A kitchen in Rome Tomatoes make pesto alla trapanese a softer sauce than its Ligurian cousin, and is perfect draped around ribbon pasta ...

Crushing basil, garlic pine nuts together in a mortar and pestle leads to a smooth, basil-forward pesto. Rinse basil leaves, and dry well on a clean kitchen towel. Remove any thick stems, and tear ...

Cooking premade tortellini in vegetable broth and topping it with a dollop of basil pesto is all you need to do to whip up a ...

In a food processor, pulse the basil, parmesan, pine nuts, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of pepper ...

To blanch or not to blanch? That is the question when it comes to making basil pesto. Many cooks blanch the leaves for a few seconds so the pesto retains a vibrant green color. But will a few seconds ...

Any home cook with a basil plant knows how quickly it can grow when it’s in its summer prime. Just one week can yield plenty of leaves for tossing into a classic Caprese salad, blending into lemonade ...