We tend to choose arugula over lettuce in winter because its leaves are more durable and do not wilt as quickly. This way, ...

Pesto is a deliciously fresh and versatile sauce, but it can lose its green color over time. This hack helps keep your pesto ...

As you drive north along the Adriatic coast, rows of grapevines become part of the scenery from the northern reaches of ...

When making pesto, the traditional recipe calls for pine nuts. But have you ever considered using cashews instead? Cashews are a fantastic substitute for pine nuts in pesto, bringing their own unique ...

Pesto is not, as many think, the Italian for ‘paste’. It means to pound, grind or crush, from the Genoese pesta(re), and refers to the method of making the pesto, as we today call the sauce known by ...

Milk Street’s take on Mexican tacos dorados or lemon pesto pasta and shrimp omelets are great weeknight meals.

Fresh and dried herbs are great ways to add color, flavor, and aroma to your dishes, but choosing one over the other depends ...

Blenders and food processors are great tools to have in any kitchen. But do you know when it's best to use each appliance?

Try this baked pesto tofu bowl packed with protein and flavored with mint, lemon, and nutritional yeast for a high protein ...

Wild garlic pesto is a great way to use up the bundles of wild garlic leave you’ve foraged, and Rachel Phipps’ recipe is a great starting point. You will need a blender or food processor to ...

Once you have all of the above ingredients, simply blend them together in a blender or using a handheld immersion blender and you’ll have a delicious, bright pesto! Em does warn that you do have ...