A novel take on the classic. Mint leaves, Parmesan, lemon, garlic, and peanuts (yes, peanuts), are blitzed in a food processor. It's great on lamb, chicken, salmon, and pasta.
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
No more tossing those frilly green carrot tops in the trash. Here’s how you can turn those lovely green carrot tops into something to dress up the carrots they came with.
Yes, kale pesto. It's easy and healthy and folks are calling it one of the best pestos they've ever experienced. Maybe you should see what all the fuss is about.
Calling all pesto lovers! This variation on the classic is unconventionally unique and every bit as much a keeper as the familiar rendition with pricey pine nuts.
A peppery riff on the classic Italian condiment that may even have improved upon tradition.
A milder alternative to the classic basil pine nut pesto, this requires just toss spinach, roasted almonds, Parmesan cheese, lemon juice, and olive oil in a food processor and buzz until smooth. Ten minutes and you're done.