Toast the Walnuts: Begin by heating a skillet over medium heat. Add the walnuts and toast them for about 3 to 5 minutes, stirring frequently, until they are golden and incredibly fragrant. Transfer the walnuts to a cool plate to prevent further cooking.

Blend the Ingredients: In a food processor, combine the toasted walnuts, fresh sage leaves, grated Parmesan cheese (or nutritional yeast for a vegan option), and a single clove of garlic. Pulse the mixture until everything is well combined but still textured, about 15-20 seconds.

Add Olive Oil: With the processor running, slowly drizzle in the extra virgin olive oil. Continue blending until the mixture reaches a smooth and creamy consistency, which should take about 30 seconds.

Season to Taste: Once you achieve a smooth texture, stop the processor and taste your Sage Walnut Pesto. Add salt and pepper to your liking, pulsing a few times to integrate the seasonings.

Store or Serve: After seasoning, transfer your Sage Walnut Pesto to an airtight container. It can be stored in the fridge for up to a week or frozen in ice cube trays for easy portioning later.