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The Best Pesto

Serious Eats Daniel Gritzer 6 comments

This pesto sauce, through rounds and rounds of testing, has been honed to the perfect ratio, ingredients, and method. And while a mortar and pestle is a bit of work, the superior sauce it produces compared to a food processor can't be argued. This is the true, best pesto. Using a food processor, this ratio of ingredients will still produce a great sauce. More

Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto

Serious Eats J. Kenji López-Alt 9 comments

Grilling and pesto are two of the quintessential flavors of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before slicing it into pinwheels and grilling it over hot coals. More

Orecchiette With Broccoli Rabe, Spicy Italian Sausage, and Pesto

Serious Eats Nick Kindelsperger Post a comment

After years of drinking Negronis, I've grown to love the sensation of bitter broccoli rabe, just so long as it's balanced by something else. In this dish, the foil comes from both spicy sausage and some fresh pesto. More

Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto

Serious Eats Kerry Saretsky Post a comment

This recipe takes the classic flavors of pasta with cacio e pepe and substitutes nutty, wholesome barley instead, topping it off with a simple tenderloin steak and a dollop of watercress pesto. More

Striped Bass Chowder from 'The Catch'

Serious Eats Kate Williams Post a comment

Ben Sargent got his cooking career started by slinging chowders from a Brooklyn surf shop. So it should come as little surprise that he includes so many recipes for the seafood stew in his new cookbook, The Catch. This chowder, made with striped bass and broccoli rabe pesto, serves as a perfect bridge between quick summer meals and heartier cold-weather soups and stews. More

Make-Ahead Spaghetti With Arugula Jalapeño Pesto and Zucchini

Serious Eats Suzanne Lehrer 1 comment

There are few sights more welcoming after a day in the sun than a tangle of cold noodles slicked with pesto, waiting to be eaten straight from the container. I recreated the pesto wheel here with arugula, Parmesan, walnuts and, stick with me, jalapeño. More

Spinach Pesto Chicken

Serious Eats Stephanie Stiavetti Post a comment

A down-home dish of chicken and pasta with a spinach-pistachio pesto makes a quick and satisfying late summer dinner. More

Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets

Serious Eats Jennifer Olvera 1 comment

Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets. More

Basil and Parmesan Mayonnaise

Serious Eats Joshua Bousel 5 comments

Basil and parmesan give this mayo a robust flavor that can instantly do a lot of the heavy lifting in a salad dressing or on a sandwich. More

Pan-Seared Flank Steak with Shiitake Mushrooms and Pumpkin Seed Sauce

Serious Eats Nick Kindelsperger Post a comment

Whenever I'm looking for a side dish to pair with steak, my mind tends to gravitate toward mushrooms, since the two are such a fantastic pair. The only problem is a visual one: both are brown, making for a monochromatic dish. Steakhouses solve this problem by adding a completely unnecessary sprig of parsley; I decided to go all in and add as much green as possible, in the form of a lime-heavy pumpkin seed pesto. More

Make-Ahead Spring Vegetable Soup with Pesto

Serious Eats Suzanne Lehrer Post a comment

If your office is anything like mine, which is to say, offensively freezing given the calendar date, then you likely share my affinity for soup in warm weather. Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup, so you can feel like spring while shivering at your desk. More

Skillet Pesto Pasta with Shrimp and Pine Nuts

Serious Eats Yasmin Fahr 4 comments

Skillet pasta with shrimp and basil pesto. More

Pizza with Pesto, Ricotta, and Mozzarella

Serious Eats J. Kenji López-Alt 3 comments

Pesto, mozzarella, and ricotta on a pizza. More

Mint Pesto

Serious Eats Joshua Bousel Post a comment

This mint pesto is salty and bright with a mint flavor that's tempered to just the perfect amount so it doesn't overpower whatever it's used on, like lamb. More

Chicken with Spinach Tagliatelle and Parsley Pesto

Serious Eats Yvonne Ruperti Post a comment

Go green this St. Patrick's Day with a vibrant and flavorful parsley, pine nut, and Parmesan pesto tossed up with spinach pasta, pan-grilled chicken, and wilted baby spinach. More

Rachel Allen's Potato, Leek, and Smoked Bacon Soup

Serious Eats Kate Williams 1 comment

Potato and leek soup is filling, cheap, easy to make, and almost always tastes more complex than its name implies. In Rachel's Irish Family Food, Rachel Allen adds even more complexity to the standard purée by building the soup base with smoky bacon. She also ups the allium quotient by adding a chopped onion to the mix, and finishes it all of with a bright swirl of parsley pesto. More

Grilled Pizza Panini Sandwich

Serious Eats Suzanne Lehrer Post a comment

Two gooey, melted cheese delicacies come together for the ultimate crowd-pleaser. Crisp, grilled pizza doughs are slathered with homemade sundried tomato pesto and covered with classic toppings--and plenty of cheese, of course. More

Tagliatelle with Red Provençal Pistou

Serious Eats Kerry Saretsky 5 comments

Fresh tagliatelle gets tossed with a Provençal pistou full of garlic, basil, and those red, ripe sun-dried tomatoes. More

Cilantro Pesto-Stuffed Pork Tenderloin With Summer Succotash

Serious Eats Jennifer Olvera 2 comments

Pounded pork tenderloin gets slathered with cilantro pesto and a shower of pepper jack before it's rolled, roasted and served with spicy succotash. More

Chorizo Crusted Cod and Beans with Arugula Pesto

Serious Eats Kerry Saretsky 6 comments

A thick piece of cod, roasted with pennies of Spanish chorizo full of garlic and paprika, perched on a bed of cannellini beans toss in a basil-arugula pesto. All in one pot and twenty minutes. More

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