Blend fresh basil leaves with olive oil, garlic, walnuts to make pesto. Store in the fridge for up to one week or freeze in an ice tray for longer storage. In a dark, ventilated place, hang basil ...

Pesto is an amazing sauce for so many dishes! This easy homemade pesto comes together in minutes and is perfect for pasta, ...

This recipe brings together the two most popular condiments - pesto and hummus. Serve it with crisp toasts or vegetable crudites ... Finish with a drizzling of olive oil, a sprinkling of red chilli ...

A cross between a classic tomato sauce and a Genovese pesto, this creamy tomato pesto makes for an easy and delicious meal ...

Switch things up when you make your next batch of pesto. There’s nothing more refreshingly classic than homemade pesto. The traditional form of pesto, which originated in Genoa, Italy, consists of ...

See how to prepare a fresh coconut here. Place the basil, garlic and cashew nuts ... However, you will need to make and use the pesto. The coconut oil will harden and set the pesto if placed ...

Nothing tastes like homemade pesto on your pasta ... Dried basil retains little of the aroma and flavour of fresh basil, so is of limited use in the kitchen.

James Martin whips up a super quick fresh pasta dish (made with his ... out the dough and cut into desired shapes To make the pesto: add the basil, wild garlic, lemon zest and juice, parmesan ...

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 of pesto. Variations ...

Fast-from-scratch pesto adds easy bright flavor to this pasta toss packed with sautéed shrimp, artichoke hearts, Greek olives ...