This emerald green emulsion captures the fresh aromas of Liguria, blending the fiery essence of garlic with the cool aquatic nature of basil, resulting in a harmonious balance reminiscent of the Earth and lifting with a breath of Air.
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Place the basil leaves, pine nuts, and garlic cloves in a mortar.
Gently pound them until a smooth paste is formed.
Gradually add the grated cheeses, mixing well with the basil paste.
Slowly drizzle in the olive oil while continuing to mix until emulsified.
Season with salt to taste.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
