How to Make a Spinach-Sage Pesto
Pesto is an incredibly versatile, quick, and forgiving sauce that can elevate any dish! This Spinach-Sage Pesto adds a unique twist with fresh sage and spinach for a delicious and nutrient-packed sauce.
Ingredients
- ½ Cup Walnut Halves
- ½ Cup Fresh Chopped Spinach
- 1 Tbsp. Fresh Chopped Sage Leaves (for vibrant color, try purple sage)
- 1 Large Garlic Clove, minced
- 4 Tbsp. Extra Virgin Olive Oil
- ¾ Tsp. Salt
- ¼ Tsp. Pepper
- 1/6 Cup Grated Parmesan Cheese
- 1/6 Cup Shredded Swiss Cheese
- ¼ Cup Water, or as needed (use pasta cooking water for extra flavor)
Directions
-
Prepare the Walnuts
Begin by pulverizing the walnut halves in a blender or food processor until they resemble coarse crumbs. -
Add Fresh Ingredients
Add the spinach, sage, garlic, olive oil, salt, and pepper to the blender. Blend until the mixture becomes smooth and well-combined. -
Incorporate the Cheeses
Add the grated Parmesan and shredded Swiss cheese to the mixture. Gradually blend in the water until the pesto reaches a creamy, smooth consistency. -
Customize the Thickness
If you prefer a thicker pesto, reduce the amount of water. For a thinner pesto, add a bit more water, especially the water from cooked pasta to enhance flavor.
Tips and Variations
- Easily substitute ingredients: use basil for sage, parsley for spinach, or try other nuts like almonds or pine nuts instead of walnuts.
- Double, halve, or quarter the recipe to suit your needs.
- Store extra pesto in the fridge for up to two weeks or freeze for long-term storage.
Serving Suggestion
Toss this spinach-sage pesto with whole wheat linguine, fresh chopped tomatoes, and pitted Kalamata olives for a wholesome and flavorful meal.
Enjoy the vibrant flavors of this unique pesto and elevate your dishes with a fresh twist!
Grow brassicas from seed
Turn this topic into a planting plan with our brassica seed growing guide, which covers sowing windows, transplant timing, spacing, and pest prevention. Explore the wider vegetable seed collection when choosing cool-season crops.
Make the pesto your own
Spinach creates a mild green base while sage adds a concentrated, savory note. Begin with a smaller amount of sage than spinach, taste, and add more gradually. Tender young sage leaves blend more smoothly than older, leathery leaves. Wash all greens and dry them well so the finished pesto is flavorful rather than watery.
Balancing texture and flavor
Pulse nuts or seeds with garlic first, then add the greens. Stream in oil only until the mixture reaches the consistency you want. Hard cheese adds salt and body, while lemon juice or zest brightens the flavor. If the pesto tastes bitter, add more spinach, cheese, or nuts instead of masking it with excessive salt. For a dairy-free version, omit cheese and use nutritional yeast or simply increase the nuts.
Serving and storage
Toss pesto with warm pasta, spoon it over roasted vegetables, spread it on sandwiches, or thin it with oil for a dressing. Refrigerate promptly in a covered container. A thin layer of oil on the surface slows browning, but color change alone does not determine safety. For longer storage, freeze small portions in an ice-cube tray, then transfer the frozen portions to a labeled freezer container.
Garden connection
Harvest spinach leaves while they are tender and pick sage tips regularly to encourage branching. During hot weather, spinach may bolt; use the remaining usable leaves promptly and plan another sowing for a cooler window. Sage is perennial in many climates and can supply small harvests over a much longer season.
Food-safety reminder
Fresh herb mixtures are perishable. Keep the pesto refrigerated, use clean utensils, and discard it if it develops mold, gas, an off odor, or other spoilage. Homemade pesto in oil is not a shelf-stable product. Freeze portions for longer keeping instead of storing the mixture at room temperature.