Spinach-Sage Pesto

Number of Servings: 6


  • 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)


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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