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, ...

Italian food is more than just pizza, spaghetti, and lasagna. Across Italy’s 20 regions, there’s a huge variety of dishes ...

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 ...

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 ...

Elevate homemade pesto with some of these unexpected ingredients. If you want to enjoy something other than a classic basil ...

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.