There are so many variations on pesto these days. This one stands out from the pack with a peppery fresh lemon flavor that is both refreshing and unforgettable. Melding the summery flavors of lemon basil with spicy arugula, fresh lemon zest, and just a touch of lemon juice, this is a pesto that’s half Italian tradition and half citrus sunshine. It enhances your favorite pasta perfectly, but it also works as a zippy sauce for salmon, chicken, or flank steak.
Recently, buzz has been building about what has come to be dubbed “Pine Nut Mouth,†a syndrome in which pine nut ingestion can occasionally cause a bitter, metallic taste to linger in the mouth.
Pesto is Italian for “pounded” because it is traditionally made in a mortar and pestle. Using a food processor, these sauces are now much easier and quicker to make. Though basil and pine nuts are the traditional components of an Italian pesto, different herbs and nuts can be used to make new varieties. Use pesto […]
Got leftover fresh cilantro? Use it in this quick and easy pesto that keeps in your fridge for a month or in your freezer for three. Try it spooned over grilled fish or add a little to your next bowl of hearty vegetable soup.
This parsley and basil pesto combines two powerhouse herbs to pack a serious punch of flavor. Toss with pasta, bean or rice salad, even fresh veggies for a quick meal. Alternately, use in chicken and ricotta calzones, on pizza instead of tomato sauce, or as a quick dipping sauce for anything from grilled shrimp to roast lamb. Freeze leftovers for use at a later time.
