Basil pine nuts

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

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) •

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

Genovese basil • Extra-virgin olive oil, • grated Parmesan cheese (about 50 grams) • grated Pecorino cheese (about 50 grams) • Coarse salt • pine nuts

medium, long zucchinis • crumbled feta (I used Zorbas light) • Sliced almonds, • Pine nuts, • basil pesto • Extra virgin olive oil, • black pepper (optional)

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

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 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)

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

ricotta and herb ravioli (500 grams) • large bunch fresh basil • pine nuts • cream cheese (such as Philadelphia) • butter • Chili powder, for garnish • Extra-virgin olive oil

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

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 •

broccoli • About 20 fresh basil leaves (mine are from my balcony garden) • pine nuts • Parmesan cheese • Salt, to taste • extra virgin olive oil

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,

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) •

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

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) •

spaghetti (about 400 grams) • fresh salmon (about 130 grams, preferably previously frozen for safety, even if just pan-seared) • green chili pepper • garlic • Plenty of fresh basil • Extra-virgin olive oil, • frozen peas (about 100 grams) • Toasted pine nuts, • Mullet bottarga,