Garden-Fresh Basil Pesto and Homemade Pasta

Scratch-made pasta is far easier than I had anticipated and pairs perfectly with creamy homemade pesto. Learn more at TwiceasTasty.com.
When I started this blog 6 years ago, one of the first recipes I shared was Basil Pesto Base, which I make in large batches in my food processor every time our basil plants threaten to flower and then freeze to use all winter. But recently, I had the chance to test mortars and pestles for The Spruce Eats and became hooked on the creamy texture of freshly pounded basil pesto. My reviews haven’t gone live yet on that website, but I couldn’t resist sharing the recipe and technique I developed during testing in my Twice as Tasty column for the Flathead Beacon.

Once I had several batches of freshly pounded pesto, I also couldn’t resist trying my hand at scratch-made pasta. With some tips and tricks—and a hand-cranked, countertop pasta maker—homemade pasta turned out to be far less messy and far less difficult than I had anticipated, with tasty results that paired perfectly with creamy, mortar-pounded pesto.
Learn to make Garden-Fresh Basil Pesto and Homemade Pasta

Cranberries and Garlic

Here are three articles that feature two of my wintertime favorites: cranberries and garlic. Learn more at TwiceasTasty.com.
I have three articles to share this week that feature two of my wintertime favorites: cranberries and garlic. They include some family history, some reasons to eat both of these superfoods, and a couple of delicious recipes. You’ll find inspiration for your holiday table and potential items to add to your wish list or gift to your favorite chef.
Learn to make Spinach Salad with Cranberry Sauce Dressing and Immunity-Boosting Garlic Soup