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Easy Fusili with Tomato Pesto Sauce

Submitted by: LYNN DOIRON

Spiral pasta tossed with a super easy tomato sauce, sprinkled with Parmesan cheese and garnished with fresh basil. A lovely, simple dish. This is so easy and really yummy!

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Pesto Sauce

Submitted by: sal

Quick and easy pesto to top your pasta. A great change from red sauce.

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This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully.

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Vegan Sun-Dried Tomato Pesto

Submitted by: Shaun

This pesto can be served over pasta (more than enough for 8 ounces). Mix with soy cream cheese, margarine, tofu for a spread.

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Pesto

Submitted by: ANDERVAL

The perfect, basic, never-fail recipe for pesto. Nothing more to say. Except, try marinating a butterflied leg of lamb with this before grilling. It 's sensational.

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Easy Alfredo Sauce I

Submitted by: Kathy Rose

A heavenly convergence of whipping cream, butter and Parmesan cheese cooks down effortlessly into a velvety, classic Alfredo sauce. You may never go back to the store-bought variety.

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Simple Garlic and Basil Pesto

Submitted by: FUZZYGREENMONKEY

This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.

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Easy Alfredo Sauce II

Submitted by: MOMMYD

No cooking for this sauce, just toss with hot pasta.

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Sun-Dried Tomato Pesto

Submitted by: MRS. CINDY SCHMIDT

Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches.

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Pesto Del Sol

Submitted by: WMAURO

After they baste in the sun all summer long, I cut down my basil plants and make this delightful pesto. This basil pesto has been mellowed with fresh spinach and enhanced by the taste of black olives. I make big batches and freeze in small container for the whole year. It will keep in the fridge for a week. Toss with pasta. Spread on meat or sandwiches. Add a spoonful for favoring to lots of recipes. Enjoy!