Basil pesto without pine nuts? You're nuts!

I have no experience with sage pesto but I do have an advice. Make a test sample. Whip up a sage pesto and see how it tastes for you. If it's no go, you add other ingredients. Until it's good, then you make it in a big batch for winter.

I'll give this a try and see what happens.

The reason I don't add any pine nuts or cheese to the basil and olive oil is because I am mainly using it as a flavoring for spaghetti sauce and other dishes. It is so much better than using the dried version. Somewhere on the web someone mentioned putting some in a plastic bag, flattening it out into a sheet and then freezing it. This works great and all you have to do is break off a chunk as needed.

This is what I had in mind for the sage and mint.

Guess the only way to find out is to go ahead and try it. Nothing ventured, nothing gained!

If you are going to freeze it there isn't really any need for the oil. You can just freeze it in water. Either chopped and frozen in ice cube trays or flattened as you describe and frozen in sheets. Adding the oil would preclude some uses later on. e.g mint tea or mint sauce.