It’s perfect as a spread for sandwiches or flatbreads, a sauce for pasta or pizza, or a topping for grilled meats and vegetables. Versatile: Sun-dried tomato basil pesto, also known as pesto ...

Season with the salt and pepper. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino.

This simple pesto pasta salad is dressed with fresh basil pesto. You will only need half of the pesto for this recipe: keep the rest for another meal – it’s delicious with Mediterranean ...

In a bowl, add the ricotta and anchovy sauce (15 ... distribute the anchovies, and add basil leaves. Serve the pasta with sun ...

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture ...

There’s Danielle Alvarez’s spaghetti alla nerano, the pesto pasta from Sydney’s A’Mare, Ellie Bouhadana’s cavatelli with ...

Pesto is usually made with ingredients like pine nuts, basil, garlic, olive oil, and Parmesan cheese. I tend to prefer when those ingredients are fresh in a homemade sauce, but I decided to taste ...

1 Preheat the oven to 200°C (400°F/gas mark 6). Lightly oil 2 x 600ml (1 pint) loaf tins.

Make the pesto: Put the basil, olive oil, pine nuts ... Using a slotted spoon, transfer them to the colander. Add the pasta to the boiling water and cook until al dente, 10 minutes.