1 cup flat leaf basil
4 cloves garlic
1 cup pine nuts
½ cup pecorino cheese, grated
½ cup Parmesan cheese, grated
½ cup olive oil
Using a pestle and mortar, grind the basil leaves, garlic and pine nuts into a paste. Add the cheese and finally the olive oil. Season to taste.
Pesto goes well with penne or other pasta shapes and can also be added to boiled potatoes.
1 cup extra virgin olive oil
1 tbsp lemon juice
3 tbsp vinegar
1 tsp mustard
salt, freshly ground black pepper
Shake all the ingredients together for an instant vinaigrette.
Add to your food shortly before serving.
This dressing can be used on salads and on boiled or steamed vegetables. It also goes well with prawns and boiled octopus (with a little added oregano).