Grilled Tofu with Asiago and Walnut Pesto

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Pesto:

1/2 cup grated Asiago cheese

1/2 cup chopped fresh flat-leaf parsley

1/4 cup chopped walnuts

1 tablespoon (about 5 leaves), chopped fresh sage

1 garlic clove, roughly chopped

5 tablespoons grapeseed oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Tofu:

14 ounces firm tofu, drained and patted dry with paper towels

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper