Recipes

Ingredients:                                                     
               40 pieces          Fresh Genovese Basil, Washed and Dried on a table cloth
               2 cloves            Garlic
               20 grams          Chopped Pine Nuts
               100 grams       Grated Parmigiano-Reggiano
               200 ml             Extra Virgin Olive Oil
               Pinch               Sea Salt
                                             
Method:
A traditional pesto should be done with a marble mortar and wooden pestle.  Place the basil, salt, and garlic in the pestle and gently start crushing everything using a circular motion.  Add the pine nuts and cheese and gently mix with the mortar until just combined.  Then, slowly add the extra virgin olive oil while mixing gently. 
Once the mixture becomes bright green and a fairly runny consistency, the pesto is ready.
This is beautiful tossed with pasta.  Once the pasta is cooked to an 'al dente' stage or just firm to the tooth, strain and toss with a good amount of pesto.  Serve immediately.  You can also add pesto to tomato sauce. 
If you do not have a mortar and pestle, you can use a food processor.  
              

Ingredients:                                                     
               1 lb                  Unsalted Butter, warmed to room temperature
               1/2 cup           Chopped Nasturtium Flowers
               1 tbsp              Fresh Lemon Juice
               Pinch               Black Pepper 
                                             
Method:
In a food processor, beat butter until it is smooth and creamy.   
Add remaining ingredients and beat slowly until well mixed.
Using waxed paper or parchment paper, roll the butter in a cylinder shape about 1 inch thick.  Chill in the refrigerator until firm. 
This is a fantastic way to finish fish and you don't need to add a lot.  Once the piece of fish is cooked, slice a ¼ inch thick piece of butter and place on top of the fish.  It will melt on its own giving the fish a beautiful colour and peppery flavour.  
You can also substitute the nasturtium flowers with other edible flowers like borage.