You can get all kinds of variations around Columbus, but experts say the best pesto is the simplest: basil, pine nuts, cheese ...

For this 5-ingredient pesto simply combine the basil and nasturtium leaves, pine nuts, chopped garlic, oil and parmesan together using a pestle and mortar, a blender or a food processor. For a basic ...

Stir the pesto through cooked fusilli pasta and serve garnished with more parmesan cheese a edible nasturtium flower (optional). This pesto recipe can be used time and time again in dishes.

While we’re not going to stop you from busting out a box of Annie’s and eating it straight out of the pot, we will let you know that there are tons of better options when you’re in the mood for ...

opt for a high-quality refrigerated version rather than jarred pesto. What’s the best pasta for this dish? Short, ridged pasta like casarecce, penne, or fusilli works best, as it holds onto the sauce.

With Pasta: Toss with al dente pasta for a quick lunch. Fusilli or spaghetti ar my favorite tipe of pasta. With Bruschetta: Spread pesto on toasted bread for an easy appetizer. As a Dip: Serve pesto ...

We say you can eat green eggs and ham with these pesto-filled, crispy prosciutto-topped bites. While the recipe and ingredient list calls for making homemade pesto, you can easily use a jar of the ...

Paula Wolfert's fresh basil-and-garlic sauce is a taste of Provençal summer. Pistou and pesto are saucy cousins from neighboring regions, and they do contain many of the same elements ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry ...