Bobbys Yellow Pepper—Cilantro Pesto

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Bobbys Yellow Pepper—Cilantro Pesto

 

2 large yellow bell peppers—grilled, peeled, seeded and chopped

1 garlic clove, chopped

2 tablespoons pine nuts

1/4 cup chopped cilantro

3 tablespoons freshly grated Parmesan cheese

1/4 cup extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

 

 

 

 

Place the peppers, garlic, pine nuts, cilantro and Parmesan in a food processor

and pulse until combined. With the machine on, add the oil and process until

emulsified. Season with the salt and pepper.

 

Author: Bobby Flay

Source: Food & Wine (magazine)

Formatted by Chupa Babi: 02.26.08

 

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