Bobby Flay Pesto Food

RED PEPPER-BASIL PESTO PIZZA

Steps:

• For the pesto: Preheat an oven to 375 degrees F.
• Put the peppers on a baking sheet, rub them with the canola oil and season with salt and black pepper, to taste. Roast until they are slightly charred and soft, turning several times, about 25 to 30 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the skins and seeds.
• Put the peppers, garlic, basil and pine nuts into the bowl of a food processor and pulse until coarsely chopped. With the motor running, slowly pour the olive oil through the feed tube and pulse to emulsify. Add the cheese and salt and pepper, to taste and pulse a few more times just to combine. Scrape the mixture into a bowl.
• For the pizza: Light a grill to high heat.
• Roll the pizza dough into 2 (12-inch) circles, brush the top with some canola oil, and season them with salt and black pepper, to taste. Put them on the grill, oiled side down, and grill until the bottoms are slightly charred and golden brown. Brush the tops with additional oil before flipping the pizzas over. Continue grilling until the crusts are just firm, about 40 seconds.
• Transfer the shells to a baking sheet, top each with some of the pesto, mozzarella and shaved Parmigiano and return them to the grill. Close the cover and grill until the cheese melts. Remove the pizzas from the grill and finish the pizza with some sliced red onion and handful of arugula. Slice and serve.
• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

SAGE-LEMON PESTO - BOBBY FLAY

Steps:

• Combine the sage, parsley, garlic, coriander seeds, lemon juice, lemon zest, and pine nuts in a food processor or blender and process until coarsely chopped.
• With the motor running, slowly drizzle in the oil and process until emulsified.
• Add the cheese, salt, and pepper and process 3 to 4 seconds longer.
• Note: The pesto can be made up to 2 days in advance, covered, and refrigerated (or may be frozen). Serve as a topping for grilled chicken or turkey, or on a cracker with some cream-cheese. Makes a nice gift for the holidays in a jar tied with a pretty ribbon.

GRILLED PEACHES WITH ARUGULA PESTO AND PROSCIUTTO

Steps:

• Combine the arugula, parsley, cheese, pine nuts, shallot and some salt and pepper in a food processor, and process until coarsely chopped. With the motor running, pour in the olive oil and blend until emulsified. The mixture should be slightly loose; if it is stiff, add a splash of water and process briefly to combine.
• Preheat the grill to high heat. Brush the cut sides of the peaches with canola oil and season with salt and pepper. Grill cut-side down, covered, until charred, about 3 minutes. Flip over and continue grilling, covered, until soft, 3 or 4 minutes longer. Arrange the peaches cut-side up on a serving platter and drizzle with some olive oil. Spoon some pesto into the center of each peach half, then fold a piece of prosciutto and place it on the edge. Serve immediately.

PORCINI PESTO PASTA

Steps:

• For the pasta: Soak the dried porcini mushrooms in 1 cup hot tap water for 25 minutes to rehydrate.
• Lay the lasagna sheets out on a cutting board and cut into long strips about 1 1/2 centimeters (3/4-inch) wide.
• Meanwhile, in the bowl of a small food processor or a mortar and pestle, combine the basil, tarragon, Pecorino, walnuts and garlic and blitz to finely chop. Add the olive oil and season with salt and pepper and continue to blitz until well combined but still a bit textured.
• Heat the butter in a sauté pan over medium heat and add in the shallot. Season with salt and pepper and cook until tender and just slightly golden, about 3 minutes.
• Meanwhile, remove the porcini mushrooms from their liquid and reserve both. Gently squeeze the mushrooms to remove excess water and roughly chop. Add to the pan and continue to cook on medium heat until the mushrooms are lightly golden, about 2 to 3 minutes.
• Add the white wine and cook for 2 minutes, or until most of the wine has been absorbed. Pour 1/2 cup of the porcini steeping liquid into the pan, being careful to leave any grit that may have settled at the bottom of the liquid behind and discard the rest. Simmer until the liquid has reduced by about half.
• Place a large pot of water over high heat, season well with salt and bring to a boil. Cook the pasta for 2 to 3 minutes, or just until al dente. Reserving approximately 1 cup of cooking liquid, transfer the pasta from the pot directly into the mushroom mixture and stir in the herby pesto. Add a few tablespoons of the pasta cooking liquid to bring everything together and turn the heat down to low and allow the pasta to keep warm while you make the crunchy topping.
• For the topping: Melt the butter in a small skillet over medium-high heat. Add in the panko and cook, stirring constantly, until golden and crisp, about 1 minute. Transfer the panko to a small bowl and allow it to cool slightly before tossing in the Pecorino, lemon zest and herbs. Then season to taste with salt and pepper.
• Add a splash more of the pasta cooking liquid to the pasta if it seems a bit thick. Serve immediately sprinkled with the topping and additional Pecorino, if desired.

PESTO EGG TOAST

Steps:

• Turn the oven to its broiler setting and position a rack in the middle of the oven.
• Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
• Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
• Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.