2) Make the Pistachio Pesto: In a food processor, combine pistachios, basil, Parmesan, and garlic. Pulse until finely chopped.Slowly drizzle in olive oil while blending until smooth.

Nowhere does basil shine more than in pesto. I’ll buy a jar at the supermarket on a whim, and then wonder why I don’t eat it every day, at every meal — but homemade is always best.

For years, we’ve been watching Ina Garten create simple, delicious recipes that are perfect for every occasion. From an elegant dinner party to an al fresco family dinner, Garte ...

On the Barefoot Contessa website, Garten has listed a curated summer menu including delightful dishes like pesto pasta with peas, roasted cherry tomatoes and coconut cupcakes.

“Pour 1 teaspoon of red raspberry liqueur into each champagne glass,” she continues. “When guests arrive, pop the cork and fill each glass with champagne.” And if you feel like you want to ...

Blend until smooth. Assemble the salad: In a large bowl, combine the corn kernels, halved tomatoes and diced red onion. Pour the basil vinaigrette over the top and toss to coat. Season with salt and ...

4. Add a little more oil to the pan if it needs it and fry the shallot for 5 minutes until just browning, then add the garlic and fry for another minute. Pour in the beans and their liquid, along ...

Homemade pesto is magical. The moment you take the lid off that blender and smell that warm, fragrant steam, your mind is blown. It's one of the few times in the kitchen where I take a pause and ...