New york pesto

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Ken Davidoff. Miranda Devine. See All. Steve Serby. Knicks stunned by 'college team' for first loss of season. Joel Sherman. Mark Cannizzaro. Charmoula Melissa Clark. Buffalo Sauce Eric Kim. Chile Crisp Genevieve Ko. Blistered Tomato Dressing Yewande Komolafe. Rhubarb Sauce Eric Kim. Nuoc Cham Yewande Komolafe. With motor running, add oil; process until smooth and creamy or until desired consistency, about one minute.

Season with salt and pepper. You can store the pesto in ice cube trays covered with plastic wrap or in an appropriately sized container. I press a little plastic wrap on the surface before covering to prevent oxidation, keeping that green bright! Cook desired amount of pasta in a pot of boiling salted water until al dente, according to package instructions.

Reserve some pasta water; immediately drain pasta and return it to the pot. Add desired amount of pesto to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats pasta you may not need all the water you reserve. Serve, sprinkled with additional cheese, if desired. Either beat pesto into eggs before scrambling or add on top finished eggs.