Recipes

Appetizers and Sauces

Pesto
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• 4 cups packed fresh basil leaves
• 1/2 cup Italian flat leaf parsley
• 1/2 cup Cucina Arbequina Extra Virgin Olive Oil
• 1/2 cup pine nuts
• 3 garlic cloves
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• 1/4 cup freshly grated Pecorino Romano cheese

1. Combine the basil, parsley, garlic and pine nuts in a food processor or blender and process until the mixture is finely minced.
2. Add the cheeses and briefly mix.
3. Pour the olive oil in a thin stream into the food processor and mix thoroughly.
4. Transfer to a bowl, and either use it immediately or cover with a thin layer of olive oil to prevent the mixture from darkening, cover and refrigerate until ready for use.

Tip: Pesto sauce can be added to freshly cooked pasta or spooned onto small, appetizer-size pizzas that have been topped with mozzarella and Italian Fontina cheeses and pre-baked.