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Pesto alla Siciliana
This is the recipe for the authentic pesto from Sicily. It combines a traditional pesto with Sicilian delights: ricotta cheese and tomatoes. It has a light and refreshing flavor. Enjoy it with tubular pasta so the pesto finds its way inside the tubes for a burst of Sicilian flavor with every bite! Seeding the tomatoes first allows the mixture to be thicker so it sticks better to the pasta.
The Best Classic Pesto
Peppery, tangy, creamy, and fresh-tasting — this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Borage Pesto
Try a different kind of pesto by using borage instead of basil. Tastes great with noodles. Use young borage leaves.
Easy Creamy Pesto
I use pre-made or prepared pesto to make this easy creamy sauce. Pesto concentrate also works great. It's a very simple and really tasty sauce. Great over pasta, veggies, and chicken.
Pepita Pesto
A mild, nutty-tasting (though nut-free) vegan pesto made with pepitas, parsley, and basil. Tastes great on pasta or bread.
Faux Pesto
Not your usual pesto. Everyone will be surprised when they learn the secret ingredients.
Three Pepper Pesto
This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.
15-Year-Old Pesto Sauce
I first tried pesto in a restaurant about 15 years ago and asked the chef what was in it. I love keeping my own jar of this on hand as it yields enough for a pound of pasta and is wonderful drizzled over tomatoes, boiled potatoes, or Italian bread.
Pecan Parsley Pepper Pesto
Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta.
Cacao Nib Pesto
Adding cacao nibs to traditional basil pesto gives your menu a smoky dimension. Use this pesto on pasta or spread it on toasted crusty bread topped with grated Italian cheese for a unique and healthy appetizer. It will keep in the refrigerator for up to 4 days.
Cannellini Bean Salad with Pesto
In this cannellini bean salad with pesto, grilled sourdough meets homemade pesto, charred fresh veggies, cannellini beans, and walnuts.
Spinach Basil Pesto
This spinach pesto sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add them to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing.
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