A Perfect Pesto to Power Your Summer
The New York Times Plantains with eggs and jammy tomatoes are light yet filling, and sheet-pan chicken brightens up with radishes and lime.
Summer is here and Ive shifted into pesto mode, making and freezing as much of the sauce as I can to remain stocked through the season. Pesto is easy to buy, of course. But while most homemade sauces are better than their store-bought counterparts, the quality delta between supermarket pesto and the batch you make yourself is particularly wide. Nothing compares with homemade.
Luckily, all you need to do to make it yourself is put five ingredients in a food processor. Thats it! (The traditional method involves a mortar and pestle, but we live in the age of technology.) I buy the ingredients in bulk and feed the finished product to my children, who call it green pasta and cant get enough.
So put our pesto recipe to work, and tell me about your own summer staples. Im at [email protected], and I love to hear your suggestions and help solve your kitchen quandaries.
