When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this ...

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

From pesto to no-cook tomato sauce pasta, these effortless weeknight pasta dinners celebrate peak summer produce like ...

Pesto is that one sauce you can use in anything, from pasta to sandwiches ...

Q: What's green, tastes delicious on pasta (and everything else), and needs a blender? A: A pasta sauce that's easy to make ...

Originally published in F&W's 1998 cookbook "Quick from Scratch One-Dish Meals," this recipe for baked shells in a meaty sauce has become an enduring favorite. Swirling some basil pesto into the ...

Add cooked pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta water if needed, until pasta is glossy and well coated with pesto sauce. Season with salt.

1. In a food processor, pulse the garlic until it is finely chopped. Add the arugula and basil. Pulse again until finely chopped. 2. With the motor running, drizzle in the olive oil.