When the sun is shining and the days are long, nothing hits the spot quite like a vibrant, refreshing pasta salad. This Pesto ...

This “winter” pesto that gets big flavor from roasted walnuts and a generous portion of Parmigiano Reggiano – not to mention ...

Any combination of salad leaves will work for this pesto, but rocket-based salads are particularly good. You can make it with leftover mint or parsley instead of basil too. Put all the ingredients ...

Spinach quiche is a delicious and savory option for brunch or a light dinner. A flaky pastry crust cradles a filling of egg substitute, milk (or plant-based milk), sauteed onions, garlic-sauteed fresh ...

Claudia Romeo: Pesto is one of the most popular sauces in ... This variety is considered the finest in the world because it has smaller leaves than usual and a more delicate flavor.

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.

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture ...

Red leaf, Thai, and lemon-flavored basil varieties are less susceptible ... Plan to grow and harvest extra basil to make pesto or flavored vinegar. Make plenty to enjoy throughout the year and share ...