Sage-Lemon Pesto - Bobby Flay

• 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

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.

sage leaf, flat leaf parsley, garlic, coriander seed, lemon juice, lemon zest, nuts, olive oil, parmesan cheese, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/sage-lemon-pesto-bobby-flay-374761 (may not work)