Basils

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

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

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 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

To make the orecchiette • fine semolina flour (about 500 grams) • warm water (about 250 ml) • For the sauce • Basil pesto, • Cherry tomatoes, as desired • Salt

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

eggplants • grated Parmesan cheese (about 120 grams) • breadcrumbs or soaked stale bread (about 120 grams) • Plenty of fresh basil • Black pepper • egg

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

classic tortellini (250 grams) • fresh basil (about 1 oz or 30 grams) • walnuts, plus extra for garnish • water • Olive oil • Salt • Sesame seeds

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)

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,

fusilli pasta (about 400 grams) • large eggplants • canned peeled tomatoes (about 300 grams)

zucchini • egg whites • Grated Pecorino and Parmesan cheese • Fresh mint and basil • heaping tablespoon all-purpose flour • Salt and pepper to taste • Vegetable oil for frying

pasta (about 160 grams) • finely chopped almonds • large bunch fresh basil • About 20 olives (I used stuffed olives) • Salt and olive oil, to taste

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,

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)

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

boiled potatoes • cooked green beans • thin egg pasta • (5 oz/140 g) containers basil pesto • béchamel sauce • grated Parmesan cheese • Milk, • Extra-virgin olive oil • Salt and pepper, fresh basil

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