Basil garlic pine nuts

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,

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) •

For cooking the octopus: • octopus (about 2.2 lbs / 1 kg) • onion • celery stalk • carrot • bay leaves • mini plum tomatoes (about 700 grams) • garlic cloves • Fresh rosemary, • mini sweet peppers, assorted colors (about 400 grams) • pine nuts (about 1/4 cup or 40–50 grams) • Salt-packed capers, •

small shrimp (about 500 grams), peeled and deveined • linguine (about 400 grams) • Pesto (made with garlic, almonds, pine nuts, salt, olive oil, basil) • garlic (1 for the pesto, 1 for the sauce) • Olive oil, • fresh basil leaves (about 50 grams) • Pecorino cheese, grated (about 60 grams) • Parmesan cheese, grated (about 60 grams) • brandy • Salt, to taste • Black pepper, to taste

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)

spaghetti (about 340 grams) • fresh basil • garlic • pine nuts (about 40 grams) • extra virgin olive oil (100 ml) • grated Grana Padano cheese (about 50 grams) • coarse salt

fresh basil leaves (about 50 grams) • garlic cloves • pine nuts (about 30 grams) • grated Parmesan cheese (about 60 grams) • grated Pecorino Romano cheese (about 30 grams) • extra-virgin olive oil (150 ml) • Salt and pepper • long busiate trapanesi pasta (about 400 grams; a long, twisted pasta typical of Trapani)

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)

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)

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

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)

mixed seafood (such as mussels, clams, or bay scallops) • Small potato gnocchi (good quality store-bought is fine) • Fresh basil • Extra virgin olive oil • Pine nuts (as much as you like) • Red garlic

pearl barley (about 200 grams) • bell peppers • smoked salmon (about 60 grams) • Olive oil, garlic, a few pine nuts, parsley, oregano • fresh basil • Salt • Lemon juice

orzotto (about 280 grams) • fresh green beans (about 100 grams) • potatoes (about 50 grams) • For the Pesto • fresh basil (about 40 grams) • toasted pine nuts (about 15 grams) • grated Parmesan or Pecorino cheese (about 35 grams) • extra virgin olive oil (about 20 grams) • salt (about 2 grams) • long-chain inulin (about 8 grams) • garlic • ice cubes

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 •

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,

🌿7 oz spaghetti (200 grams) • 🌿7 oz burrata cheese or stracciatella (200 grams) • 🌿1 pork sausage • 🌿6 cherry tomatoes • 🌿1 bunch fresh basil • 🌿3/4 oz pine nuts (20 grams) • 🌿2 tablespoons grated Parmesan cheese (or Grana Padano) • 🌿1/2 clove garlic • 🌿3 1/2 tablespoons extra virgin olive oil (50 ml) • 🌿1 pinch coarse salt

mezze maniche pasta (about 380 g) • garlic • tomato purée (about 500 g) • basil leaves • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • fresh basil leaves (about 30 g) • grated Parmesan cheese (about 12 g) • grated Pecorino Romano cheese (about 15 g) • pine nuts • extra-virgin olive oil (about 50 ml) •

Garlic: 2 cloves (I didn’t use it) • Basil: 2 1/2 cups (about 70 grams) • Parmesan cheese: 1/2 cup grated (about 50 grams) • Pecorino Romano cheese: 1/3 cup grated (about 30 grams) • Extra virgin olive oil: 1/3 cup (about 70 grams) • Coarse salt: 1/2 teaspoon (about 3 grams) • Pine nuts: 1/4 cup (about 30 grams) • Tomato paste: • Cherry tomatoes: • Cognac: • Salt: to taste • Extra virgin olive oil: to taste •

potato gnocchi (500 grams) • Gorgonzola cheese (250 grams) • basil leaves • pine nuts • grated Parmesan cheese • extra virgin olive oil • garlic • small bunch of arugula (optional) • Salt, to taste • Black pepper, to taste • milk (about 2 oz or 60 ml) • bacon

eggplant (about 700 grams) • ripe tomatoes (about 150 grams) • buffalo mozzarella (about 100 grams) • fresh basil leaves (about 40 grams) • grated Parmesan cheese (about 15 grams) • pine nuts (about 12 grams) • extra virgin olive oil • garlic clove

salmon fillets • shelled pistachios (about 80 grams) • Fresh thyme, to taste • garlic clove • Black pepper, to taste • Extra-virgin olive oil, to taste • fresh basil leaves (about 35 grams) • pine nuts (about 20 grams) • grated Pecorino cheese (about 25 grams) • grated Parmesan cheese (about 35 grams) • Salt, to taste • Extra-virgin olive oil, to taste