Use a mix of Kalamata, Nicoise, green Sicilian, and Picholine olives, or simply use your favourite olives, with or without pits. These olives will keep well in a cool dark place for at least a week.

We’re putting homemade pesto front and centre, right where it belongs! This dish gets “fresh” with a medley of colourful, vibrant, garden goodies. Swap in whatever veggies showcase the best of what’s in season, or even lean on your trusty, frozen faves like broccoli, peppers, and squash.

Perfect for pasta, pizza, sandwich spread, crostini, chicken, and fish.

An easy, impressive, delicious appy, ready in minutes!

If you have summer tomatoes bursting out of your backyard garden, you have to make this recipe. Fresh tomatoes, herby pesto, and salty cheese all overtop crisp garlic bread makes for the best summertime appetizer. To streamline prep, make and refrigerate Pesto Sauce up to 2 days before using. Double the recipe so there’s leftovers to add to pasta, pizza, and salad dressings.

Sometimes, your favourite sandwich deserves a burger cameo! This recipe brings the iconic Philly vibes straight to your grill. We’re talking juicy burger patties, ooey gooey cheese, and a whole lotta tender veggies. Don’t be afraid to really load ‘em up. Like eating any good cheesesteak, things should get a little messy!