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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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Ziti with Tuna Ascoli-Style
Ascoli is a city in the Marche region known for...
 
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Behind the scenes in Lidia's Kitchen

 
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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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Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
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...
 
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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!