Pasta with Chopped Pesto
Ted Cavanaugh
Technically, pesto should be pounded or processed to a paste, but sometimes shortcuts pay off. This chopped version yields a more varied texture and requires nothing more than a cutting board and a knife.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Salted almonds and parsley elevate this to bistro-worthy fare.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
The summer salad stalwart gets a makeover.
Beer cheese dip meets mac and cheese.
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.