For more than a century, Sunset editors have been charting the next big things in food. Here are our most iconic recipes, revisited and reinvented
Back in 1946, when authentic Italian food was still exotic in this country, Sunset ran its first recipe for pesto, the traditional Genoese sauce of basil, pine nuts, garlic, parmesan cheese, and olive oil.
Classic Basil Pesto: Catering to modern tastes, we've reduced the amount of olive oil while keeping the flavors true
Parsley Mint Pistachio Pesto: A rich variation featuring farmers' market-fresh ingrdients
Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto): Eggs Benedict's robust Italian cousin