Pesto is green. And naturally so -- because after all, the protagonist in pesto's universal story is basil -- succulent, fragrant, leafy green basil. And sometimes, cilantro, parsley, or dill is used to create an ‘alternate’ kind of pesto that’s ultimately still very green. It never occurred to me that there'd be another color to basil though, until in my recent routine trips to the local supermarket, where they had this amazing rack of purple ruffle basil (otherwise known as red basil). What color pesto would this awesome shade make? Ponder ponder. A little more pondering let me to a...

Pesto goes with just about everything - meat, chicken, bread, pasta, breads, vegetables. It's so versatile, so nutritional, and so easy! If I find a good batch of basil, I make this recipe in advance and store small boxes of it in the freezer until I need it. And when lime-basil is available, all the better (some recipes allow for the use of other greens, such as kale, but none are as fragrant as basil) Also, traditional pesto requires the use of pinenuts. Quality pinenuts are great, but other nuts work just as fine. I personally use whatever raw nuts I have on hand. In this recipe I g...

The minute I realized I could make pesto at home, I ditched the preservative-laden stuff from the supermarket. It really was a discovery to find that something so flavorsome required so few ingredients to make, and moreover, could be used on everything. It’s also a great way to use up any greens you have lying around in your fridge. This recipe calls for homemade pesto (store-bought is fine but do try making it yourself. It’s so rewarding – learn how here), some chicken breasts, and an oven. And the best thing about baking in the oven is that you can literally throw things in there and...

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