The Irresistible Pull-Apart Bread That Steals the Show Forget plain dinner rolls—this pull-apart bread is soft, golden, and ...

1. First prepare the pesto sauce: mix basil leaves, garlic, Parmesan and pine nuts in a blender. Add the olive oil, a little at a time to emulsify, and continue blending until all the ingredients come ...

When I eat this family pesto recipe, I am always transported back to my mom's kitchen on Good Friday at about 5 p.m., right ...

Whizz the basil with the olive oil ... Remove to a bowl and fold in the Parmesan cheese. Season to taste. Pesto keeps for weeks, covered with a layer of olive oil in a jar in the fridge.

Serve with crusty bread. Each serving ... make sure the pesto you use doesn't contain garlic. You can make your own with garlic-infused oil, pine nuts, basil and Parmesan.

Classic pesto alla Genovese calls for basil, Parmigiano-Reggiano ... Spread onto grilled bread, mix into chicken salad or use in a sandwich. Use as a marinade for vegetables or meat.

Pop these along with the basil in the food processor ... Fry the eggs and toast the bread. Bring the pan to a medium heat, add in 2 heaped tbsp pesto, warm and add the eggs.