In France, pesto is enriched with umami
Christopher Kimball’s Milk Street Think of it as pesto with an umami-rich kick. In Provence, France, cooks have their own version of a no-cook garlic and basil sauce. But they enrich theirs with savory anchovies. The cooks at Christopher Kimball’s Milk Street love it as a simple no-cook sauce for pappardelle pasta that comes together quickly in a food processor. They finish the sauced pasta with toasted chili-spiked breadcrumbs. Those offer a welcome textural contrast to the al dente noodles, as well as a subtle spiciness. And don’t forget to reserve some of the cooking liquid ...