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Store-bought pesto is usually oil-based, and not creamy. For a rich, creamy pesto, you can still grab a jar of the stuff off the shelf — you'll be just fine cooking without a mortar and pestle.

When you realise how quick and easy it is to make your own gnocchi and pesto, you’ll wonder why you ever bought it ready-made. The gnocchi is potato-free, which makes it super speedy to prepare.

Simmer for about 1 minute or until the sauce thickens. Season with salt if desired, and serve the pierogi warm with the pesto cream sauce.

While I love to save money, I also prefer foods made with whole ingredients whose names I can pronounce. That's how I turned ...

Can you help? Thanks! - Lisa, Eugene, Oregon PENNE PASTA WITH PISTACHIO PESTO CREAM SAUCE 1 cup fresh basil 4 cloves garlic, minced 2 tablespoons olive oil 1/2 cup pistachio nuts, shells removed 2 ...