Entree Side

Glass jar filled with fresh green arugula pesto topped with olive oil. View Ingredients
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Ingredients
  • Fresh arugula: 100 g (approx. 3.5 oz or 4 packed cups)
  • Parmigiano Reggiano: 50 g (approx. 1.7 oz), grated
  • Pecorino Romano: 30 g (approx. 1 oz), grated
  • Almonds: 50 g (approx. 1.7 oz or 1/3 cup)
  • Extra virgin olive oil: 100 ml (approx. 7 tbsp or slightly less than 1/2 cup)
  • Garlic: 1 clove (optional)
  • Salt: to taste

Easy Arugula Pesto (Rocket Pesto)

Discover how to make a fresh and peppery arugula pesto with almonds and parmesan. A versatile, quick, and light alternative to…

  • 02/03/2026
(0 / 5)
Authentic homemade Italian polenta made with cornmeal and buckwheat flour on a wooden board. View Ingredients
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Ingredients
  • Stone-ground polenta taragna flour (corn and buckwheat blend): 1.2 kg (approx. 8.5 cups)
  • Water: 3 liters (approx. 12.5 cups)
  • Coarse salt: to taste

Authentic Homemade Italian Polenta Recipe

Learn how to make authentic Italian polenta at home using a rustic mix of cornmeal and buckwheat flour. Perfect for hearty…

  • 28/02/2026
(5 / 5)
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