Serious Eats: Recipes
Make-Ahead Spaghetti With Arugula Jalapeño Pesto and Zucchini
Notes: To add and maintain more heat, keep the seeds in the jalapeño. Make sure to drain the pesto well, otherwise you'll end up with some separated oil the next day. You can keep the oil in an airtight container and mix it into vinaigrettes for a subtle kick.
Swipe some of this pesto on shrimp, beef, chicken or tacos. It goes well with just about everything.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
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