In a 2011 Saveur piece, Laura Schenone called pesto "the uncooked, economical pride of Liguria" — a sauce born of poverty and ...

Traditional pesto is a blend of fresh basil leaves, garlic, pine nuts, olive oil, and Parmesan cheese, made using a mortar and pestle. The bright green sauce originated in Genoa, Italy ...

"The beauty of this recipe is there is no last-minute craziness, so you get to keep your sanity and enjoy your own party!” ...

Claudia Romeo: Pesto is one of the most popular sauces in the world. The original recipe calls for seven ingredients, no more, no less. Basil, extra-virgin olive oil, pine nuts, Parmesan cheese ...

Beetroots don’t have to be complicated to be delicious, and this recipe proves it! With just a few simple ingredients, this baked beetroot salad brings out the natural sweetness and earthiness of the ...

Celebrity chef Giada De Laurentiis has been wowing us for years with simple, healthy takes on her favorite Italian dishes.

To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped. Add 3 tablespoons of olive oil ...

Serve with new potatoes and green beans. Store any leftover pesto in a screw-top jar, with enough olive oil to cover the pesto. It will keep in the fridge for up to a week.

The grandmother of nine adds that the pesto (which doubles as a marinade and a sauce) can be made even earlier. “Store it with a coating of olive oil to avoid any oxidation," she says.