Today, the New York Times profiled Maria Gandara, a woman whose pesto looks ordinary but “might as well [be] some rare liquid drug.” Her company, Buddhapesto, which she and her husband run out of their Woodstock farmhouse, makes just one product—basil pesto—but her customers are devout and, as the piece implies, possibly addicted. To try a different kind of pesto, we recommend this delicious basil-free version. Made with arugula, walnuts and Manchego cheese, the easy condiment is perfect with roast chicken, but will also upgrade a sandwich, pasta or sliced steak.
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