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Presto… Pesto

When you think of pesto, you probably envision the traditional pesto alla genovese: mashed basil leaves with tons of olive oil, pine nuts, and parmesan cheese… which probably means you’re not eating much of it these days, what with dairy being fooda non grata (yes, I made that up!) on our dino-chow menus. I’ve got good news: There are lots of tasty ways to make pesto varieties that... read more

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