium: 303mg | Fiber: 4g | Sugar: 2g | Vitamin A: 433IU | Vitamin C: 10mg | Calcium: 238mg | Iron: 3mg