Sage and Toasted Hazelnut Pesto

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 1 minute
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


  • 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 all the sage 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!


Leave a Comment

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