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      • Mediterranean Culinary Concept – March 21-22, 2023
      • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
      • Diet, Global Health and Climate – September 15, 2022
      • Positive Nutrition – September 15, 2022
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      • Ambassador’s Breakfast 2022
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      • Home
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      • News
      • EVOO Library
        • MDR® EVOO World
      • Med Live
      • Events
        • Mediterranean Culinary Concept – March 21-22, 2023
        • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
        • Diet, Global Health and Climate – September 15, 2022
        • Positive Nutrition – September 15, 2022
        • MDR Summer Connect 2022
        • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
        • Ambassador’s Breakfast 2022
      • Recipes
      • Sponsors
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        Red Lentils Soup: easy, delicious recipe to enjoy with or without crostini
        Red Lentils Soup
        Potato Salad with Tomatoes and Capers, Pantelleria Style
        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.

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