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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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DIY Pesto as seen on Dr. Oz!
Whether you grow it or buy it, I highly recommend that in late summer and fall, (or whenever fresh bas...
 
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Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
Lidia attends the NYC Fancy Food Show, June 30th
“Join Lidia Monday June 30th at Booth 5404 at the Fancy Food Show in NYC at the Jacob Javits Center from 10:00am-12:00pm...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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January 18, 2014
DIY Pesto as seen on Dr. Oz!

Whether you grow it or buy it, I highly recommend that in late summer and fall, (or whenever fresh basil is abundant in your area), you make a big batch of basil pesto to be stored in the freezer for those dreary winter days. In a food processor, combine fresh basil leaves, garlic, pine nuts, some parsley leaves, and extra-virgin olive oil, and freeze it in ice cube trays. Once it is frozen, pop the cubes out, wrap them in a bit of plastic, then seal the batch in giant ziplock bags. Protected from freezer burn, your basil cubes will provide bursts of fresh flavor in soups, tomato sauces, and vegetable pasta sauces all year long!