Piquillo Pesto

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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