But that’s not the case with this roast vegetable pesto bowl, which is the Goldilocks of salads: not too heavy and not too light. The first step? Swap iceberg lettuce for iron-packed spinach and ...

Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Top with spoonfuls of the basil pesto to serve.

This recipe brings together the two most popular condiments - pesto and hummus. Serve it with crisp toasts or vegetable crudites and win praises from your friends and family. 1. First prepare the ...

The contents of jars, once opened, should be kept in the fridge and used within a couple of weeks. Fresh pesto in tubs should be used within two to three days. Pesto can easily be made at home but ...

Fresh basil tops the sandwich alongside tomato and mozzarella, with pesto spread on the bun. Ciabatta buns hold it all ...

On a holiday in Fiji I enjoyed Taste Fiji Kitchen's coconut basil pesto, part of a shared lunch at Nadi Bay Herb Farm which grows basil in abundance. This is my version of the pesto, which is ...

Watercress, a cruciferous vegetable, has been deemed the ... and herbs on top to add texture. Swapping out basil for watercress in a batch of pesto can be a major nutrient booster, while ...