The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Author: Andy Baraghani
Author: Rick Bayless
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. It's great on pasta, baked potatoes, pizza, or bread. Make it in just 15 minutes!
Author: Elise Bauer
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Author: Lora Zarubin
Brussels sprouts and spinach leaves bulk up the nutrition in this Caesar salad, with crispy baked kale adding a nice bit of crunch.
Author: Donna Hay
Author: Evan Kleiman
Author: Elizabeth Johnson
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
Author: Alon Shaya
Author: Kate Fogarty
Author: Rebecca Rather
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how...
Author: Maggie Ruggiero
Author: Joyce Goldstein
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness...
Author: Ian Knauer
Author: Betty Rosbottom
Author: Cara Brunetti Hillyard