Sage Pesto | Zucchi Recipes
Miss those summer days of fresh basil pesto? Fear not. You can still enjoy this flavorful condiment during the cooler months using autumn herbs like fresh sage.


  • 2 /

    whole garlic cloves

  • 1/2 cup /

    walnuts, toasted

  • 2 ounces /

    parmesan cheese

  • 1 cup /

    fresh sage leaves

  • 1 cup /

    fresh parsley leaves

  • 1/2 teaspoon /

    kosher salt

  • 1/3 cup /

    Zucchi's Heritage or Italiano Extra Virgin Olive Oil

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In a small food processor, drop in the garlic, parmesan cheese, and toasted walnuts. Pulse together until the mixture resembles a coarse meal.

Next, add fresh parsley, sage, and salt. Pulse again until all the leaves are finely chopped.

With the motor running, pour in extra virgin olive oil and blend together for about 10-15 seconds. Stop the motor and scrape down the sides. Pulse together again.

Scrape out of the food processor into a jar or bowl.

If not using immediately, store pesto in a sealable container in the fridge for up to 3 days, with a little bit of extra virgin olive oil drizzled on top to preserve its color and flavor.


Enjoy pesto spread on toasted bread, pizza, or fall vegetables like butternut squash or sweet potatoes. This pesto is also fantastic as a sauce for whole wheat pasta.