2. Tip the pasta and potatoes into a large bowl. Add the lemon rind and juice, olive oil, and a generous pinch each of salt ...

Italian pesto made from pea & mint is a guilty free appetizer. Check out this easy to make recipe made with some additional ...

Looking to elevate your pasta night with a bright, herbaceous sauce that’s just a little unexpected? This Pistachio Pesto ...

“Pesto is, again, one of those players that ... ‘Cooking Fast and Slow’ is packed with plant-based recipes that work whether you’ve got 15 minutes or a whole afternoon (Penguin Life ...

Step 1 In the bowl of a food processor, combine the basil (blanched, if desired; see Notes), olive oil, pine nuts, garlic and salt. Process until smooth, 30 seconds to 1 minute, stopping to scrape ...

Make ahead: After the pesto is added to the salad, it can be covered and refrigerated for up to 1 day. Storage: Refrigerate the salad and greens separately for up to 3 days.

Many of our galleries curate recipes or guides from a variety of sources ... pairs a subtly tangy berry granita with honey-sweetened pesto in this refreshing summer dessert. Choose the sweetest ...

With the machine running, add ½ cup olive oil and the canna-olive oil in a steady stream. Stir in the Parmesan and set the pesto aside. 3. Cook the spaghetti according to package directions. 4. When ...

After bringing us the most unusual ice cream flavours last summer, the Anya Hindmarch Ice Cream Project is back for a fourth year Just like last year, Anya Hindmarch’s playful spirit will be out in ...