2 tablespoons pine nuts
1/2 teaspoon chopped garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 tablespoons olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese
20 Kalamata olives (about 3/4 cup), pitted
1 anchovy fillet
2 teaspoons chopped garlic
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1 envelope ( 1/4-ounce) dry yeast
1 tablespoon sugar
1 cup warm water (about 110 degrees F)
1 teaspoon salt
3 1/2 cups bleached all-purpose flour
1 teaspoon vegetable oil
1 large egg, beaten
3 teaspoons kosher salt
1/4 teaspoon coarsely ground black pepper
1 cup water
1/4 cup whole sun-dried tomatoes
3 tablespoons olive oil
2 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup lightly packed fresh basil leaves
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