Thai Pesto Noodles

Thai Pesto Noodles

April 22nd 2012By Jamie Geller


Slow Roasted Salmon with Mint Pesto

Slow Roasted Salmon with Mint Pesto

March 7th 2011By Chef Laura Frankel

Sprightly flavors of mint pesto combine with luscious slow-roasted salmon for a superb main course.


Red Pepper and Pesto Tea Sandwiches

pesto tea sandwich

July 13th 2011By Jamie Geller


Pistachio Pesto Coated Brussels Sprouts

Pistachio Mint Crusted Brussels Sprouts

November 2nd 2010By Joy of Kosher

Brussels sprouts taste great simply roasted, but for a little something extra, coat with a nutty pesto. This recipe uses a version of pistachio, breadcrumb and mint pesto for a real unique taste you will love.


Pesto Grilled Chicken

pesto grilled chicken

April 24th 2013By Tamar Genger MA, RD

Use your favorite pesto to make this flavorful grilled chicken. Pesto grilled chicken is perfect on a salad or a sandwich anytime.


Penne with Red-Pepper Walnut Pesto

penne with red pepper walnut pesto

May 22nd 2010By Joy of Kosher

Penne is livened up with a red pepper pesto, yum!


Lemon-Pesto Chicken Wings

Lemon-Pesto Chicken Wings

September 28th 2011By Joy of Kosher


Kosher Ingredient of the Month: Mint It’s More than Just a Garnish


Hamantashen Challah

Hamantashen ChallahFI

February 20th 2015By Shifra Klein

Homemade bread, more so challah, is the ultimate comfort food. Challah conjures up nostalgic emotions and memories, and holds much significance in Jewish culture, as it helps celebrate the holiest day of the week — Shabbos. The following twist on challah adds a gourmet and surprising element to the classic challah; a perfect addition to your Purim feast.


Grilled Vegetables With Pesto Sandwich

Grilled Vegetable with Pesto Sandwich

May 8th 2015By Epic Bites Catering

Be creative with the vegetable you choose to grill for this recipe. All types of vegetables will pair well with the basil-based pesto.


DIY Kosher – How To Make The Perfect Pesto Sauce


March 11th 2010By Felisa Billet


Arugula Pesto

arugula pesto pasta

October 6th 2013By Joy of Kosher

I love how you can make pesto out of anything really and using fresh arugula makes a really unique flavor that is slightly bitter, but very enjoyable. Tomatoes helps to counter balance the bitterness. You can also use walnuts instead of pine nuts or even almonds, really anything goes.