Similar Recipes
Pesto!
Homemade pesto will last for 3 days in the fridge, or months in the freezer. Toss through pasta and pasta salad, spread on toast, use as a dip, dollop on everything!
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Fresh Mint, Feta, and Pistachio Pesto
Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. It's delicious tossed with pasta, drizzled on fresh vegetables like sliced tomatoes, or served as a sauce for meats like chicken, pork, or lamb.
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Pasta Salad with Peas and Pesto
Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up.
Pesto pasta salad
A very easy pasta to whip up during the week and serve alongside a roast chicken.
Arugula Salad with Fennel and Lemon - Striped Spatula
This beautiful Arugula Salad with crunchy fennel, bright lemon, and freshly-shaved Italian cheese is one of my favorite recipes for lighter eating. Great for lunch or an easy side.
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Eat for Eight Bucks: Pumpkin Seed Pesto
Last week I finally got around to whipping up some pesto with pumpkin seeds, playing the part of pine nuts, and now I am smitten. I've tossed it with cold whole wheat couscous, twice I've stirred it into pasta, and I've eaten it by the spoonful while the baby begged for her fair share. With plain sliced tomatoes, pasta with pesto becomes a simple but filling celebration of summer.
Pesto pasta salad
Pesto pasta salad tips - don't skimp on pesto and don't be shy with olive oil. Homemade pesto is best, but if you must buy, get it from the fridge!
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Vegan Garden Pesto With Miso and Mixed Herbs
Put this versatile pesto on the table alongside a mixed grill. It's tasty with both lamb chops and chicken legs, shrimp and grilled vegetables, and, of course, served with pasta. Miso gives this pesto a remarkably savory, almost cheesy flavor, and keeps the sauce vegan for those avoiding animal products.
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The Best Pesto alla Genovese (Classic Basil Pesto Sauce)
We tested every variable to find the best method and ingredients to make the ultimate Genovese-style basil pesto sauce that tastes just like it came from the Ligurian hills of Italy.
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Cilantro Pesto
The distinct freshness of cilantro paired with the saltiness of cotija cheese, a little nuttiness, a garlic bite, and a faint heat.
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The peppery bite of arugula is tempered by oil and Parmesan, creating a smooth, yet incredibly flavorful pesto that's ready to top chicken, pasta—you name it!
Serve With
Pesto!
Homemade pesto will last for 3 days in the fridge, or months in the freezer. Toss through pasta and pasta salad, spread on toast, use as a dip, dollop on everything!
Pesto pasta salad
Pesto pasta salad tips - don't skimp on pesto and don't be shy with olive oil. Homemade pesto is best, but if you must buy, get it from the fridge!
Pesto pasta salad
A very easy pasta to whip up during the week and serve alongside a roast chicken.
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Pasta Shells with Chickpeas and Arugula
Though uncooked pasta sauces sound spectacularly easy, pulling them off isn't as easy as you'd think, as most sauces come off bland and watery. Add fresh mozzarella to the mix, and you just might end up with a gloopy mess of half melted nuggets of mozz, which stick to the pasta like laffy taffy. But leave it to Mollie Katzen to figure it all out.
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Garlic Scape Pesto (And 6 More Ideas for Garlic's Green Shoot)
Raw pine nuts and manually stirring in olive oil allows for a smoother and sweeter pesto that fully showcases this versatile ingredient that functions as a vegetable, aromatic, and herb all in one.
Basil Mint Pesto Pasta Salad with Tomatoes & Strawberries
Basil Mint Pesto Pasta Salad breaks the mold a bit. Not only is it pesto-based with basil and mint, but also an interesting key ingredient –– strawberries
Pasta Salad with Peas and Pesto
Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up.
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5-Minute Flatbread Pizza with Prosciutto, Arugula, and Mozzarella
Prosciutto, mozzarella, tomatoes, and arugula come together for a crisp, light pizza dinner. This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does only take five minutes to make, so I don't feel badly about it at all.
Fresh Mint, Feta, and Pistachio Pesto
Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. It's delicious tossed with pasta, drizzled on fresh vegetables like sliced tomatoes, or served as a sauce for meats like chicken, pork, or lamb.
Eat for Eight Bucks: Pumpkin Seed Pesto
Last week I finally got around to whipping up some pesto with pumpkin seeds, playing the part of pine nuts, and now I am smitten. I've tossed it with cold whole wheat couscous, twice I've stirred it into pasta, and I've eaten it by the spoonful while the baby begged for her fair share. With plain sliced tomatoes, pasta with pesto becomes a simple but filling celebration of summer.