Every year about this time, I make pesto. But not the pesto you may be familiar with. The pesto I make is for the freezer – thicker, more like a light textured paste. Yes, it can be used right away by ...

Fact: there is no such thing as too much basil. Easily one of the most versatile herbs in your garden, the mighty basil plant is a staple in cuisines around the world. You can stir-fry it with ...

Sometimes a kitchen needs a last-minute miracle, and mine is always frozen pesto. At a moment’s notice, I can stir a spoonful of herby, garlicky zip into any dish that needs it, lifting it to a whole ...

Sometimes a kitchen needs a last-minute miracle, and mine is always frozen pesto. At a moment’s notice, I can stir a spoonful of herby, garlicky zip into any dish that needs it, lifting it to a whole ...

Many calls come to my office requesting information on how to can and freeze vegetables or fruits. There are also requests for more unusual recipes or techniques. Recent questions have focused on ...

Italian cooking authority Domenica Marchetti explains how to make pesto, plus shares some of her favorite ways to eat it. The word "pesto" comes from the Italian verb "pestare," which means "to pound.

Freezing food is one of my favorite ways to keep things fresh longer and cut down on waste. It's a simple trick that saves me money and makes meal prep way easier throughout the week. I always find ...

Unlock to see our ratings and compare products side by side The Nutrition Ratings is based on values for energy density (calories per gram of food), total fat, saturated fat, trans fat, sodium, sugars ...