Begin by gathering all your ingredients for the homemade sage pesto. Rinse fresh sage leaves under cold water, gently pat them dry, and remove any tough stems. Peel and roughly chop the garlic. Measure out your nuts and Parmesan cheese.

In a food processor, combine the prepared sage, garlic, and your choice of nuts. Pulse for about 30 seconds until it’s finely chopped, creating a vibrant base. Scrape down the sides of the bowl as needed.

While the processor is running, slowly drizzle in the olive oil. Allow it to mix thoroughly into the sage and nut blend for about 30-45 seconds until you reach a creamy consistency.

With the motor still running, add the grated Parmesan cheese and season with salt and pepper to taste, blending for another 15-20 seconds until well incorporated. Adjust seasoning as needed.

Transfer the sage pesto into an airtight container or serving dish. If serving immediately, drizzle with a touch of olive oil. For storage, seal tightly and refrigerate for up to two weeks or freeze in small portions.