© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 1 large handful washed basil

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• 1 clove garlic

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• 30g pine nuts

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• 60g parmesan, grated

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• 1 cup extra virgin olive oil

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• salt to taste

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directions

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

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

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

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tips

1. Best accompanied with pasta.

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

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

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

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reference

• Translated from “La Sante sur la Table”.

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© 2010 Tony El Batal

dedicated to: Vladimir Vuskovic

serving portion: 4 persons

ingredients

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• 250g fine dark bulgur / cracked wheat

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• 250g spring onions, finely chopped

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• 100g extra virgin olive oil

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• 50g lemon juice

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• 3 bunches flat parsley, finely chopped

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• 1 bunches of mint, finely chopped

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• 500g tomatoes, cut in small dice

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• salt & pepper

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directions

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

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

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

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tips

1. Serve with lettuce or cabbage.

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

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

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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.

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