Sorry, no leftovers here.
editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he's been cooking, restaurants he's been eating at, and more. It gets better: If youWhenever I make pesto for dinner, I end up at the kitchen sink afterwards. In theory, I’m doing the dishes, but inevitably, I nab a green-slicked noodle or two from the serving bowl. And pretty soon, what was supposed to get packed up for leftovers has disappeared.
I can’t stop eating the stuff. At least during the month of August, when farmstand basil is abundant and affordable. Pesto genovese is only a handful of ingredients—basil, parm, garlic, pine nuts, and olive oil. But how you combine them , what the proportions are , and what the consistency is make all the difference.As a home cook who isn’t big on formal recipes—shhh...don’t tell the Test Kitchen!—I used to think that I could eyeball my way through the pesto process. But too often I would end up hitting it out of the park one day and scratching my head the next.recipe on my phone.
Honestly, I can’t recall making a better, more balanced, satisfying pesto. And when I mixed a big dollop of it with a splash of pasta water and then tossed in 16 ounces of al dente strozzapreti, well, I was in heaven. And to top it off, I served it with aAnd when it finally came time to do the dishes, I just sat there.
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