Walnut-Sage Pesto

By Kristen Rasmussen, MS, RD

For this month’s Well Being Challenge, we encourage you to replace an unhealthy saturated fat or refined carbohydrate with a healthy unsaturated fat source once a day for one week. Demonstrate your commitment to embracing healthy fats in your diet by posting photos or comments about your healthy fat substitutions on our Facebook page wallHere’s a recipe to get you started. 

Walnut-Sage Pesto

Makes 1 cup


  • 1 bunch fresh sage (1 1/2 cups), chopped
  • 1/2 cup walnuts, may be raw or toasted
  • 1/2 teaspoon salt, optional
  • 2/3 tablespoons olive oil
  • Juice of 1/2 lemon

To Prepare

1. Using a food processor or blender, pulse sage, walnuts, and salt (optional) until incorporated. Gradually add in oil and lemon juice until desired consistency. Water may be added if needed.

Note: Sage has a strong flavor, so a little pesto goes a long way. Fresh pesto will keep for 4-5 days in the fridge, or can be stored in the freezer for up to one year. Try it on pasta, pizza, bruschetta, drizzled on roasted vegetables, and as a dipping sauce. For milder pesto, substitute half of the sage with spinach or other greens.