Using pesto in pasta salad is fantastic and it's even better in this recipe with fresh grape tomatoes and blanched zucchini. An additional dusting of fresh Parmesan makes this pasta even better.

All these pesto recipes include basil, but not all of them just use basil. If you are a pesto lover like me (and a true basil fan), these recipes are for you. Some include other leafy greens like ...

What Is The History Of Pesto? Pesto originated in Genoa, Italy in the 16th century. It was traditionally made using a mortar and pestle. The fresh basil leaves—superior in the northwest region ...

This list of Mediterranean diet recipes, like quiches, casseroles and high-protein salads, make delicious dinner options for ...

Pesto is that one sauce you can use in anything, from pasta to sandwiches ...

If you want to enjoy the punchy taste of dandelion greens, sauteing them with garlic is a quick, easy way to do it. Heat ...

An Italian dark green sauce for pasta originating in Genoa. It’s made from pine nuts blended with fresh basil, parmesan or pecorino cheese, garlic and olive oil. Red pesto is made similarly but ...

In a small bowl, thin out the remaining tablespoon pesto with 1 to 2 tablespoons olive oil -- just enough to be sauce-like. Divide the lettuce leaves into 6 piles of 2 leaves stacked on top of ...

Ingredients: For the pesto (or substitute 1 cup store-bought pesto): 2 cups fresh basil leaves; ½ cup grated parmesan cheese, preferably freshly grated ...

Using tongs, transfer ramp leaves to ice bath and reserve until completely chilled, about 1 minute. Place ramp leaves in bowl of a food processor. Add garlic, and pulse until blended, scraping ...

Step 1: Add 1/4 cup of oil and 1 tbsp of butter to a pan on a medium-low heat. Add the sage and cook until the edges crisp up. Be careful not to burn it or it will become bitter. Remove the sage ...