Lightly toast the pecans in a dry medium sauté pan over medium heat for about 3 minutes. Remove from the pan and roughly chop by hand or by pulsing in a food processor. Set aside.
Add half of the olive oil to the same pan and lightly sauté the shallots over medium heat until fragrant, about 2 minutes. Remove from the pan and set aside.
Pulse the sage and parsley in a food processor to roughly chop. Add the pecans, shallots, remaining olive oil, and salt and pepper to the food processor. Pulse again to the desired consistency. Do not purée.
Spoon the pesto into ice cube trays or small containers, or onto a wax paper–lined baking sheet or tray, and freeze. Once frozen, transfer the Flavor Bombs to an airtight container or a resealable freezer bag.