Pesto Sauce

Pesto is our go-to pasta sauce all year round—but especially in the summertime when fresh basil is abundant. The nutty sauce is perfect for hearty winter pastas, but its herb-y brightness (and vibrant color) makes it a welcome addition to summer dishes as well. There are plenty of ways to riff on this classic sauce—try using other greens and herbs like spinach, kale, parsley or mint, and swap pine nuts for pistachios, hazelnuts or almonds. We love to add pesto to sandwiches, use it as a marinade for fish and stir it into creamy dips. Whether you’re looking for a new twist on pesto sauce or want a super classic version, Food & Wine has a recipe for every occasion.

Read More
Food & Wine: A Recipe Road Trip Through Campania
A Recipe Road Trip Through Campania
Napolitano pies—huge, soupy and piled with bufala—are usually the first stop for any traveler to Southern Italy. But the cuisine in and around Naples goes deeper than pizza.  Campania is a fertile agricultural region, providing produce—like its famous zucchini, tomatoes and citrus—to the rest of Italy. The Tyrrhenian sea to the west teems with octopus, anchovies and mussels, and windswept hills are studded with vineyards and olive orchards. Generations of farmers have maintained indigenous livestock breeds, providing meat and dairy products like the region’s beloved cheeses. What’s the best way to sample this region’s rich history and cuisine? In a perfect world, we’d all be able to take a road trip down the Italian coast—red convertible, wind in our hair, Sofia Loren-style. If this isn’t in the cards, fear not: You can still cook your way around Campania with Naples and the Amalfi Coast (April 2017), the latest in Phaidon’s Silver Spoon series on Italian cooking. The book, available now for pre-order, offers a culinary tour with recipes from each of Campania’s five provinces—check out a sneak peek below. —Hannah Walhout

The Best Pesto Sauce Ideas

Easy Pesto Sauce Recipes


Advertisement
Advertisement
Advertisement
Advertisement
Advertisement