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Sage-Lemon Pesto -Bobby Flay

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Ingredients

Adjust Servings:
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

Nutritional information

207.6
Calories
198 g
Calories From Fat
22 g
Total Fat
3.4 g
Saturated Fat
3.3 mg
Cholesterol
205.5 mg
Sodium
1.6 g
Carbs
0.4 g
Dietary Fiber
0.3 g
Sugars
2.2 g
Protein
23g
Serving Size

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Sage-Lemon Pesto -Bobby Flay

Features:
    Cuisine:

    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!!!

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , 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!!!, 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


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    Steps

    1
    Done

    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
    Done

    With the Motor Running, Slowly Drizzle in the Oil and Process Until Emulsified.

    3
    Done

    Add the Cheese, Salt, and Pepper and Process 3 to 4 Seconds Longer.

    4
    Done

    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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    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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