Turns out, there actually is one simple ingredient that makes pesto even more refreshing than you ever thought possible ... a stronger piquancy than basil, use your best judgment on how much ...

Whizz the basil with the ... Season to taste. Pesto keeps for weeks, covered with a layer of olive oil in a jar in the fridge. It also freezes well but for best results don’t add the grated ...

A pasta and pesto dish from Liguria, home of the best basil in Italy, giving us the famous pesto al Genovese. For the pasta, place the flour in a bowl or on a work surface, and make a well in the ...

While meatballs are cooking, prepare pesto in a food processor. Combine basil, pumpkin seeds, garlic, lemon juice and salt. Drizzle in olive oil. Process to a chunky, yet blended consistency.