One of the highlights of summer is making a big batch of yummy pesto from all the fresh basil in the garden. It’s actually on my to do list for next week. This pesto, however, is a bit different. In this case different = a great thing. This stuff is so good I could eat it with a spoon. It is the perfect accompaniment to a nice juicy grilled flank steak.
you will need:
1-8 oz. jar piquillo peppers, drained
2 cloves garlic, chopped
3 tablespoons pine nuts
1 tablespoon red wine vinegar
1 teaspoon pureed canned chipotle chiles in adobo sauce
½ cup olive oil
5 tablespoons freshly grated Parmigiano-Reggiano cheese
1 teaspoon honey
salt & pepper
Combine the piquillo peppers, garlic, pine nuts, vinegar and chipotle puree in a food processor and plus until coarsely chopped. With the motor running, slowly add the oil and pulse just until combined. Transfer to a bowl and stir in the cheese, honey, salt and pepper to taste.
Can easily be made a day in advance, covered and chilled. Bring to room temperature before serving.
makes: about 1½ cups
time: 15 minutes
from: Bobby Flay’s Grill It
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