Spinach-Sage Pesto

Spinach-Sage Pesto
Pesto is an extremely versatile, quick, and forgiving sauce to make!


  • ½ Cup Walnut Halves

  • ½ Cup Fresh Chopped Spinach

  • 1 Tbsp. Fresh Chopped Sage Leaves (for a colorful pesto, 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 (save water and add flavor by using the water from cooked pasta)

Number of Servings :



In a blender, pulverize the walnuts. Add spinach, sage, garlic, olive oil, salt and pepper. Blend until smooth. Add cheeses and water. Blend until creamy.

This pesto is thinner than most store-bought pestos, making it easier to toss with pasta. However, if you like a thicker pesto, just add less water.

You can easily swap out any ingredient for one with similar qualities (basil for sage, parsley for spinach, other hard cheeses for Parmesan and/or Swiss, other nuts for walnuts). The recipe can also be doubled, halved, quartered... Store extra pesto in the fridge for two weeks, or freeze for long term storage.

Recommended serving suggestion: toss with whole wheat linguine, chopped tomatoes, and pitted Kalamata olives.

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