Sage-Lemon Pesto - Bobby Flay

READY IN: 15mins
Recipe by BecR2400

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!!!

Ingredients Nutrition

Directions

  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.

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