Sage Hazelnut Pesto is a cozy, flavorful sauce that comes together in minutes and instantly makes any meal feel special.
Why You’ll Love this Sage Hazelnut Pesto
This pesto pairs beautifully with fall flavors like squash, sweet potato, mushrooms, and brown butter. You can use it anywhere you would use a regular pesto, like on pasta, vegetables, or even as a finishing touch for soups. It’s aromatic, versatile, and comes together quickly in the food processor.
A Closer Look at the Ingredients
- Fresh sage: This bold herb is part of the mint family and has a warm, earthy, and slightly peppery taste.
- Hazelnuts: You’ll need whole, shelled, unsalted hazelnuts. You can buy them raw or roasted, with or without skin. Their buttery, lightly sweet flavor softens sage’s intensity.
- Garlic: A fresh garlic clove sharpens the overall flavor.
- Apple cider vinegar: A touch of acidity brightens the pesto and balances any bitterness from the sage.
- Parmesan: Adds umami and texture. Use freshly grated parmesan for the best result.
- Olive oil: Gives the pesto its saucy consistency.
How to Make Sage Hazelnut Pesto in a Food Processor
I always make my pesto in a food processor for convenience and reliable results.
Toast the hazelnuts
- For the best flavor, spread shelled hazelnuts in a single layer on a baking sheet and roast at 350°F / 180°C for about 10 minutes or until fragrant and golden.
- Alternatively, you can toast the hazelnuts on a dry skillet over medium heat, shaking often. Watch closely so they don’t burn.
- Let the hazelnuts cool before using.
Assemble in the food processor
- Begin my chopping the garlic and hazelnuts in the food processor.
- Then add the sage leaves, and a pinch of salt and pepper. Pulse until the sage is chopped.
- Pulse in the grated Parmesan cheese very briefly so it’s combined with the mixture.
- Finish by adding the olive oil and apple cider vinegar, pulsing a few times. Add more olive oil if you want a creamier, looser pesto.
Sage Hazelnut Pesto Variations
I love how herb-forward this pesto is, thanks to the boldness of sage. If you prefer a more mellow pesto, here are a few easy ways to adjust the flavor:
- Add a mix of greens: Use half sage and half basil, parsley, or spinach for a gentler taste.
- Pan-fry the sage: Lightly fry the sage leaves in a thin layer of olive oil over medium heat for 15–45 seconds, just until fragrant and slightly darkened. This takes the edge off the sage and adds a subtle nuttiness. Be careful not to overcook, as burned sage tastes bitter. Let the leaves cool on a paper towel before blending.
- Add a touch of honey to the pesto.
If you choose to pan-fry the sage, you can also lightly cook the garlic in the same pan for a softer, sweeter garlic note.
If you need a substitute for the hazelnuts, you could try toasted walnuts or pecans.
My Other Homemade Pesto Recipes
I’m a big fan of creative pesto. If you are too, check out these recipes:
Sage Hazelnut Pesto
Equipment
- 1 baking sheet & oven
- 1 food processor
Ingredients
- ¼ cup whole hazelnuts (30 g)
- 1 garlic clove
- ½ cup lightly packed sage leaves (10 g)
- ¼ tsp salt
- a touch of black pepper
- ¼ cup grated parmesan cheese (20 g)
- 2 tsp apple cider vinegar
- ¼-½ cup olive oil (60-120 ml, adjust to desired texture)
Instructions
- Preheat the oven to 350°F / 180°C. Spread hazelnuts in a single layer on a baking sheet and bake for about 10 minutes, until fragrant. Let cool.
- Add the cooled hazelnuts and garlic to a food processor and pulse until coarsely chopped.
- Add the sage leaves, salt, and pepper. Pulse until the sage is chopped.
- Pulse in the Parmesan briefly to combine.
- Pulse in the apple cider vinegar and olive oil a few times. Add more olive oil if you prefer a creamier, looser pesto.
Did you make this sage hazelnut pesto?
Please let me know how this sage hazelnut pesto recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.