A dollop of pesto elevates your week night pasta and with its verdant, silky appearance, it’s easy to tell ourselves this ...

To make the lemon pesto, wash the lemons under very hot water then dry. Using a vegetable peeler, peel the lemons, ensuring ...

During summer there's a bounty of fresh basil at farmer's markets, and I often buy a few bunches and whip up pesto sauce.

Few culinary combinations are better than an Italian trilogy of pasta, pesto, and seafood. This classic combo is especially popular in the northwest region of Liguria, from where the classic pesto ...

Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino.

Pesto is our go-to pasta sauce year-round, but especially in summer, when fresh basil abounds. Basil's aromatic brightness and vibrant color are the hallmark of this delicious, classic sauce ...

Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve. You can use any ...