INGREDIENTS: (4 servings) 50 g basil 70g Parmigiano Reggiano 30g pecorino 100ml Extra Virgin Olive Oil 16g pine nuts half garlic clove a pinch of coarse salt INSTRUCTIONS: We should use a mortar but we will use a mixer... Sorry to purists I usually put my mixing jar and mixer blades in the freezer before starting to avoid overheat that might impact the color of our pesto Clean the basil leaves with paper towel Put half basil into the mixer with garlic, salt and pine nuts Star

I bought so many radishes yesterday and had so many leaves that I decided to try to make a pesto with them. I loved it! I will make a lot of it and freeze my mini pesto. Jace won’t be very happy as he hates pesto😂 I do traditional pesto with a mortar but in this case the leaves were big and not as soft as the basil ones so I used a mixer. I didn’t weight ingredients so I can’t give a very precise recipe but you can have an idea and adjust it to your taste. 2 SERVINGS: 2 cups

It looks easy but is not. Simple recipes are the most difficult to cook. In this one the perfect balance between each ingredient is key and you have to be quick enough to keep the Pecorino creamy and smooth. 2 SERVINGS: 200g Spaghetti/Bucatini/Rigatoni (I used Benedetto Cavalieri Pasta I brought from home but there is Pasta Gentile at Fresh Market that is amazing too) 100g shredded Pecorino Romano 6g Black Pepper Salt INSTRUCTIONS: Toast the pepper in a pan medium heat 3/4' G