Matthew Cutolo

Matthew Cutolo Chef & content creator sharing classic Italian recipes and family traditions
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Pesto is one of those dishes that immediately takes me back to Liguria. After spending time in Vernazza and experiencing...
08/26/2026

Pesto is one of those dishes that immediately takes me back to Liguria. After spending time in Vernazza and experiencing dishes like this at Ristorante Belforte, you realize just how much the little details matter with something so simple.

Here’s how I make mine at home, including the unexpected trick I shared on the TODAY Show. 🇮🇹

When I made pesto on the TODAY Show, I shared one of my favorite tricks for keeping it vibrant and bright green. It’s incredibly simple and probably not what you’d expect.

START WITH THE FOUNDATION

With pesto, the quality of the ingredients matters. Start with good Parmigiano Reggiano that is freshly grated, pignoli and fresh garlic. When a recipe has these few ingredients, every single one brings something to the table.

FRESH BASIL IS EVERYTHING

Fresh basil is the heart of really good pesto. Use plenty of beautiful, fresh leaves and handle them gently. The goal is to preserve that fresh basil flavor and vibrant color.

EXTRA VIRGIN OLIVE OIL

Use a good extra virgin olive oil and drizzle it in to bring everything together, adding richness and helping create that smooth, creamy texture.

HERE’S THE GAME-CHANGING TRICK 🧊

Add a few ice cubes. They help keep everything cold while blending, which helps preserve that beautiful bright-green color and fresh basil flavor.

This is the same trick I shared on the TODAY Show.

BLEND JUST UNTIL COMBINED

Blend just until everything comes together. You don’t want to unnecessarily overwork or heat the basil.
And look at that color. This is the creamy consistency you’re looking for.

WHY TROFIE?

Trofie and pesto are a classic Ligurian pairing. Its twisted shape is perfect for catching the pesto so the sauce clings to every bite.

Cook it in well salted water until al dente.

KEEP THE PESTO OFF THE HEAT

Add the pesto to the hot pasta off the heat, then add a little starchy pasta water to loosen everything and bring the sauce together.

BRING IT ALL TOGETHER

Toss until the pesto and pasta water emulsify into a creamy, silky sauce that clings to every piece of trofie.

LOOK FOR THIS CONSISTENCY

This is the consistency you’re looking for: creamy, glossy and completely

One year ago today, The New York Times told the story of the place that has shaped not only the chef I am today, but the...
08/21/2026

One year ago today, The New York Times told the story of the place that has shaped not only the chef I am today, but the person I am as well. 🇮🇹❤️

Gargiulo’s has been part of Coney Island since 1907, and for three generations now, my family has had the privilege of carrying that tradition forward.

I grew up in this restaurant. I learned how to cook professionally here, I learned our family recipes and secrets from Mike the Bake, I learned what hospitality really means and I learned from the generations before me who dedicated their lives to keeping these traditions alive.

Seeing our family, our food, and the history of Gargiulo’s captured in The New York Times and shared with the world is such an incredible honor.

As proud as I am of where we’ve been, I’m even more excited about where we’re going. My goal has always been to honor what the generations before me built while finding new ways to share our food, our traditions, and our story with the next generation.

A special thank you to Regina Nadelson for telling our story so beautifully.

Here’s to the next chapter. Andiamo. 🇮🇹

08/19/2026

I’m convinced everything tastes better when you eat it with a ripped piece of bread. 🇮🇹🥖

Welcome to my new Rip & Dip series.

This one is inspired by my friend Ayesha Nurdjaja, the queen of ripping and dipping, who always reminds us that sometimes the best way to eat is to put something delicious on the table, tear off some bread and dig in.

I’m taking some of my favorite Italian ingredients: mortadella, pistachios, burrata, roasted tomatoes, artichokes, cannellini beans, ’nduja and plenty of extra virgin olive oil, and turning them into 6 Italian inspired dips and spreads made for sharing.

Which one do you want the recipe for first? 👇
Send this to someone you’d share these dips Follow along—all 6 recipes are coming soon! 🇮🇹

Bright, fresh, and built around some of my favorite summer flavors. 🍊🌿 Peppery arugula, shaved fennel, fresh citrus, and...
08/14/2026

Bright, fresh, and built around some of my favorite summer flavors. 🍊🌿 Peppery arugula, shaved fennel, fresh citrus, and toasted pignoli—all tossed in a homemade citrus vinaigrette so good you’ll want to drink it!

Mixing different varieties of oranges with grapefruit gives you layers of sweetness, acidity, and even a little bitterness. Each citrus brings something different to the salad—and together they create the perfect balance.

And don’t throw away what’s left! Squeeze the remaining orange and grapefruit over a bowl to get all of that fresh citrus juice to build our vinaigrette.

Turn that fresh citrus juice into a bright vinaigrette with fresh lemon juice, honey, extra virgin olive oil, salt, and black pepper. The honey softens the acidity while the olive oil rounds everything out without taking away from that fresh citrus flavor. It’s sweet, tart, and refreshing.

Peppery arugula makes the perfect base. It balances the sweetness of the orange and grapefruit without competing with them.

Slice the fennel nice and thin. You want that fresh anise flavor and crunch in every bite without letting it overpower the citrus.

Dress the arugula and fennel first, tossing everything until lightly coated. We’ll add the citrus afterward so those beautiful segments stay intact.

Finish with toasted pignoli for a little crunch and nuttiness. Toasting them first is a small step that makes a big difference in flavor.

Now layer in the grapefruit and oranges. Adding the citrus at the end keeps the segments whole and gives you a little sweetness and acidity in every bite.

Fresh citrus. Shaved fennel. Peppery arugula. Toasted pignoli. Simple, bright, and exactly what I want to eat this time of year. 🇮🇹🍊

Save this one for your next summer dinner—and send it to someone who needs to make it with you. 🇮🇹

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