PESTO alla genovese of course ;-)

Ingredients
- 1 bunch of basil (around 20g)
- 120 ml olive oil
- 60 g parmesan cheese
- 30 g pine nuts

Preparation
Roast the pine nuts in a pan until they get light brown. (Pay attention that they do not burn. They start to get brown suddenly.) In the meantime, tear the leaves from the basil and grate the cheese.
Pour the olive oil in the blender and add the basil. Mix everything. Add the roasted pine nuts and cheese and mix everything again. That's all. ;-)

The pesto can be kept in a glass in the fridge for around 1 month. Just make sure that there is a layer of olive oil on top and that it is well closed.

PIZZA DOUGH

INGREDIENTS

- 1Kg Flour
- 3 tbs salt
- 1 tbs sugar
- Fresh yeast
- Lukewarm water
- 6 - 10 tbs Olive oil

PROCEDURE

- Make a volcano of flour
- Separate a little bit of water and dissolve the yeast inside. Add the mixture inside the volcano hole.
- Add the oil also in the hole
- Add the sugar and the salt on the lower slope, separated from the liquid at the beginning.
- Add a little bit of water in the whole and start to mix the ingredients from the inside to the outside. 
- Add water little by little until you combine all the ingredients in an homogeneous ball.
- Knead generously the ball on a floured surface; the final result should be a non sticking ball, smooth and elastic. The amount of water that it needs will depend on the brand of flour you use and how much water can in absorb. In my case it was around 650- 700 ml.
- Once the dough is ready, grease it with olive oil (that way it will not stick on container), place it in a bowl and cover it with plastic film.
- Keep it that way in the fridge for at least 10 - 12h. You will know it is ready when it will have doubled the size (see the photo above).Now the dough is ready to spread!