Turns out, there actually is one simple ingredient that makes pesto even more refreshing than you ever thought possible ... a stronger piquancy than basil, use your best judgment on how much ...

Whizz the basil with the ... Season to taste. Pesto keeps for weeks, covered with a layer of olive oil in a jar in the fridge. It also freezes well but for best results don’t add the grated ...

This recipe makes ... Fresh pesto in tubs should be used within two to three days. Pesto can easily be made at home but you do need a generous amount of basil leaves to make just a small portion ...

A pasta and pesto dish from Liguria, home of the best basil in Italy, giving us the famous pesto al Genovese. For the pasta, place the flour in a bowl or on a work surface, and make a well in the ...

Thus, a collection that includes a no-cook berry showstopper, the best ... pesto recipe — of which there are endless variations with many an herb and nut — the northern Italian version with ...