Sage-Lemon Pesto - Bobby Flay

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.

• Ready In: 15 mins
• Serves: 4-6
• Yields: 1/2 cup of Pesto

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

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.