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

2. In a small bowl whisk the olive oil and lemon juice. Just before serving, whisk the olive oil dressing briefly to blend it ...

After cooling slightly, blend some of the peas with the toasted nuts, fresh basil, garlic, Parmesan and a splash of water to ...

Or, a stunning “carpaccio” made with raw paper-thin zucchini slices, buttery extra-virgin olive oil, fresh lemon juice, shaved Parmigiano Reggiano and toasted pine nuts. It’s a classic ...