Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A verdant pesto made with green garlic bulbs and stalks to highlight the sweet, nutty flavor of this early spring farmers market and CSA favorite.
A vegan pesto made with ramps leaves. Lemon juice helps to fix the vibrant green color.
Beet pesto: simple, gorgeous pesto made from roasted beets and walnuts.
On a bright but cool day, I made spring pea pesto using frozen peas. When the fresh ones appear at the market, I will whip up another batch, but for now frozen are the perfect way to navigate the awkward seasonal transition.
Lush green pesto, made with fresh mint, garlic and lemon juice. Also including a delicious Roman serving suggestion!
A vegan pesto made with pumpkin seeds (pepitas) which are a nutritional powerhouse and way cheaper than pine nuts. Plus, it tastes great. A great food swap item.
Super easy recipe for French Pistou, the perfect addition to soup or pasta
How to make fresh basil pesto
Using up the last of the basil doesn't have to mean pesto for miles! This garden scrap version of kimchi will last for months and marries the flavors of east and west beautifully.
Keep your homemade pesto a beautiful bright green, while adding extra flavour and nutrition, with this great cooking tip.
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