Recipes from your herb garden: Earthy, powerful Sage & Walnut Pestos

WHEN it comes to sage, I think people either love it or hate it. Its powerful, musty scent and flavor is not for middle-of-the-roaders.

We have lots of it growing in our herb garden so we went on the search for some pesto recipes for stuffing mushroom caps that we love to grill and serve alongside meat or fish or just on their own with crusty bread.

Each of these recipes includes parsley to lighten the intensity of the sage and walnuts for added depth. Pesto no. 1 is for purists and unadulterated sage lovers. The addition of parmesan (pestos nos. 2 and 3) adds creaminess and subtlety whereas adding lemon (pesto no. 3) inserts a bit of punchiness. Our favorite is No. 2. Let me know which one is yours…

Sage Pesto No. 1

D.I.Y. Sage Pesto from
Makes about 1 cup

3 cloves garlic, chopped
1/2 cup roasted walnuts
1 cup fresh sage, loosely packed
1 cup fresh Italian parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

Preparation: Mince the garlic and the walnuts in a small food processor. Chop the sage and parsley by hand then add with the salt and pepper to the food processor and blend in short bursts while pouring in the olive oil. Store the pesto in the fridge for up to three days.

sage pesto recipe
Prepping the ingredients.

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Sage Pesto No. 2

Sage Pesto from
Makes about 1 cup

1/2 cup packed sage leaf
1/2 cup packed flat leaf parsley
1 cup freshly grated parmesan cheese
walnut pieces
3 cloves crushed garlic (or to taste)
1/2 cup olive oil (or to desired consistency)

Preparation: Wash and throughly dry the sage leaves and parsley in your salad spinner. Put in a food processor with the parmesean, walnuts, garlic, and salt. Process until you have a gritty but even consistency. Gradually add the olive oil until the pesto has reached your desired consistency. Divide the pesto into 3 equal portions. Each portion will coat enough pasta for 4.

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Sage Pesto No. 3

Sage Walnut Pesto from
Makes about 1 cup

1/4 cup Italian parsley
1/4 cup mint
1 cup sage, packed
2 garlic cloves
1/2 cup walnuts, toasted
1/2 cup grated Parmesan
1/2 cup extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
salt to taste

Preparation: Combine the first six ingredients in a food processor and blend to a rough purée. Scrape down the sides of the bowl. With the machine running, stream in the olive oil. Add the zest, lemon juice, then taste and add salt to taste. Adjust seasonings to your preference.

6 responses to “Recipes from your herb garden: Earthy, powerful Sage & Walnut Pestos”

  1. These recipes sound delicious and I particularly love the display of ingredients and the way you’ve set them out.


  2. Haven’t tried the recipes yet but they all sound delicious and so easy…. just my style. I also love the photo, lovely colourful dishes!


  3. My preferred one is Number 2. I have used it to stuff mushrooms on the BBQ and in the oven. Before stuffing the mushrooms I pull the stems out and coarsely chop them along with 1/2 a garlic clove per mushroom and 1/2 dried (ie, dried without oil) sundried tomato per mushroom and add some salt and pepper. I then put a 1/2 teaspoon layer of sage pesto in the bottom of the mushroom cap, cover with the mushroom/garlic/tomato mix and then add another 1/2 teaspoon of pesto. After 20 minutes in the oven or on the BBQ all the juices have mixed well… worth giving it a try.

    Liked by 1 person

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