Sage and Toasted Hazelnut Pesto

by Ian Wickman

Sage and Toasted Hazelnut Pesto

Beautiful pesto full of deep fall flavors with fresh sage, a little garlic, and toasted hazelnuts. Absolutely amazing when paired with a bit of crumbled blue cheese… on whatever!
Keyword hazelnut pesto, sage pesto
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Ian Wickman


  • 1/2 cup hazelnuts
  • 1/2 cup sage leaves
  • 2 cloves garlic
  • 3/4 cup olive oil
  • 1/4 tsp salt (adjust to taste)
  • 1 pinch pepper


Toasted Hazelnuts

  • In a skillet over medium/medium-low heat add the hazelnuts.
  • Stir regularly until toasted and brown about 5 – 10 minutes. Careful not to over toast as they will burn quickly.

Prep Sage and Garlic

  • Meanwhile, bring a small pan of water to the boil.
  • Peel the garlic cloves.
  • Once the water is boiling toss about half the sage and all of the garlic into the boiling water for about 1 minute.
  • Turn off heat and using a slotted spoon remove the garlic and sage leaves from the boiling water.


  • Put the hazelnuts, sage (cooked and fresh), and the garlic in a food processor and process until roughly chopped up.
  • Add salt a bit of pepper and olive oil and process until your desired consistency. Taste and adjust seasonings if you want.
  • Scrape into a mason jar and refrigerate for up to a week!


This is a beautiful fall sage pesto and is great with potatoes, pasta, or my roasted kabocha risotto!

You may also like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.