Red Lentils Soup
Potato Salad with Tomatoes and Capers, Pantelleria Style
Toasted Almond and Sage Pesto Crostini
- 30 sage leaves;
- ½ cup (70g) blanched almonds;
- ½ cup (50g) grated Pecorino or Parmigiano Reggiano;
- ¾ cup (150ml) extra-virgin olive oil;
- salt and freshly ground pepper;
- good bread for toast (whole grain bread would be ideal)
In a dry hot skillet toast the almonds and let them cool. Put the toasted almonds, sage leaves, grated cheese, salt and pepper into a food processor, start pulsing adding the oil little by little until the desired consistency. Spread on toasted bread.
