Recipe by BecR
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.
Top Review by Abby Girl
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!!!
- 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
Directions See How It's Made
- 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.