New York Times Pesto Recipe

Toss to coat pasta in pesto adding more water if required to make pasta silky and saucy rather than dry and sticky.

New york times pesto recipe. Combine the fennel fronds garlic nuts and salt in a food processor or blender and pulse until the mixture is chopped up. Then when youre ready combine it with the cheese and proceed. Turn on a food processor fitted with the steel blade and drop in the garlic cloves.

If you do not have a food processor you can mince garlic nuts and basil by hand. Pesto is best homemade and it gives any dish a glorious taste of summer httpstcoIijf0cfQ8x httpstcoVepSaLkj54 Privacy Pinterest. Add pesto and 14 cup of pasta water.

Apparently the Purdys use New York Times writer Jane Brodys recipe which you can find on Kathys blog along with a vintage Kathy essay about you guessed it her family pesto ritual at basil-harvest time. Pulse several times until finely chopped. For the arugula pesto.

Or maybe you dont have basil at all and instead want to make a pesto from cilantro or spinach. If youre serving right away add the basil and lemon juice. Pulse a few times until chopped.

Add the garlic and red pepper flakes and cook stirring for about 30 seconds or until fragrant. 1 cup garlic scapes sliced crosswise about 10 to 12 scapes ¼ cup raw sunflower seeds ½ cup extra virgin olive oil. In this weeks Recipes for Health Martha Rose Shulman has pulled out the hand blender to whip up extra batches of puréed basil to be frozen and enjoyed in various pesto dishes all winter.

Dump the spinach and basil into the boiling water and stir. Christopher Simpson for The New York Times. Andrew Scrivani for The New York Times.