Pesto is one of our favorite use-whatever-you-have-at-home recipes that pairs perfectly with basically any dish: slather it on a sandwich, over pasta, with fish and chicken, or pair it with roasted veggies. Make your own pesto following chef-in-residence Bobby Flay’s mix and match formula here:
- Nut of choice
- Green/herb of choice
- Garlic
- Parmesan cheese
- Extra virgin olive oil
- Salt and pepper
- Optional: lemon juice
Watch Bobby make his mix and match pesto:
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Bobby Flay’s Mix and Match Pesto
Ingredients
Scale
- Ingredients
- 1/3 cup basil leaves
- 1/3 cup baby arugula
- 1/4 cup toasted, unsalted pistachios
- 2 garlic cloves, roughly chopped
- 3 tablespoons Parmigiano Reggiano, grated
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Add all of the ingredients to a food processor and pulse to combine. Add water, one tablespoon at a time, if needed to reach desired consistency.
- Use the pesto over pasta, dollop on meats, fish, or roasted and grilled vegetables. Enjoy!
Why does some pesto taste bitter?
| There are a couple explanations as to why your pesto might taste bitter. Basil and olive oil both have a tendency to taste bitter if overworked in a food processor. The quality of your olive oil could be another contributing factor: higher quality olive oil is often more bitter-tasting. Your pine nuts could also be to blame, as stale pine nuts often develop a bitterness. |