Psst…basil is not required! You see it sold in jars in the pasta sauce aisle and have probably spotted it on restaurant menus ...

Traditional pesto is a blend of fresh basil leaves, garlic, pine nuts, olive oil, and Parmesan cheese, made using a mortar and pestle. The bright green sauce originated in Genoa, Italy ...

If you can’t get hold of micro salad, then a bag of mixed salad leaves or even watercress would make a good alternative. Tip 3: Freeze any leftover fresh pesto and use within one month.

To make the pesto, put the basil, garlic, toasted pine nuts and a pinch of salt and the food processor or mortar, and grind to a paste. Tip into a medium bowl and, using a wooden spoon ...

Beyond improving its flavor, feta also thickens pesto for a more lush, fatty texture that transforms its mouthfeel. You can replace Parmesan with feta or use both cheeses to make pesto for an ...

Pesto-fried eggs are loaded with the yummy flavors of vibrant basil, zesty garlic, pine nuts, and nutty cheese. To make eggs using pesto, use about ¼ cup of pesto, or however much you see fit ...