Basil leaf

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

For the gnudi • medium zucchini • egg • Flour, • grated hard cheese (such as Parmesan or Pecorino) • salt • black pepper • For the basil cream • fresh basil leaves • hot water (150 ml) • olive oil

fresh basil leaves (about 400 grams) for the amount of sauce needed • grated Parmesan cheese (about 200 grams) • Extra virgin olive oil, • Chopped walnuts, • tagliatelle (about 500 grams) • aged Pecorino cheese, grated (about 100 grams)

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,

fresh basil leaves (about 150 grams) • grated mixed cheese (about 20 grams)

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 170 grams) • pine nuts (about 50 grams) • extra virgin olive oil (about 120 grams) • grated Parmesan cheese (about 50 grams)

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,

fresh basil leaves (about 150 grams) • grated Parmesan cheese (about 75 grams) • pine nuts (about 75 grams) • extra virgin olive oil (about 150 grams)

fresh basil leaves (about 30 grams) • extra virgin olive oil (60 ml) • pine nuts (about 10 grams) • grated Parmesan cheese (about 40 grams) • coarse salt

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)

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

fresh, very ripe tomatoes (about 700 grams) • yellow onion • celery stalk • extra-virgin olive oil • large bunch fresh basil • thick slices day-old bread • Vegetable broth, • Salt, to taste • Freshly ground black pepper, to taste • fresh basil leaves, for garnish

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,

bread flour (about 200 grams) • all-purpose flour (about 150 grams) • warm milk (about 130 ml) • oil (about 20 ml) • fresh yeast (about 12 grams) • sugar • salt • ball buffalo mozzarella • Parmesan cheese • pine nuts (about 10 grams) • For the pesto • fresh basil leaves (about 80 grams) •

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) •

ricotta cheese (250 g) • basil leaves • egg • grated Parmesan cheese (30 g) • all-purpose flour (80 g) • red bell pepper • Extra-virgin olive oil • Salt

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,

semolina flour (about 440 grams) • water (about 220 grams) • fresh basil leaves • Extra virgin olive oil, • grated Parmesan cheese • pine nuts • Salt,

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

heavy cream (500 ml) • sugar (100 grams) • basil leaves • powdered gelatin (about 8 grams)

penne pasta (about 450 grams) • fresh basil leaves (about 300 grams) • shelled pistachios (about 200 grams) • grated Parmesan cheese (about 150 grams) • extra virgin olive oil (120 ml) • Salt • small piece garlic

pearled farro (about 200 grams) • pesto • Arugula, • basil leaves • Green olives, • tomatoes • Balsamic vinegar and glaze, • Salt, • Extra-virgin olive oil,