Recipes from Home

• 50 grams (1 ¾ ounces) basil leaves (no stems) Approximately 2 ½ cups (lightly packed)
• 2 cloves garlic
• 1 pinch coarse sea salt
• 6 tbsp (90 ml) Extra virgin olive oil
• 2.5 oz (70 g) or ? of a cup grated parmesan cheese
• .5 oz (15 g) or 3 tbsp grated pecorino cheese
• 2 tbsp (15 g) pine nuts

Wash the basil leaves and dry them very well by placing them on paper towels.

Crush the garlic and place it in the food processor along with a pinch coarse salt, half of the basil and 1 tbsp of olive oil. Blend at a low speed and pulse rather than continuously mixing at high speed.

Add the rest of basil and continue pulsing for a few seconds.

Then add the pine nuts, Parmesan, pecorino and 3 tbsp olive oil. Mix again intermittently, until everything is well blended and somewhat smooth with a bit of graininess.

Empty the pesto into a bowl and dilute it by adding 1 tbsp olive oil, little by little until you have a soft texture.

From Olive Tomato

• 300 ml heavy cream
• 420 ml fat free milk
• 2 cloves garlic, smashed
• 2 small shallots, quartered
• 1/8 tsp nutmeg, grated
• 6 sprigs fresh thyme
• 2 tsp whole peppercorns
• 1 tsp salt

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• ¼ cup olive oil
• 1 medium onion diced
• ½ of a small cabbage coarsely sliced
• 1 tomato, finely chopped or grated
• salt, pepper
• ½ tsp cayenne
• ½ cup medium grain rice

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