Sage-Lemon Pesto - Bobby Flay

1. 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. 2

   With the motor running, slowly drizzle in the oil and process until emulsified.

3. 3

   Add the cheese, salt, and pepper and process 3 to 4 seconds longer.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.