I usually have a lot of fresh herbs in my fridge, but often don’t have the time to finish them before they go bad. In those cases I make pesto, which is an excellent way to preserve herbs while making an excellent spread for a sandwich or sauce for pasta.
I recently found myself with a big bunch of sage that I bought by accident, and a little leftover parsley and mint, so I made pesto. I used walnuts instead of the traditional (and more expensive) pine nuts, as they go really well with sage.
Sage and Walnut Pesto
Amount Per Serving
Calories from Fat 1363
% Daily Value *
Total Fat 157g
Saturated Fat 26g
Trans Fat 0g
Polyunsaturated Fat 40g
Monounsaturated Fat 85g
Total Carbohydrates 59g
Dietary Fiber 35g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- • ¼ cup Italian (flat-leaf) parsley
- • ¼ cup mint
- • 1 cup (2 ½ oz.) (70 grams) sage, packed
- • 2 garlic cloves
- • ½ cup (2 oz.) (57 grams) walnuts, toasted
- • ½ cup (½ oz.) (14 grams) grated Parmesan cheese
- • ½ cup (3 ¾ oz.) (106 grams) extra-virgin olive oil
- • 1 teaspoon lemon zest (organic)
- • 2 tablespoons fresh lemon juice
- • Salt
- 1. Combine the parsley, mint, sage, garlic, walnut, Parmesan and olive oil in a blender and blend to a rough puree.
- 2. Mix in the zest and lemon juice and add salt to taste.
- Use as a dressing in your sandwich or add it in your pasta.