Do you like dipping your bread into olive oil or using it to mop up the sauce on your plate? If so, then you need to know about testaroli, the Tuscan dish of crêpe-like pancakes that are treated like pasta and tossed with pesto sauce. Here's how to make them at home.
'pesto' on Serious Eats
This fingerling potato salad with aioli, basil pesto, fried shallots, and pecorino is full of contrasts that come together into one amazing side dish.
Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.
Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. It's delicious tossed with pasta, drizzled on fresh vegetables like sliced tomatoes, or served as a sauce for meats like chicken, pork, or lamb.
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.
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.
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.
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.
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.
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.
A down-home dish of chicken and pasta with a spinach-pistachio pesto makes a quick and satisfying late summer dinner.
Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets.
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.
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.
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.
Skillet pasta with shrimp and basil pesto.
Pesto, mozzarella, and ricotta on a pizza.
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.
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.
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.