Prep 15 mins
Cook 0 mins
A garlicky and herbaceous pesto. 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 raffia ribbon. Slightly adapted from Bobby Flay.
- 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
- 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.
- With the motor running, slowly drizzle in the oil and process until emulsified.
- Add the cheese, salt, and pepper and process 3 to 4 seconds longer.
- 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.
Oh, yum! Served this over fresh fettuccini and it turned out quite nice! Wonderful way to use up fresh sage that was given to me! I didn't have the pine nuts so used slivered almonds instead. I can just imagine what it would taste like with toasted pine nuts! I will definately use this one again!!! Thanks for the posting...what a unique find!!!