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5 from 8 votes

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!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Condiments
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 servings
Calories: 980kcal
Author: Kristen Wood

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