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Num, num, num! (Gluten free) Pasta tossed with arugula pesto with spring veggies. Arugula, basil, toasted walnuts, garlic, lemon, parmesan cheese and olive oil all mixed together...next dinner party this is it!
Classic Pesto Place 4 cups loosely packed basil leaves, 1/2 cup grated Parmesan cheese, 2 garlic cloves, halved, 1/4 tsp. salt in a food processor; cover and pulse until chopped. Add 1/2 cup toasted pine nuts; cover and process until blended. While processing, gradually add 1/2 cup olive oil in a steady stream.
[ Recipe: Vegan Sicilian Nut Pesto and Pesto Rosso ] using unsalted pistachios, blanched almonds, hazelnuts, pine nuts, garlic cloves, basil leaves, mint leaves, extra-virgin olive oil and salt. ~ from TravelersLunchBox...
Presto Pesto - Frozen Pesto Cups How to make and freeze pasta cups for quick weeknight meals.