The food lab better home cooking through science ( PDFDrive ) 878

Pinch of red pepper flakes ½ cup extra-virgin olive oil Kosher salt and freshly ground black pepper Blanch and chill the basil and garlic as directed in step 1 of Classic Genovese Pesto (here); drain and squeeze out the excess liquid as in step 2 Transfer to the bowl of a food processor, add the tomatoes, olives, capers, cheese, vinegar, pepper flakes, and oil, and process until a paste is formed, about 30 seconds, scraping down the sides as necessary Season to taste with salt and pepper Serve or store as in step 4 Mother SAUCE #4: CREAM SAUCE ...Mother SAUCE #4: CREAM SAUCE