Some other types of basil you might ... (like the spice) and purple or opal (subtler than Genovese). The tender herb is perhaps most commonly associated with pesto, the beloved Italian sauce ...

Pesto pasta features tender noodles in a satiny basil pesto sauce. Topped with bright, blistered tomatoes, each bite delivers the perfect balance of savory and sweet. And it couldn’t be easier ...

Classic pesto alla Genovese calls for basil, Parmigiano-Reggiano, pine nuts, olive oil, garlic and salt (but go easy—Parmesan is salty on its own). Both Cathy Whims, in her excellent new ...

The pesto I make is for the freezer – thicker, more like a light textured paste. Yes, it can be used right away by adding a little more olive oil. I used a combo of Genovese, lemon basil and ...

To blanch or not to blanch? That is the question when it comes to making basil pesto. Many cooks blanch the leaves for a few seconds so the pesto retains a vibrant green color. But will a few ...

Fresh on your pizza, added to your favorite Italian and Southeastern Asian dishes, or made into pesto, it’s not surprising ...

or made into pesto, it’s not surprising basil is often called the king of herbs. Look for opportunities to include basil in gardens, containers, and ornamental plantings. Purple varieties add ...

A basic basil pesto, like the one Florence Fabricant first published for The New York Times in 1986, is a versatile way to make almost any dish taste like summer. View this recipe. Double down on ...