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Roasted sea bass slices served with vibrant parsley mayonnaise, rich walnut truffle pesto, and crisp red endive leaves.
Pan-fried sea bass served with homemade basil pesto, a rich tomato reduction, and tender butter-poached baby leeks.
A vibrant pasta dish featuring mussels, a warm turmeric cream sauce, and a fresh herb pesto drizzle.
Pan-fried sea bass fillet served with a fresh basil pesto dressing and a tomato pine nut garnish.
Handmade pasta sheets served with a fresh basil, pine nut, and garlic pesto sauce from Liguria.
A vibrant vegetarian pesto made by blending purple sprouting broccoli, basil, garlic, and pine nuts. Perfect for folding into pasta.
Sweet roasted carrots and creamy burrata served with a homemade walnut and carrot-top pesto and fresh basil garnish.
Roast marinated lamb leg served with deep-fried baby artichokes and a fresh wild garlic and anchovy pesto.
A vibrant vegetarian salad featuring sautéed potatoes, blanched green beans, and fresh rhubarb topped with a homemade almond parsley pesto.
A fresh vegetarian pesto made by blending parsley, garlic, parmesan, and pine nuts with extra virgin olive oil.
A step-by-step recipe for making perfect potato mash blended with fresh pesto sauce for a flavorful vegetarian side dish.
Handmade pasta ribbons wrapped around anchovy-stuffed prawns, deep-fried until crispy and served with a fresh homemade basil pesto sauce.
Roasted tomatoes and garlic are sieved into a flavorful soup, chilled, and served with a fresh, handmade runny pesto.
Pan-seared beef steaks served with oven-roasted mediterranean vegetables and a fresh, spicy basil and olive oil pesto.
A hollowed-out loaf stuffed with layered chicken, grilled vegetables, mozzarella, and pesto, served with a fresh dressed seasonal salad.
Spicy polenta-crusted chicken breasts served with a fresh rocket and pine nut pesto and paprika-spiced potato wedges.
Chicken breasts topped with a spicy polenta crust, oven-baked until crunchy, and served with a fresh rocket and pine nut pesto.
A hollowed loaf filled with layers of chicken, roasted vegetables, pesto, and goats’ cheese, served with a fresh salad.
Handmade linguine paired with fresh mussels in a savory tomato sauce, topped with vibrant homemade basil pesto.
Homemade sourdough baguettes filled with fresh pesto, serrano ham, and mozzarella, then oven-baked in a loaf tin until melted.
Pan-fried monkfish tossed in fresh basil pesto, served with oven-warmed buffalo mozzarella and tomato salad.
Crisp Italian-style fried chicken breasts stuffed with mozzarella, served with charred aubergine, slow-roasted tomatoes, and fresh basil pesto.
Golden brown pan-roasted potato topped with sardines, rocket pesto, and oven-roasted tomatoes for a generous, delicious meal.
Crispy deep-fried squid rings served with a vibrant Asian-inspired pesto made from palm sugar, chili, and fresh coriander.
Pan-seared peppered steak served with creamy brie potatoes, roasted courgettes, and fresh herb pesto.
Homemade pizza topped with slow-roasted plum tomatoes, fresh pesto, roasted garlic, mozzarella, cheddar, and peppery rocket leaves.
Roast a garlic and rosemary infused leg of lamb over potatoes with a fresh coriander pesto finish.
A rustic loaf stuffed with poached salmon, watercress pesto, charred courgettes, red onions, and roasted peppers. Perfect for picnics.
Succulent salt-crusted sea bass served alongside fresh pasta tossed in homemade pesto and crispy pancetta for a flavorful dinner.
Golden puff pastry tarts topped with wilted spinach, creamy egg mixture, and smoked salmon, served with fresh pesto and salad.
A rustic hollowed cob loaf stuffed with layers of roasted red onions, tomatoes, and three types of blue cheese.
Handmade rough puff pastry tarts topped with mustard, emmental cheese, and tomatoes, finished with a fresh basil and pine nut pesto.
A whole hollowed loaf stuffed with layered grilled vegetables, homemade pesto, and sliced cheese, perfect for picnics.
A warm spinach salad with golden croutons, melted pecorino cheese, and a fresh homemade basil pesto dressing.
Thin bread rolls filled with grilled aubergine, mozzarella, and basil, served with a creamy watercress and pine nut pesto.
Griddled pear quarters served with a fresh herb and tomato salad, spinach pesto, and crumbled Stilton cheese.
A creamy Jerusalem artichoke soup topped with crunchy fried leeks and a fresh, zesty homemade rocket pesto.
A flavorful seafood pasta dish featuring homemade basil pesto and steamed mussels topped with melted blue cheese.
A savory vegetarian tart featuring caramelized honey onions, puff pastry, creamy goats' cheese, and fresh homemade basil pesto.
Pan-seared salmon served over wilted spinach with oven-roasted cherry tomatoes and a fresh homemade basil pesto dressing.
Pan-fried sea bream served over a creamy wine-infused risotto and topped with a fresh homemade rocket and pine nut pesto.
Portobello mushrooms wrapped in bacon, stuffed with wilted spinach and egg yolks, then grilled and served with fresh spinach pesto.
Steamed turbot served with cabbage pesto and cheesy potatoes coated in Lincolnshire Poacher cheese and crème fraîche.
Thinly rolled puff pastry rounds topped with salami, baked until golden, and finished with a dollop of fresh pesto.
Homemade potato gnocchi served with fresh basil pesto, perfect for cooking with children and serving with a green salad.
Venison cutlets encrusted in rosemary polenta served over creamy parmesan polenta with wild mushrooms and fresh herb pesto.
Thrifty puff pastry parcels topped with salmon fillets and sun-dried tomato pesto, served alongside a quick vegetable rice mix.
A classic Italian basil paste made with pine nuts, garlic, olive oil, and grated Pecorino cheese using a mortar.
A fresh vegetarian dish featuring handmade egg pasta ribbons tossed in a vibrant, zesty rocket and pine nut pesto.
Marinated chicken griddled and served over pan-fried balsamic potatoes with a fresh coriander and chive pesto.
Crispy oiled toast topped with pan-fried Portobello mushrooms and a creamy spinach and Wensleydale cheese pesto.
Boil pasta bows, blend a fresh basil and garlic pesto, then toss with mozzarella, olives, and jarred red peppers.
A creamy sweet potato soup served with a vibrant fresh coriander and mint pesto drizzle.
Blanched sweet potato wedges roasted until tender and served with a zesty, homemade coriander and garlic pesto.
A quick vegetarian risotto featuring fresh corn kernels, creamy basmati rice, and a homemade cheddar and basil pesto.
A quick, flavorful dish with broccoli, toasted pine nuts, crispy bacon, and basil pesto perfect for a weekday meal.
A Mediterranean-inspired chicken salad featuring pesto dressing, creamy avocado, crisp cucumber, and baby plum tomatoes topped with toasted pine nuts.
Succulent salmon topped with pesto and roasted vegetables, wrapped in golden puff pastry and served with a creamy herb sauce.
Crispy fried gnocchi served with a homemade broccoli, chili, and pine nut pesto alongside smoky griddled green vegetables.
Smooth prawn paste spread on bread, shallow fried until golden, and served with fresh walnut coriander pesto and dressed chicory.
Pan-seared sea bass served with a chunky homemade pesto of toasted walnuts, fresh mint, feta, and olive oil.
Deep-fry rice noodles until golden and crisp, then serve with a homemade coriander pesto, fresh chilli, and soy sauce.
A fresh vegetarian pasta dish featuring homemade basil pesto tossed with tender penne and topped with grated pecorino cheese.
Make fresh spaghetti from scratch and toss with a homemade basil pesto, finished with crumbled feta and toasted pine nuts.
Roasted sea bass served over pesto-tossed tagliatelle with blanched broccoli and a warm tomato and lemon sauce vierge.
Crispy puff pastry palmiers filled with homemade herb pesto and wilted spinach, baked until golden brown and delicious.
A creamy potato soup featuring fresh rocket, aromatic herbs, and finished with a vibrant homemade rocket pesto.
Stuffed chestnut mushrooms wrapped in crisp filo pastry, deep-fried until golden, served with a vibrant homemade rocket and pine nut pesto.
Crispy battered tiger prawns served with fresh homemade basil pesto and a rich, fragrant saffron-infused garlic mayonnaise.
Pan-fried mackerel rolls served on griddled ciabatta, topped with a fresh, homemade rocket and sesame seed pesto.
Crispy filo pastry tart topped with melted Taleggio cheese, fresh rocket pesto, and a soft poached egg.
A beautiful braided bread loaf filled with homemade basil pesto, roasted vegetables, feta, and walnuts, perfect for sharing.
Pan-seared sesame-crusted tuna served with buttery roasted sweet potatoes and a fresh rocket and basil pesto.
Seared salmon chilled and served with a chunky mint, pea, and bean pesto alongside a fresh mixed leaf salad.
Roasted butternut squash wedges topped with a vibrant pistachio herb pesto, crumbled feta cheese, and fresh pomegranate seeds.
A deliciously warming vegetarian bake featuring roasted butternut squash, creamy ricotta, goat's cheese, and homemade basil pesto.
Layered tomato, zucchini, and feta stacks oven-baked with a fresh homemade parsley pesto and served with olives and lemon.
An authentic Italian pasta and pesto dish featuring basil, pine nuts, pecorino, potatoes, carrots, and green beans.
Succulent pan-seared lamb fillet served over honey-glazed baby carrots with a fresh homemade pine nut and basil pesto dressing.
A fresh-tasting soup of spring vegetables like asparagus and peas, partially blended and served with homemade pesto.
Blanch wild garlic for pesto, griddle seasoned lamb chops, and sauté Jersey Royal potatoes with butter and extra garlic leaves.
A sophisticated homemade tomato soup featuring fresh plum tomatoes, artisanal pesto, and vibrant basil oil for a gourmet finish.
A comforting sausage and bean casserole topped with a zesty cabbage pesto and golden breadcrumb crust.
A quick vegetarian pesto made by blending cashews, herbs, and garlic, served on toasted ciabatta.
Lamb fillets served with feta rocket pesto, roasted vine tomatoes, and creamy coriander-spiced crushed sweet potatoes.
Deep-fried and oven-roasted sweet potato chips served with a fresh, nutty herb and cobnut pesto.
Toast pine nuts and blend with parmesan, basil, garlic, and olive oil for a versatile, homemade vegetarian sauce.