A little of it goes a long way, so for one dish you might only use a small portion of a newly opened jar. And, like all the best jarred sauces, pesto needs to be refrigerated once it's opened.

Most recipes don't call for a very large helping of pesto, leaving the rest of the unsealed jar to wait until the next time it's needed. Unfortunately, pesto does not have a particularly long shelf ...

Pesto is one of those sauces that can elevate any dish, from pasta to sandwiches or even roasted vegetables. But when you’re ...

I tend to prefer when those ingredients are fresh in a homemade sauce, but I decided to taste-test six jars from the store to see if anything compared. I tried each pesto with plain rigatoni and ...

Pesto-loving tourists at Genoa airport are happy to pay to keep their precious jars In an era of high-security air travel, many a passenger has fallen foul of the rules banning liquids on planes.

If canned tuna with mayo has gotten a little bit predictable for you, reach for a jar of something brighter, herbier, and unexpected — pesto! A couple spoonfuls of jarred or homemade basil pesto ...

Season with salt. 2. Spoon the pesto into five 1/2-pint canning jars or airtight plastic containers. Tap lightly on a flat surface to release any air bubbles. Pour 1/2 inch of olive oil on top of ...

Nothing tastes like homemade pesto on your pasta. Certainly not the supermarket jars! Lower in salt and fresh tasting, dollop generously on pasta or spread onto baked fish or chicken. This recipe ...

Serve with new potatoes and green beans. Store any leftover pesto in a screw-top jar, with enough olive oil to cover the pesto. It will keep in the fridge for up to a week.