Mascarpone with Sage & Pecan Pesto

Mascarpone with Sage & Pecan Pesto
Photo by Noe Dewitt

Aromatic sage takes the place of traditional basil in this updated pesto, and married with a healthy helping mascarpone cheese.

  • 1 cup canola oil
  • ¹⁄₃ cup extra-virgin olive oil
  • 2 bunches fresh sage leaves, washed and roughly chopped
  • 1 clove garlic, minced
  • ½ cup toasted pecans
  • 2 tablespoons grated Grana Padano cheese
  • Salt and pepper, to taste
  • 1 pound Mascarpone cheese

In saucepot, combine oils and heat to 350°F, using candy thermometer to check temperature. Lightly sauté sage in blended oil until translucent. Remove sage, and discard oil. When cool, combine sage with garlic, pecans and Grana Padano in food processor. Pulse coarsely. Season with salt and pepper to taste. Set aside. Place Mascarpone into bowl. Let stand at room temperature for 30 minutes to soften. With a rubber spatula, fold in the sage and pecan pesto. Makes 2½ cups.

Need something to pair with your pesto? Try this recipe for grissini (traditional Italian breadsticks) courtesy of Luke Palladino, chef/owner of Luke Palladino Hospitality Group.

Published on June 21, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email:

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