Sage-Lemon Pesto - Bobby Flay - cooking recipe

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

Preparation

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.