How To Make Basil Pistachio Pesto This recipe, if you're using the mortar and pestle method, requires a bit of elbow grease and patience. However, once the pesto comes together, it's a glorious thing.

There are 320 varieties of basil in the world. Only 60 are edible, and only one is the right one to make pesto. Claudia: Which is the one we find here. More from Food ...

This chicken pesto recipe is fresh, light and full of flavour. If you don't have time to make your own pesto, buy a good-quality, ready-made brand. Preheat the oven to 180C/160C Fan/Gas 4.

How one man got the world making pesto by hand Cash assistant nutritionist Sarah Alderton said: "Pesto is an everyday product eaten by adults and children alike, but people might not realise just ...

If your ramps are on the sharper side, you can add some honey to soften the edge. Pesto will keep up to 5 days in a sealed container in the refrigerator, or in the freezer up to 3 months.

To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped. Add 3 tablespoons of olive oil ...

After a long day at work, no one wants to spend hours cooking dinner in a hot, stuffy kitchen. But rather than reaching for those takeout menus, why not cook yourself a nutritious using just a ...

“Pesto can be quite high in calories, so try to stick to the recommended serving size [around 50g],” she says. “It’s healthiest to make your own pesto if you can, so that you can control ...