Recipes Tagged ‘extra virgin olive oil’

pesto sauce

Thursday, February 18th, 2010 | 1 Comment

preparation: 20min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons


  • 1 large handful washed basil

  • 1 clove garlic

  • 30g pine nuts

  • 60g parmesan, grated

  • 1 cup extra virgin olive oil

  • salt to taste


  1. Using the food processor chop basil, garlic and pine nuts.

  2. Move this mixture to a bowl; Add the Parmesan and salt.

  3. Shorten the mixture by pouring the oil gradually and stirring carefully until you get a cream.


  1. Best accompanied with pasta.

  2. This sauce also works well with chicken, fish filet and sandwich spread.

  3. Preparing previous batches of pesto sauce and keeping it in the fridge will allow you to prepare a last minute meal ;).

  4. You can use double portion of the Parmesan if Pecorino is not available.


  • Translated from “La Sante sur la Table”.


Wednesday, January 13th, 2010 | 2 Comments

preparation: 30min | difficulty:

© 2010 Tony El Batal

dedicated to: Vladimir Vuskovic

serving portion: 4 persons


  • 250g fine dark bulgur / cracked wheat

  • 250g spring onions, finely chopped

  • 100g extra virgin olive oil

  • 50g lemon juice

  • 3 bunches flat parsley, finely chopped

  • 1 bunches of mint, finely chopped

  • 500g tomatoes, cut in small dice

  • salt & pepper


  1. Wash the bulgur for 15 min,then drain .

  2. Chop onions, parsley and mint; Cut tomatoes into small dices.

  3. Season with salt & pepper; Add oil, lemon juice and bulgur; Mix well.


  1. Serve with lettuce or cabbage.

  2. You can use coarse dark bulgur instead of fine dark bulgur.

  3. Some prefer adding bulgur the last minute so it stays crunchy.

  4. There is two techniques in chopping the parsley: one keeping the stem and the other making small bunches of parsley to prevent using the stem.