Any combination of salad leaves will work for this pesto, but rocket-based salads are particularly good. You can make it with leftover mint or parsley instead of basil too. Put all the ingredients ...

Pesto is perhaps one of the most versatile ... and garlic until they resemble the texture of sand. Next, tear the basil leaves into small pieces, which will make them easier to crush and ...

Drop in your basil leaves and let them wilt ... Blanch your basil when you're adding basil pesto to a recipe with other ...

Start sorrel soup by sauteing onions and garlic in olive oil until they're see-through. Toss in diced potatoes and broth, ...

Next add in the salad leaves and olive oil until you get the consistency you require. Squeeze in the juice of 1 lemon. This will help balance the flavours and also preserve the bright green colour.

Combine one cup of olive oil and one-fourth cup of chopped African sweet basil leaves in a saucepan to create basil-infused ...

tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.) Scatter over the toasted pine nuts, micro salad and basil leaves to ...

If you like pesto, make a basil vinaigrette by combining olive oil, champagne vinegar, crushed red pepper, garlic and basil leaves in a food processor—not only is this a delicious salad dressing ...

1. First prepare the pesto sauce: mix basil leaves, garlic, Parmesan and pine nuts in a blender. Add the olive oil, a little at a time to emulsify, and continue blending until all the ingredients come ...

1 Pesto Combine the basil leaves, oil, Parmesan, nuts and garlic in a blender. Process until smooth. 2 Salad In a saucepan of salted boiling water, cook the potatoes for 8-10 minutes until tender.