Here’s what you’ll need: A food processor or high speed blender are great tools for making lemon pesto and what I’m using for this recipe. Check out these alternative homemade pesto methods.

While pesto is traditionally made with basil, there are many vibrant, flavorful ingredients you can use instead. Try this ...

To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate ...

Wild garlic pesto is a great way to use ... a blender or food processor to make this recipe. Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food ...

My recipe leans on tarragon, chives, basil, parsley, scallions, and lemon zest to form a light, bright pesto that will flavor the loin from the inside. But feel free to use whatever you have on hand.

Taste and adjust for flavor, adding more salt, lemon juice or olive oil as needed. If your ramps are on the sharper side, you can add some honey to soften the edge. Pesto will keep up to 5 days in ...

Asking for a friend. We’ve fully toggled into holiday mode here at New York Times Cooking, starting with Cookie Week, our annual baking bonanza: seven original recipes and videos to go with them ...