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Sage Kale Pesto


Who says that pesto is for the summer months? Fresh sage leaves and kale give this pesto recipe the fall upgrade that will complement your autumn seasonal produce, soups, pasta, sandwiches, and pizzas.

I love pairing pesto and squash in fall and winter. Depending on where I am living it can be difficult to find fresh basil. By utilizing seasonal ingredients I can incorporate foods that are easily accessible in farmer’s markets and grocery stores and be more inventive with my flavors.

I encourage you to play with this recipe and use what you have on hand. If you don’t have sage leaves try fresh rosemary leaves instead. If you don’t like kale substitute another green vegetable such as spinach, arugula, or even broccoli. As long as you are using ingredients you enjoy your recipe is sure to be a success.

Sage Kale Pesto

The perfect pesto for all of your Fall recipes!
Servings 8 people
Prep Time 10 minutes
Total Time 10 minutes


  • Food processor


  • ½ cup fresh sage leaves
  • 3 cups kale destemmed
  • 2 sun-dried tomatoes
  • 1 clove garlic
  • 1 ½ Tbsp walnuts
  • juice of ½ lemon
  • ¼ cup olive oil
  • salt and pepper to taste



Cover pesto with a thin layer of olive oil and store in the refrigerator for up to three days.
You can also freeze individual servings in an ice cube tray.
Course: Appetizer, Homemade Staples, Sauces
Cuisine: American, Italian
Keyword: appetizer, Easy Recipe, fall recipe, Homemade Staples, Quick & Easy, Sauce, vegan

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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