June 29, 2026

Let’s be clear: I’m not saying this is pesto. However, if you’ve spent some time in Italy, you might be aware that “pesto” comes from the Italian verb pestare, which means to pound or crush. And you also probably know there are dozens of regional variations besides the most common in the U.S., pesto alla Genovese. So, technically, I could call it pesto. But I don’t. Around my house, we call it Magic Sauce—my personal Litchfield County variation on pesto.

I toss it with pasta. I smear it on a roast beef sandwich. I dollop it on vegetables and fresh mozzarella. But its highest calling is being spooned over roast chicken the moment the bird comes out of the oven.

Ingredients:

A big handful of basil, a big handful of carrot tops, four garlic scapes, a small handful of walnuts, juice of half a lemon, a squirt of mayo, salt, pepper, and red pepper flakes, olive oil.

Put everything in a mini food processor (except the oil) and blend. Then add enough olive oil to make it saucy and spoonable. That’s it. Prego! (I mean that in the Italian “you’re welcome” kind of way, not the meh jarred sauce kind of way). —Clinton Kelly