There is nothing like fresh pesto in the summer. I’ll eat basil pesto from a jar too, but this is one of those times where ...

Pesto is usually made with ingredients like pine nuts, basil, garlic, olive oil, and Parmesan cheese. I tend to prefer when those ingredients are fresh in a homemade sauce, but I decided to taste ...

You can get all kinds of variations around Columbus, but experts say the best pesto is the simplest: basil, pine nuts, cheese ...

Using pesto in pasta salad is fantastic and it's even better in this recipe with fresh grape tomatoes and blanched zucchini.

This “winter” pesto that gets big flavor from roasted walnuts and a generous portion of Parmigiano Reggiano – not to mention ...

Looking for an easy weeknight meal? TODAY culinary producer Katie Stilo joins Jenna Bush Hager and guest co-host Willie Geist to share a simple recipe for creamy pesto orzo with chicken and zabaglione ...

1988 F&W Best New Chef Johanne Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors the strands of pasta. For this riff on traditional tuna ...

Fresh pesto in tubs should be used within two to three days. Pesto can easily be made at home but you do need a generous amount of basil leaves to make just a small portion of pesto. Variations ...

Keep things simple with this perfect late-winter, early-spring pasta, or embellish it with roasted cherry tomatoes.