Pesto

all-purpose flour (100 grams) • semolina flour (25 grams) • egg yolks • Squid ink • extra virgin olive oil • sea bream fillets (150 grams) • yellow potatoes (100 grams) • Parsley • garlic clove • Salt • Pepper • Extra virgin olive oil, •

dried, peeled fava beans (200 g) • onion • celery stalk • Cumin • Parsley • Cilantro • Chickpea flour, • Salt • Pepper • Chickpea flour • baking soda • Greek yogurt (250 g) •

For the lemon pesto: • Zest of 1 organic lemon • grated plant-based cheese (about 50 grams) • blanched almonds (about 50 grams) • Extra-virgin olive oil, • Salt, to taste • Water, • For the basil breadcrumbs: • breadcrumbs (about 80 grams) • fresh basil leaves • salt • Other: •

spaghetti (about 160 grams) • prepared Genovese pesto • Tools:

re-milled semolina flour (about 200 grams) • warm water (about 100 grams) • For the sauce • ricotta cheese (about 80 grams) • walnuts (about 40 grams) • sun-dried tomatoes in oil, drained (about 40 grams) • grated pecorino cheese • small piece garlic • salt • Extra virgin olive oil,

For the pasta: • red lentil flour (about 200 grams) • large eggs • sunflower oil • Water, • Salt and rice flour, • For the sauce: • unsalted butter (about 40 grams) • sage (10-15 leaves) • walnuts • Grated Parmesan cheese

pasta (any kind you like) (80 grams) • lamb's lettuce (about 2 cups) (80 grams) • almonds (about 1/3 cup) (40 grams) • tuna in oil or water, drained • Salt and olive oil, to taste • Garlic, to taste

pasta, I used gnocchetti (about 160 grams) • arugula (about 80 grams) • chopped pistachios (about 30 grams) • Lemon zest • speck, diced (about 100 grams)

tortiglioni pasta (about 480 grams) • tuna • fresh shallot • fresh cherry tomatoes (about 100 grams) • small jar Genovese pesto • walnuts (about 300 grams) • white wine (about 120 ml) • Extra virgin olive oil, • Salt, • Black pepper,

eggplant flesh (about 150 grams) • Olive oil, • Garlic • mixed sheep and goat milk ricotta (about 150 grams) • basil leaves • cherry tomatoes • Salt • grated cheese • blanched almonds

potatoes (500 g) • green beans (500 g) • pesto (about 500 g) • béchamel sauce (about 500 g) • oven-ready egg pasta lasagna noodles (500 g) • Parmesan cheese, to taste • Salt, to taste • Pine nuts, to taste

arugula (about 125 grams) • blanched almonds • pine nuts (about 150 grams) • extra virgin olive oil (about 60 ml) • Salt, to taste

rye flour (75 grams) • buckwheat flour (75 grams) • ricotta cheese (200 grams) • egg whites • fresh spinach (100 grams) • hazelnuts (30 grams) • grated Parmesan cheese (20 grams) • grated Pecorino cheese (10 grams) • Zest of 1 lemon, grated • Salt, to taste • Pepper, to taste

spaghetti (400 grams) • trombetta zucchini (or 1 medium zucchini) • Fresh basil • grated Parmesan cheese • almond flour • pine nuts (50 grams) • Olive oil • Salt • Pepper

spaghetti • (about 1 oz or 30 g) arugula • or 60 g) toasted almonds • feta cheese • garlic • (about 0.5 oz or 16 g) pitted Taggiasca olives • Extra virgin olive oil • Pink salt • Fresh red chili pepper, finely chopped

generous handful of celery leaves • walnut halves • Salt and pepper, to taste • grated Parmesan cheese • extra virgin olive oil (about 50 ml)

fresh arugula (about 50 grams) • grated Parmesan cheese (about 30 grams) • pine nuts (about 10 grams) • garlic cloves • olive oil (about 60 ml) • scialatielli pasta (about 250 grams)

fresh gluten-free lasagna noodles (about 9 ounces/250 grams) • whole grain béchamel sauce (about 2 cups/500 grams) • pesto (about 6.7 ounces/190 grams, 1 small jar) • grated Grana Padano cheese (about 3.5 ounces/100 grams) • sliced cooked ham (about 200 grams)

penne pasta (130 g) • cherry tomatoes • diced bell pepper (about 3.5 oz / 100 g) • diced eggplant (about 5.5 oz / 160 g) • Genovese pesto • Fresh basil • garlic clove • Extra virgin olive oil • Iodized salt • Black pepper

spaghetti (170 g) • zucchini (preferably white or Italian varieties) • almonds • fresh basil leaves (about 50 g) • Pine nuts, • garlic cloves • grated Grana Padano or Parmesan cheese (100 g) • grated Pecorino Romano cheese (30 g) • Extra-virgin olive oil, • Salt,

For the maccheroncini • re-milled durum wheat semolina (about 340 grams) • water (about 170 ml), at room temperature • Salt • For the pesto: • trimmed green beans (about 250 grams) • Parmesan cheese, cut into pieces (about 50 grams) • walnuts (about 30 grams) • extra virgin olive oil (about 60 grams) • Fresh mint and salt, to taste • Grated lemon zest, to taste

zucchini • walnuts • grated cheese (about 50 grams) • Fresh basil, to taste • Garlic, to taste • Fine salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste

Carnaroli rice (about 150 grams) • small shallot, finely chopped • dry white wine (about 60 ml) • vegetable broth (about 500 ml) • fresh basil leaves (about 30 grams) • pine nuts, freshly ground • small garlic clove • grated Parmesan cheese (about 10 grams) • grated Pecorino cheese (about 20 grams) • Extra-virgin olive oil • Salt • Juice of 1/2 lemon (plus grated zest) •

fresh spinach (about 150 grams) • hazelnuts (about 40 grams) • grated Parmesan cheese (about 30 grams) • olive oil (about 25 grams) • salt

–7 small red tomatoes • almonds (80 grams) • pistachios (21 grams) • pine nuts (5 grams) • grated pecorino cheese (60 grams) • extra virgin olive oil (60 ml) • fresh basil • Basil

cherry tomatoes, halved or cut into wedges • cherry-size mozzarella balls (about 150 grams) • Genovese pesto (I made it at home, as shown in the video) • fresh basil leaves • extra virgin olive oil • Iodized salt • Black pepper

fresh pistachio tagliatelle (500 g) • onion • Olive oil • white wine (30 ml) • cremini or porcini mushrooms (200 g) • pistachio pesto • heavy cream (200 ml) • chopped pistachios (30 g)

radish greens (about 150 grams) • garlic clove • Zest of half a lemon • grated Parmesan cheese (about 30 grams) • pine nuts (about 70 grams) • extra virgin olive oil • Salt • casarecce pasta (about 300 grams)

pasta (about 200 g) • medium potato • green beans (about 200 g) • fresh basil leaves (about 60 g) • pine nuts (about 15 g) • grated Parmesan cheese (about 50 g) • grated Pecorino cheese (about 20 g) • extra virgin olive oil (80 ml) • Salt

lacinato kale (also called dinosaur kale) • to taste mixed nuts • cherry tomatoes • garlic • extra virgin olive oil, to taste • red pepper flakes, to taste • salt, to taste