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 ...

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 ...

When we think of pesto, we usually imagine the classic Genovese ... For the nuts, you can use untoasted or toast them yourself in a skillet over medium-low heat. To finish the recipe, choose ...

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 ...

Pesto-loving tourists at Genoa airport are happy to pay to keep their precious jars In an era of high-security air travel, many a passenger has fallen foul of the rules banning liquids on planes ...