Garlic-Parsley Butter (Beurre Maître d'Hôtel)

A classic compound butter flavored with parsley, garlic, and lemon. It's perfect for grilled steak, seafood, or vegetables.

Basil and Parmesan Mayonnaise

Basil and parmesan give this mayo a robust flavor that can instantly do a lot of the heavy lifting in a salad dressing or on a sandwich.

Garlic Scape Compound Butter

A flavorful compound butter packed with mild and herbal garlic scapes with parsley, lemon, juice, and salt—perfect for melting on meats and fish and more.

Fresh Mint, Feta, and Pistachio Pesto

Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. It's delicious tossed with pasta, drizzled on fresh vegetables like sliced tomatoes, or served as a sauce for meats like chicken, pork, or lamb.

Pasta al Limone

Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.

Parsley-Shallot Butter From 'Prune'

This potent, lively compound butter from Gabrielle Hamilton's cookbook, Prune, dresses up her cheeseburger, but would be delicious in myriad applications, from dolloped on a piece of grilled swordfish to rubbed under the skin of a chicken before roasting.

Pesto!

Homemade pesto will last for 3 days in the fridge, or months in the freezer. Toss through pasta and pasta salad, spread on toast, use as a dip, dollop on everything!

Arugula Pesto

The peppery bite of arugula is tempered by oil and Parmesan, creating a smooth, yet incredibly flavorful pesto that's ready to top chicken, pasta—you name it!

Zucchini Parmesan

Zucchini Parmesan, layered with tomato sauce and a mixture of cheeses, is as company-worthy as it is stay-in-your-pjs fare.

The Best Pesto alla Genovese (Classic Basil Pesto Sauce)

We tested every variable to find the best method and ingredients to make the ultimate Genovese-style basil pesto sauce that tastes just like it came from the Ligurian hills of Italy.