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."
photo by a user photo by a user
Ready In:
1/2 cup of Pesto




  • 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.

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  1. 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!!!


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