So, if you’ve ever wondered what’s on our riders’ menu, take a look at the next recipe in our CCC Team Cookbook series. It’s a favorite of our riders with their pasta and even though it’s simple to make, it’s delicious!
by CCC Team chef, Mirko Sut
100 grams basil leaves
50 grams pine nuts
150 grams Parmigiano Reggiano
200 milileters extra virgin olive oil
- Using a blender, mix the basil and pine nuts together with a pinch of salt and pepper and a drizzle of oil.
- Next, add the Parmesan and blend once again with another drizzle of oil.
- Dilute the mixture little by little with the rest of the oil and continue to blend until you have a smooth cream.