Nutritional Analysis per serving (3 servings)Powered by
This pesto gives a nice little unexpected punch to pizzas, pastas, and steamed vegetables. Spoon it on baked tofu or fish tacos, or fold it into scrambled eggs—it even elevates a plain old salami and cheddar sandwich.
Upgrade your average PB&J to this insanely tasty and satisfying snack. Not a fan of raspberries? Swap in strawberries or your favorite berry instead. Whatever you do, don't skip the basil.
Emilia Terragni's Go-To Pesto
This episode of My Go-To Dish features Emilia Terragni, editorial director at Phaidon Press in London. Terragni was responsible for the first English translation of the renowned Italian cookbook The Silver Spoon. To make this simple pesto sauce, see the recipe here.