pestos

For the first of the two "pestos" I made, I took advantage not only of my parsley and chives, but also used up a good handful of freshly roasted pumpkin and acorn squash seeds (they taste the same, just smaller!) in place of the pine nuts.

Archive 2008-11-01 Sarah 2008

Boyle + Gardner for The Wall Street Journal/Food Styling by Karen Evans Clockwise from left: Lardo and rosemary, cherry tomato and almond, walnut, arugula and pistachio pestos Pesto is a gift from summer — a nutty, herby distillation of a sweet-smelling, sunshine-loving herb.

Goodbye Basil, 2010

Zak Pelaccio of Fatty 'Cue and Fatty Crab tosses radish tops into his kimchi blends and whizzes less-than-pristine lettuce leaves into purees or pestos to add color and body.

No Blood Spilled in This Top to Tail Nancy Matsumoto 2011

Rossore $200 per 100 ml bottle, cubemarketplace.com , a cold-pressed pine-nut oil from San Rossore, over salads and blends it into pestos or vinaigrettes for fish.

Bits & Bites: (Italian) News You Can Eat 2011

Hello Pumpkin Seeds Ten — no, 11! — delicious, beyond-the-obvious pestos to add to your arsenal.

Goodbye Basil, 2010

He uses them in his jams, pestos and sauces, and makes his own ravioli and tortellini.

The Rocker Makes Wine Jim Fusilli 2010

He uses them in his jams, pestos and sauces, and makes his own ravioli and tortellini.

The Rocker Makes Wine Jim Fusilli 2010

On the buffet table, servers set platters of grilled vegetables, cheeses of all shapes and sizes, various pestos and spreads, trays of cured meats, and plates of multihued, bite-size canapés.

Georgia’s Kitchen Jenny Nelson 2010

He uses them in his jams, pestos and sauces, and makes his own ravioli and tortellini.

The Rocker Makes Wine Jim Fusilli 2010

He uses them in his jams, pestos and sauces, and makes his own ravioli and tortellini.

The Rocker Makes Wine Jim Fusilli 2010