Summer is here and I’ve switched to pesto mode, making and freezing as much of the sauce as I can to keep me stocked up for the season. Pesto is easy to buy, of course. But while most homemade sauces are better than their store-bought counterparts, the difference in quality between supermarket pesto and the batch you make yourself is particularly wide. Nothing compares to homemade.
Fortunately, all you need to do to make it yourself is put five ingredients in a food processor. That’s all! (He traditional method involves a mortar and pestle, but we live in the age of technology). I buy the ingredients in bulk and give the finished product to my kids, who call it “green pasta” and can’t get enough of it.
so put our pesto recipe to work and tell me about your own summer staples. I’m in dearemily@nytimes.comand I love hearing your suggestions and helping solve your dilemmas in the kitchen.
1. basic pesto
This easy pesto recipe from Florence Fabricant will kickstart your summer if you let it. Double it, triple it, even quadruple it; the pesto freezes perfectly. I freeze it in small portions so that I can defrost only what I need at any given time.
2. Skirt Steak with Salsa Verde Salad
Imagine sitting down to this meal somewhere in the open air on a summer night. Pretty good, right? The recipe is from Lidey Heuck, and while it would certainly be more delicious to toast the pine nuts for the salad, as she suggests, you can omit them if you’re short on time.
3. vegetable pulao
One of the most fragrant one-pot meals you’ll ever make, this pulao combines rice, vegetables, and a rich array of spices. The recipe is from Priya Krishna, and it makes a wonderfully satisfying and supple dinner with yogurt on top.
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