Fresh homemade Walnut Sage Pesto is easy to make in just 5 minutes. This recipe is vegan, paleo & whole 30 approved, making it a healthy & flavorful choice!
Add the sage, parsley, garlic, black pepper and walnuts to a food processor.
Puree in the food processor for 15 seconds then add the lemon juice.
Turn the food processor back on and add the olive oil through the pour spout at the top with the motor running on the food processor.
Add the water while continuing to puree for an additional 30-60 seconds or until all ingredients are combined.
If the pesto is too thick, add one tablespoon of water at a time until the desired consistency is reached.
Use immediately or store in the refrigerator in an airtight container for up to one week.
Notes
This pesto can be frozen for 9-12 months. I recommend freezing in ice cube trays with a lid, so that you can pop out one serving of pesto at a time and keep the rest in the freezer for future use.