Basil garlic

Fresh Genovese basil (as needed) • pine nuts (about 80 grams) • grated Grana Padano cheese (about 60 grams) • Coarse salt • garlic

bronze-cut spaghetti • Clams, • Tropea onion (or substitute with a sweet red onion) • leek • potato • Plenty of fresh basil • Vegetable broth • Red pepper flakes, to taste • Extra virgin olive oil, • garlic clove • Fresh oregano leaves (or other fresh herbs) • Grated lemon zest

rustic bread • tomato • To taste, garlic • To taste, olive oil • To taste, salt • For green: a few leaves of arugula, basil, lettuce • For white: Belgian endive and soybean sprouts • For purple: radicchio, red onion • For yellow: corn • For red: tomatoes • For beige: the color of toasted semolina bread

bread • Cherry tomatoes, chopped and mixed with salt, olive oil, basil, and garlic • Salt, to taste • Olive oil, to taste • Oregano • Basil pesto

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) •

peas (about 250 grams) • small onion • garlic clove • basil leaves • Extra-virgin olive oil, • drops of pomegranate vinegar (or apple cider vinegar) • Water, • Salt and pepper, • About 2 1/2 cups short pasta of your choice (about 250 grams; bronze-cut preferred) • sprigs fresh basil • Grated zest of 1 organic lemon, as needed • extra-virgin olive oil •

linguine (300 grams) • clams (800 grams) • yellow cherry tomatoes, plus 10 more for garnish • small bunch fresh basil • chili pepper • garlic • Olive oil, • Salt,

Carnaroli rice (about 450 grams) • shrimp tails • mussels (about 1 kg) • cuttlefish (or substitute with squid or calamari) • fresh parsley • fresh basil • garlic cloves • dry white wine (about 60 ml) • Extra virgin olive oil

fresh basil leaves (about 100 grams) • pine nuts (about 40 grams; you can also use walnuts or almonds) • grated Parmesan or Grana Padano cheese (about 100 grams) • grated Pecorino Sardo cheese (about 20 grams) • firm tofu (about 150 grams, if you want to replace the cheeses) • Extra-virgin olive oil, • garlic cloves (optional)

fresh basil leaves (about 80 grams) • garlic clove (optional) • pine nuts (about 40 grams) • grated Parmesan cheese (about 80 grams, or use 1/3 cup Parmesan and 1/3 cup Pecorino, about 40 grams each) • extra virgin olive oil (about 100 grams) • Salt to taste

organic basil leaves (about 500 grams) • pine nuts (about 50 grams) • garlic • Olive oil, • Fine salt, • small plastic containers • Blender • Salad spinner for drying basil • Clean kitchen towel • Grated cheese,

pecorino romano (40 g) • fresh basil leaves (about 150 g) • pine nuts (80 g) • grated Parmesan cheese (120 g) • White pepper, to taste • garlic clove

fresh basil leaves (about 100 grams) • pine nuts (about 15 grams) • grated Parmesan cheese (about 50 grams) • grated Pecorino cheese (about 25 grams) • garlic clove (core removed) • Coarse salt, to taste • Olive oil,

fresh basil leaves (about 80 grams) • garlic cloves • pine nuts (about 20 grams) • grated Parmesan cheese (about 70 grams) • grated Pecorino cheese (about 40 grams) • extra virgin olive oil (110 ml) • Coarse salt, to taste

fresh basil leaves (about 100 grams) • pine nuts (about 50 grams) • small garlic cloves • grated Parmesan cheese (about 60 grams) • Salt, to taste • Extra-virgin olive oil,

for the orecchiette • semolina flour (about 200 ml) • scant 1/2 cup warm water (about 100 ml) • FOR THE PESTO (without garlic) • Basil, extra virgin olive oil, pine nuts, Parmesan cheese

fresh basil leaves (about 30 grams) • grated Parmesan cheese (about 35 grams) • pine nuts (about 10 grams) • grated Pecorino Romano cheese (about 15 grams) • coarse salt • garlic • extra virgin olive oil (50 ml)

washed and drained fresh basil leaves (about 120 grams) • grated Parmesan cheese (about 160 grams) • blanched almonds (about 75 grams) • garlic clove • fine salt • extra virgin olive oil (about 150 grams)

Ice • fresh basil leaves (about 70 grams) • garlic cloves • pine nuts (about 30 grams) • coarse sea salt (about 3 grams) • Pecorino Sardo cheese, cut into pieces (about 30 grams) • Parmesan cheese, grated (about 50 grams) • extra virgin olive oil (about 70 grams)

fresh basil • coarse salt • pecorino cheese, cut into pieces • (30–40 grams) pine nuts • grated Parmesan cheese • extra virgin olive oil • peeled garlic clove (optional, but traditional)

all-purpose flour (about 150 grams) • semolina flour (about 150 grams) • eggs • Salt • sheep's milk ricotta (about 400 grams) • grated Parmesan cheese (about 100 grams) • Fresh basil • Salt and pepper, to taste • tomato purée (about 750 ml) • garlic clove • onion • Extra-virgin olive oil

large, ripe San Marzano tomatoes (about 14 oz / 400 grams) • About 5 1/3 oz (150 grams) rustic Italian bread, preferably not stale • Plenty of fresh basil • garlic clove • High-quality extra-virgin olive oil • Salt and pepper

small sweet peppers (such as Italian cornetto peppers) • onion

shrimp (about 400 grams) • medium zucchini • shelled pistachios (about 1 packet, 40 grams) • fresh basil • dry sparkling wine or white wine (about 60 ml) • spaghetti (about 400 grams) • Extra virgin olive oil • Salt, to taste • Red pepper flakes • unwaxed lemon • garlic clove • chopped pistachios (about 1 packet, 30 grams)

penne rigate (170 g) • large zucchini • Vegetable oil, as needed, for frying • Grated Parmesan cheese, • San Marzano tomatoes (about 500 g) • Extra-virgin olive oil, • onion • garlic • Salt, • fresh basil leaves (40 g) • garlic • grated Parmesan cheese •

About 10 basil leaves • shelled pistachios (100 g) • garlic clove • olive oil (50 g) • grated Parmesan cheese (1 oz or 30 g) • Salt, to taste

fusilli (150 g) • asparagus • potatoes • Water, • Salt, • Extra virgin olive oil, • garlic clove • For the pesto • fresh basil (40 g) • shelled almonds • garlic clove • grated Parmesan cheese •

Basil leaves, washed and dried (about 3 1/2 ounces or 100 grams) • shelled lupini beans • shelled pistachios • garlic clove • grated Parmesan or Grana Padano cheese • Extra-virgin olive oil, • Salt, to taste

fresh basil leaves (about 75 grams) • pine nuts (about 15 grams) • garlic clove • salt • extra virgin olive oil (50 ml) • grated cheese • Cherry or grape tomatoes, • Feta cheese,

fresh paccheri pasta (200 g) • cherry tomatoes • To taste garlic • To taste shrimp • To taste fresh basil pesto • To taste salt • To taste black pepper