Start by gathering your fresh sage, garlic, and nuts. Rinse the sage leaves under cool water and shake off excess moisture. Roughly chop about 2 cups of sage leaves and a couple of cloves of garlic, then measure out your nuts—either pine nuts or walnuts—about ¼ cup.

In a food processor, combine the chopped sage, garlic, and your chosen nuts. Pulse the mixture for about 20-30 seconds until everything is finely chopped but still has some texture.

With the food processor running on low speed, slowly drizzle in ½ cup of high-quality extra virgin olive oil. Continue to process for about 30 seconds until the mixture becomes smoother but still retains some chunkiness.

Next, add ½ cup of freshly grated Parmesan cheese to your mixture. Pulse again for about 10-15 seconds to combine everything evenly.

Once blended, taste your pesto! This is the time to adjust the flavor; add more salt or olive oil gradually to reach your desired taste.

Transfer your homemade sage pesto into airtight jars, filling them to the top to minimize air exposure. Drizzle a little olive oil over the surface before sealing; this helps preserve color and flavor.