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Easy to whip up for your next potluck, this pasta salad gets its flavor from pesto of course, but also artichoke hearts, feta cheese, cucumbers, tomatoes, and kalamata olives. It's ready in only ...
Make the pesto: Put the basil, olive oil, pine nuts, garlic, salt, and pepper in a blender or food processor and process until smooth. Pour the mixture into a small bowl and stir in the Pecorino. Check the seasonings to taste. Bring a large pot of salted water to a boil.
To add even more flavor and a beautiful green color to her sauce, Ray also adds parsley, basil and mint, plus classic pesto ingredients like lemon, pine nuts, garlic, cheese and olive oil ...
Wash your basil thoroughly and add it to your food processor. Follow with the almonds, parm, garlic and salt. Puree until a thick paste. Then start adding in the olive oil – you will probably need to scrape down the sides of the bowl to get the basil paste back in blade territory.
If you like a more traditional pesto flavor, swap out the dill for chopped fresh basil, or use store-bought basil pesto or sun-dried tomato pesto in its place. View Recipe Sheet-Pan Teriyaki ...
A delicious Italian classic made in 15 minutes or less. For premium support please call: 800-290-4726 more ways to reach us