Sandra This Bobby Flay Pesto Recipe is a vibrant and aromatic recipe, which is made with peppery fresh basil leaves and buttery pine nuts. It’s a versatile kitchen staple, ready in about 5 minutes.
Bobby Flay Pesto Recipe Ingredients
- 2 cups (60g) fresh basil leaves
- 1/3 cup (48g) pine nuts
- 1/3 cup (25g) freshly grated or shredded parmesan cheese
- 3 small cloves garlic (roasted garlic or fresh)
- 1/3 cup (80ml) olive oil
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
How To Make Bobby Flay Pesto Recipe
- Pulse the dry base: In the bowl of a food processor or high-powered blender, combine the fresh basil leaves, pine nuts, grated parmesan cheese, and garlic cloves. Pulse a few times until the ingredients are coarsely chopped and combined.
- Emulsify the sauce: With the motor running (or scraping down the sides periodically), slowly stream in the olive oil, lemon juice, and salt. Process until the mixture is completely smooth and bright green. If the pesto is too thick for your liking, drizzle in a little more olive oil to thin it out.
- Season and serve: Taste the pesto. Add freshly ground black pepper and additional salt if needed. Serve immediately or store for later use.
Recipe Tips
- Toast the Pine Nuts: To bring out the nutty, buttery flavor, toast the pine nuts in a dry skillet over medium-low heat for 3-4 minutes until golden brown before adding them to the processor. Watch them closely as they burn easily.
- Fresh vs. Roasted Garlic: Using fresh garlic provides a sharp, spicy kick. Using roasted garlic (a Bobby Flay favorite) makes the pesto mellower, sweeter, and richer.
- Keep it Green: Basil oxidizes (turns brown) quickly when cut. The lemon juice in this recipe helps preserve the bright green color. For extra insurance, you can blanch the basil leaves in boiling water for 10 seconds and shock them in ice water before blending.
- Cheese Matters: Use Parmigiano-Reggiano and grate it yourself. Pre-grated cheese often has fillers that can make the texture gritty rather than creamy.
What To Serve With Bobby Flay Pesto
This sauce is liquid gold and improves almost any savory dish.
- Pasta: Toss with linguine or penne for a quick dinner.
- Caprese Salad: Drizzle over mozzarella and tomatoes.
- Grilled Chicken or Shrimp: Use it as a marinade or a finishing sauce.
- Sandwich Spread: Mix with mayo for a pesto aioli on turkey sandwiches.
How To Store Bobby Flay Pesto Recipe
- Refrigerate: Transfer the pesto to a small jar or airtight container. Smooth the top and drizzle a thin layer of olive oil over the surface to prevent air from touching the basil (which causes browning). It keeps for up to 1 week.
- Freeze: Pesto freezes beautifully. Spoon it into an ice cube tray and freeze until solid. Transfer the pesto cubes to a freezer bag for up to 6 months. Thaw individual cubes as needed for sauces.
Bobby Flay Pesto Recipe Nutrition Facts
- Calories: 190
- Total Fat: 19g
- Saturated Fat: 3g
- Cholesterol: 5mg
- Sodium: 150mg
- Total Carbohydrates: 2g
- Dietary Fiber: 1g
- Sugar: 0g
- Protein: 3g
Nutrition information is estimated per 2-tablespoon serving.
FAQs
Yes. Pine nuts can be expensive. Walnuts are a great, budget-friendly substitute that offers a similar texture and earthy flavor. Almonds or pistachios work well too.
Bitter pesto usually comes from over-processing extra virgin olive oil (which releases bitter polyphenols) or using old garlic. To avoid this, you can hand-stir the olive oil in at the end instead of blending it.
Yes. Simply omit the parmesan cheese. To replicate the cheesy flavor, substitute it with 2 tablespoons of nutritional yeast.
Try More Recipes:
Bobby Flay Pesto Recipe
Description
A classic Genovese-style pesto featuring fresh basil, toasted pine nuts, and a touch of lemon juice to keep the flavors bright and the color vibrant.
Ingredients
Instructions
- Add basil, pine nuts, cheese, and garlic to a food processor.
- Pulse until coarsely chopped.
- Add olive oil, lemon juice, and salt.
- Blend until smooth, scraping sides as needed.
- Season with pepper and extra salt if desired.
- Store with a layer of oil on top to prevent browning.
Notes
- Oil Quality: Since this is a raw sauce, use the best quality Extra Virgin Olive Oil you have for the best flavor.
- Texture: For a chunkier, rustic pesto, use the “pulse” button rather than letting the machine run continuously.
- Garlic: If using raw garlic, ensure the cloves are small or use fewer to prevent the sauce from being too spicy.
