You know how it is: you stagger into the house at six o'clock, you've had a lousy day at work and you really don't feel like creating some stunning culinary extravaganza in the kitchen. All you really want to do is rustle up something quick and chill out in front of the telly with a big glass of wine. I frequently have those kind of days, largely because I'm not particularly fond of cooking and I'm certainly not gifted in the culinary arts, despite an 'O' level in Domestic Science. For me, days like these call for pasta and pesto. Here is a pared down version of the Chicken Pesto Pasta recipe I used to feed my children to ensure they actually ate some ...  Read the complete review

Pesto is traditionally basil leaves, pine nuts and parmesan cheese, all mushed together with a drizzle of olive oil to create that green Italian sauce. So what's in a Pesto Rosso? If I said tomatoes, would you be surprised?? No, thought not. Kind of a give away, the colour huh. But what else goes into red pesto differ from brand to brand, which is why the taste differs so much. In the Bertollio version, it is made from the same ingredients as the traditional green pesto, but with tomatoes added. Not 'sun-dried' but normal tomatoes. And a mixture of Italian cheeses, not just parmesan. Pecarino Romano cheese and Grand Padano ...  Read the complete review