Ingredients

2 tbsp - olive oil

2- medium onions finely chopped

1- large- carrot, grated

1 -large- green pepper finely chopped

4 cloves - minced garlic

1kg - tomatoes blanched and chopped

1 cup - tomato puree

2 tbsp - salt

1/2 tbsp - pepper

1 tbsp - mixed dreid herbs

1 - bay leaf

Method

In a saucepan heat olive oil, saute the onions, carrots, green peppers and garlic. Cook until the vegetables are tender. Add the remaining ingredients and bring to a boil. Remove from the gas and keep aside. At this point, you could puree half the sauce and mix up with the rest. Serve hot with the pasta.

Makes 3 cups.

Ingredients

1 tbsp - finely chopped garlic

1.5 cup - fresh basil leaves stripped from their stems

1 tsp - salt

2 tsp - black pepper

5 tsp - chopped and toasted walnuts or pine nuts

3/4 cup - olive oil

50 grams - freshly grated Parmesan cheese.

Method

In a blender, combine basil, salt, pepper, garlic, walnuts and oil. Blend them at high speed until the ingredients are smooth. The sauce should be thin enough to run off the spatula easily. Transfer the sauce to a bowl and stir in the grated cheese. Serve the pesto throughly mixed into hot drained and tossed pasta with soft butter or as a dip or sandwich spread.

makes 1 cup.