Process the almonds thoroughly in the bowl of a food processor.
Wash and destem the sage leaves. Add the sage, garlic clove, and sea salt to the food processor and process until blended completely.
With the food processor on low, slowly add in the olive oil to the top. There should be a tiny hole in the feeder tube exactly for this purpose. You will need to add the oil in slowly, as it feeds in very slowly through the tube. This allows for proper emulsion in the processor and the perfect consistency in your pesto.
Keep the pesto in a mason jar in the refrigerator OR freeze into cubes like this for longer storage.
We loved this pesto mixed with Alfredo sauce, and I highly recommend trying that combination as a meal option. However, the flavors would also be appropriate for a salad dressing or fancy grilled cheese spread.