Sage and Lemon Pesto

Sage and Lemon Pesto

Sage and Lemon Pesto

We know that fresh herbs add a bounty of flavor and complexity to the foods that we create, but many people are unaware that the culinary world places herbs in categories.  Fine herbs are those which are delicate and can be eaten raw such as parsley, chervil, basil, and tarragon. Resinous herbs are stronger, more robust, the type of herb that when handled leaves your hands a bit sticky…these oily herbs are best enjoyed after cooking. The resinous herb family includes sage, rosemary, oregano, thyme, marjoram, and savoury.   Sage is one of my favorite herbs, not only does it add flavor to your foods, but it has a nutrient density profile.   This pretty gray green leaf is an excellent source of fiber, vitamin A, folate, calcium, iron, magnesium, manganese, and B vitamins including, thiamin, pyridoxine, and riboflavin.  Add a healthy dose of vitamin C, vitamin E, thiamin, and copper, and you realize why fresh sage can be incredibly healthy and healing.


1 Cup Fresh Sage Leaves, stems removed
1/2 Cup Fresh Flat Leaf Parsley (not cilantro)
1 large Garlic Clove, smashed
1/2 teaspoon Organic Onion Powder
2 tablespoon Fresh Lemon Juice from an Organic Lemon
1 tablespoon Lemon Zest from an Organic Lemon
3 tablespoons Organic Sunflower Seeds, ground or Sunflower Flour
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Grated Parmesan Cheese
1/4 teaspoon Sea Salt (or more to taste)
Freshly Ground Pepper, to taste (I gave it 10 good turns from my peppermill)


Combine the sage, parsley, garlic, lemon juice, lemon zest, onion powder and the ground sunflower seeds in a blender or food processor and process until combined.  NOTE:  if using a blender you may need to stop the blender and mix the ingredients with a spoon or spatula.

Drizzle the olive oil in a thin stream while the processor is running until the pesto has emulsified.  If the pesto still seems too thick, add more olive oil, a tablespoon at a time.

NOTE:  My blender has a cap in the lid that can be easily removed for tasks such as this.  If your blender does not have a removable cap you will need to shut it off before adding the oil in increments of 2 tablespoons at a time.

Add the grated parmesan cheese, sea salt, freshly ground pepper and process 35 seconds or until well combined.

Use the pesto for your favorite gluten or grain free pasta, as a sauce for your pizza, or as a topping for chicken or fish.  Keeps in the refrigerator for 3 days or can be frozen for 6 months.

Condiments, Recipes

Facebook Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>