Every cook should know how to make a basic pesto, that heavenly, easy-to-make blend of basil leaves, olive oil, pine nuts and Parmesan cheese. Once you’ve mastered that technique, provided you’re into face-melting heat (Serranos are HOT), the next logical step is swapping the basil for hot chili peppers. Mario Batali recommends tossing it with trenette, a pasta similar to thin linguine, but it makes a great crostini spread and adds an equally tasty kick to cooked vegetables.