A Fresh Twist on Pizza NightThis homemade pizza with potatoes, cherry tomatoes, green pesto, and mozzarella is a flavor-packed alternative to the usual pepperoni or margherita. With a golden, crispy ...

Cook the green beans in the boiling water for 15-20 minutes (2). In the meantime, wash the cherry tomatoes and cut them in half (3). Put another pot of water on the stove to boil for the pasta.

2. Tip the pasta and potatoes into a large bowl. Add the lemon rind and juice, olive oil, and a generous pinch each of salt ...

Lemon olive-oil ice cream: A dessert equally cooling, bright and sassy, Yossy Arefi’s homemade, custard-based ice cream is ...

In a food processor, add two peeled garlic cloves, 2-3 tablespoons toasted walnuts (or pine nuts or almonds) and ¼ cup grated Parmesan cheese.

An abundance of fresh herbs is transformed into bright, flavorful pesto that brings out the best in any salad, soup, or pasta. Serious Eats / Vicky Wasik Pesto is one of the best ways to use up ...

And, voila—homemade pesto! The Chef Secret to Keeping Pesto Green. But how do you keep pesto tasting fresh and looking vibrant green color after it’s made?

The oil will keep air out of your pesto, allowing it to stay fresh and green for up to a week. Stir before serving. Add some (more) lemon juice to pesto.