This one-ingredient upgrade is straightforward and works for both store-bought and homemade pesto. If you're adding fresh lemon zest to pesto, wash your lemon and pat the skin dry. Use a rasp grater, ...

1 lb. uncooked orzo 1/3 cup basil pesto 2 Tbsp. extra-virgin olive oil 2 tsp. grated lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) 1 (15-oz.) can white beans, drained and rinsed 1 pt. cherry ...

When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this ...

Originally published in F&W's 1998 cookbook "Quick from Scratch One-Dish Meals," this recipe for baked shells in a meaty sauce has become an enduring favorite. Swirling some basil pesto into the ...

In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot. Add the pesto, lemon juice and 1/2 cup of the pasta ...

Pesto is that one sauce you can use in anything, from pasta to sandwiches. Though traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil, you can reinvent pesto with ...

To make a classic basil pesto, first, gather fresh basil leaves, pine nuts, and garlic cloves. You'll also require olive oil, Parmesan cheese (optional), and a pinch of salt.

Nowhere does basil shine more than in pesto. I’ll buy a jar at the supermarket on a whim, and then wonder why I don’t eat it every day, at every meal — but homemade is always best.