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How to Make Pesto According to Chef Bobby Flay

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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Get the full recipe now:

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Bobby Flay’s Mix and Match Pesto

  • Author: Misfits Market


  • 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


  1. 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.
  2. 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.