Pesto

Name: Pesto
Yield: makes about 1 1/2 cups
Ingredients: 1 bunch of basil, to yield about 1 lightly packed cup; 1 garlic clove, peeled; Salt; 1/4 cup pine nuts, lightly toasted; 1/4 cup grated Parmesan cheese; 1/2 cup extra-virgin olive oil

December 20, 2011

Pesto is my favorite sauce to make. I love the sensory experience of pounding it and smelling it and tasting it as I go. Pesto is more than a pasta sauce: it’s delicious on sliced tomatoes, as a dipping sauce for vegetables, on a pizza, or as a sauce for grilled chicken and vegetables.

Recipe notes

Sweet-and-Spicy Squash With Scallion Oil

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Thai Curry Puff (Ga-ree Puff)

These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.