Parsley Pesto
Recipe information
Yield
Makes about 3/4 cup
Ingredients
2 cups packed fresh flat-leaf parsley
1 clove garlic, chopped
3 tablespoons pine nuts
1/4 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
Preparation
Step 1
Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until combined.
Step 2
Add the cheese, season with salt and pepper, and pulse a few times just to incorporate. Scrape into a bowl. The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
