2Soak the tomatillos for 10 minutes in hot water. Remove the outer papery husk and pat the tomatillos dry with paper towels. Toss them with 2 tablespoons olive oil, and sprinkle with salt and pepper. Place on a baking sheet and roast in the oven for 20 minutes, or until soft and lightly browned. Cool.
3Place the garlic in a small skillet with 2 tablespoons olive oil over medium heat. Sauté until cloves are lightly browned and set aside.
4Place the garlic and piñon nuts in the work bowl of a food processor and finely chop. Add the tomatillos and their juice, the poblano chiles, and the remaining olive oil, and purée until smooth. Season with salt and lime juice to taste. Make sure the purée is thin enough to drizzle, adding 1 or 2 tablespoons water if it seems too thick. Pour the mixture into a container, cover with plastic wrap pressed onto the surface of the pesto, and set aside.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
The Perfect Pesto
As chosen by Marcia Gagliardi of Tablehopper.com.
Emilia Terragni's Go-To Pesto
This episode of My Go-To Dish features Emilia Terragni, editorial director at Phaidon Press in London. Terragni was responsible for the first English translation of the renowned Italian cookbook The Silver Spoon. To make this simple pesto sauce, see the recipe here.
How to Make Easy Basil Pesto
Pesto is one of those sauces that can be used on almost anything. In this video recipe, the CHOW Test Kitchen's Amy Wisniewski uses our Basic Basil Pesto recipe to show how it only takes a few minutes and a few ingredients to prepare this versatile summery sauce.
A healthy makeover of the often mayo-laden pasta salad, these bright and fresh versions are perfect for your next potluck or family event. Keep it classic with basil pesto and tomatoes, or give it an Asian twist with Thai basil and sesame oil.
Taste the snap and crunch of springtime in this easy weeknight pasta dish. Combine refrigerated tortellini with the bright and fresh flavor of homemade mint and basil pesto to deliver a weeknight meal your family will love.