This easy 10 minute basil pesto recipe uses simple fresh ingredients. It is quick to make, and so fresh. Also includes ...

Serve it with crisp toasts or vegetable crudites and win praises from your friends and family. 1. First prepare the pesto sauce: mix basil leaves, garlic, Parmesan and pine nuts in a blender. Add the ...

Next add in the salad leaves and olive oil until you get the consistency you require. Squeeze in the juice of 1 lemon. This will help balance the flavours and also preserve the bright green colour.

Cook pasta according to package directions. Drain well; cool to room temp. In food processor, combine 1 cup arugula, 1 cup ...

If you need to use up those leftover herbs from your garden, try adding them to dishes that are on the sweeter side. Here's ...

Blend fresh basil leaves with olive oil, garlic, walnuts to make pesto. Store in the fridge for up to one week or freeze in an ice tray for longer storage. In a dark, ventilated place, hang basil ...

lemon zest and juice and mix well to coat the pasta in the pesto. Add the mozzarella to the bowl with the rocket and stir gently to combine. Garnish with basil leaves and the remaining toasted ...

To serve, divide the vegetable rice equally among four warmed serving plates, then place one salmon-and-pesto parcel on top of each portion. Garnish with the basil leaves, if using. Tip 1 ...

Create a stunning mackerel and tomato pasta with homemade almond mint pesto in under 30 minutes for a nutritious weeknight dinner.

Claudia Romeo: Pesto is one of the most popular ... in the world because it has smaller leaves than usual and a more delicate flavor. And just like basil, all the seven ingredients are distinctly ...

But most pesto recipes are made with olive oil, crushed pine nuts, fresh basil leaves, and a hard cheese like parmesan cheese ...

Or how about beautiful, deep green Swiss chard leaves filled with ... chives, basil, parsley, scallions, and lemon zest to form a light, bright pesto that will flavor the loin from the inside.