Sage-lemon Pesto - Bobby Flay

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/4 cup fresh sage leaf
• 1/4 cup fresh flat leaf parsley
• 1 garlic clove, smashed
• 1/4 teaspoon coriander seed
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon grated lemon zest
• 2 tablespoons toasted pine nuts or 2 tablespoons walnuts
• 1/3 cup olive oil
• 3 tablespoons grated parmesan cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 combine the sage, parsley, garlic, coriander seeds, lemon juice, lemon zest, and pine nuts in a food processor or blender and process until coarsely chopped.
• 2 with the motor running, slowly drizzle in the oil and process until emulsified.
• 3 add the cheese, salt, and pepper and process 3 to 4 seconds longer.
• 4 note: the pesto can be made up to 2 days in advance, covered, and refrigerated (or may be frozen). serve as a topping for grilled chicken or turkey, or on a cracker with some cream-cheese. makes a nice gift for the holidays in a jar tied with a pretty ribbon.