Fresh sage is often thought of as an autumn herb, but this fragrant pesto proves it deserves a place in the kitchen all year long. Blending sage with sweet basil creates a beautifully balanced pesto that’s earthy, aromatic, and surprisingly versatile. Keep a jar in the refrigerator and you’ll find countless ways to use it.
Toss it with hot pasta, spoon it over grilled chicken, salmon, or roasted vegetables, or spread it on sandwiches in place of mayonnaise. Stir a dollop into vegetable soup just before serving for a burst of fresh herbal flavor, or swirl it into mashed potatoes and risotto. It also makes an excellent marinade for pork or lamb.
One of my favorite ways to use sage pesto is as a finishing touch on homemade focaccia. Brush a thin layer over the bread during the last few minutes of baking, allowing the herbs to perfume the loaf without burning. The result is an irresistible golden crust with a rich, savory aroma.
This recipe freezes beautifully, so consider making a double batch while your garden is overflowing with fresh herbs.
INGREDIENTS:
1 cup fresh sage leaves, loosely packed
1 cup fresh basil leaves, loosely packed
2 garlic cloves, minced
½ cup pine nuts
½ cup freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon white pepper
½ cup extra-virgin olive oil
METHOD:
Combine the sage, basil, garlic, pine nuts, Parmesan, salt, and white pepper in the bowl of a food processor. Pulse several times until the ingredients are finely chopped.
With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy. If desired, add an additional tablespoon or two of olive oil for a thinner consistency.
Taste and adjust the seasoning with additional salt or pepper if needed.
Transfer the pesto to a clean jar and cover the surface with a thin layer of olive oil to help preserve its bright green color. Refrigerate for up to one week or freeze in small portions for up to three months.
CHEF’S NOTE: Walnuts or toasted almonds make excellent substitutes for pine nuts. For a brighter flavor, stir in a teaspoon of fresh lemon juice just before serving.
YIELD: Makes about 1½ cups
