If there's one thing that's constant about basil and pesto, besides the flavor, it's the color. Once basil leaves are chopped ...

Fresh basil makes up the bulk of the pesto, so you need about 2 cups of the leaves. When shopping, look for bright green basil leaves that are free from wilting and browning. Parmesan cheese .

This one-ingredient upgrade is straightforward and works for both store-bought and homemade pesto. If you're adding fresh ...

My perfect pesto recipe features fresh basil, chopped walnuts, fresh garlic, Himalayan sea salt, pepper, Parmesan cheese, ...

Preparation. Pesto Step 1. Place rack in center of oven; preheat oven to 350°. Toast ½ cup pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes ...

The pasta water secret makes all the difference here – reserve a cup before draining your linguine. When you whisk a splash ...

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.

In a 2011 Saveur piece, Laura Schenone called pesto "the uncooked, economical pride of Liguria" — a sauce born of poverty and a reliance on gathered greens. Its name comes from the Italian word ...

A little cream sherry enriches a tasty mix of fresh tomatoes, garlic, basil, mint, olive oil and chile pepper flakes. Toss ...

It features a Berkshire Farm stuffed pork chop with prosciutto di parma, roasted peppers, garlic, gruyere cheese, spinach, and sun-dried tomatoes, all served in a light pesto sauce. Powerful Pesto ...