When basil is in season, I can't make enough pesto. The classic Italian sauce native to Genoa tastes delicious on everything from pasta to pizza to grilled fish. It's excellent stirred into salads or slathered on sandwich bread. Although store-made pesto
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness.
I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off
This raw pumpkin pesto recipe is perfect if you're new to raw food--no special equipment or hard-to-find ingredients required! Serve it over raw veggies.
I was some surprised when I encountered this gorgeous tub of garlic scapes at the local market near our summer cottage. And delightfully the proprietors
