PESTO
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.
VINAIGRETTE
1 cup extra virgin olive oil
1 tbsp lemon juice
3 tbsp vinegar
1 tsp mustard
salt, freshly ground black pepper
Directions:
Shake all the ingredients together for an instant vinaigrette.
Add to your food shortly before serving.
Tip:
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).
