Almond and sage pesto pasta

Pesto pasta is a wonderful mid-week lunch or dinner meal. Elevate your pesto game by making our creamy almond and sage pesto. These simple flavours will make you feel like you’re dining in Italy.

Serves: 4




1 packet (500g)  Diamond pasta tortiglioni


Almond and sage pesto

2 cups Superb Herb sage leaves

1 cup FreshLife natural almonds

⅓ cup Olivado avocado oil & garlic

½ cup grated parmesan 

½ lemon, zest and juice

2 cloves garlic

Salt and pepper, to taste

Water, if needed


2 cups baby leaf spinach

Superb Herb sage to serve 

Grated parmesan to serve 



  1. Cook the tortiglioni according to pack directions. Meanwhile make the pesto.
  2. In a non-stick frying pan over medium heat toast the almonds for 3-4 minutes. 
  3. Add almonds and all remaining ingredients to a blender and pulse until chunky, adding oil as needed and salt and pepper to taste. 
  4. Once the paste is cooked, drain (reserve ½ cup of pasta water). In a large pot or frying pan over medium heat, mix pasta with pesto and reserved pasta water. Toss through spinach leaves. Serve with a sprinkle of parmesan and extra sage leaves.