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Recipes from Uruguayan Sun


2 cups of tightly packed basil leaves only, no stems

½ cup Italian parsley leaves only, no stems

2 cloves of peeled sliced garlic

1 ½ tablespoons of lightly toasted pine nuts

½ cup of your favorite Uruguayan extra virgin olive oil

½ teaspoon salt

½ teaspoon pepper

½ cup of grated pecorino romano or parmesan cheese

Place all ingredients, except cheese, in a food processor and process until very finely processed, occasionally scraping down sides of bowl and if necessary add small additional amount of Uruguayan EVOO to obtain proper consistency.  Add the grated pecorino romano or parmesan cheese and continue processing until all is combined.  Cook and drain your favorite pasta (do not rinse), combine with the amount of pesto according to taste. Add more Uruguayan EVOO if needed.  “Buon Appetito!”


CAPRESE SALAD – Originated on the Isle of Capri

2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick

1 pound fresh mozzarella *burrata or mozzarella di bufala preferred*, sliced1/4 inch thick

1/4 cup fresh basil leaves

1/4 teaspoon dried oregano

3 to 4 tablespoons of your favorite Uruguayan extra virgin olive oil

fine sea salt to taste

freshly ground black pepper to taste

Cut a few of the basil leaves into strips.  On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and basil strips and drizzle with Uruguayan EVOO. Season salad with salt and pepper.   Great as an appetizer or a light lunch.



1 med. onion finely chopped

4 sliced garlic cloves

1 Tablespoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

¾ teaspoon oregano

½ to ¾ cup of finely diced tomatoes (fresh or canned)

¾ cup dry white wine

4 Tablespoons of your favorite Uruguayan extra virgin olive oil

¼ cup chopped Italian parsley

2 lbs. small clams

1 pound of linguini

Bring a large pot of water to a rapid boil, add salt, then add linguine and cook linguine until it is al dente. Reserve a half cup of cooked pasta water to use later, if necessary.  While preparing pasta, in a separate pot, heat the Uruguayan EVOO over medium heat; add onion, garlic, red pepper flakes, oregano and black pepper.  Cook until onion is soft then add diced tomatoes.  Add wine, bring to a rapid boil and cook until reduced to half.  Add clams, cover pot and cook, stirring occasionally, until clams open wide (approximately two to three minutes).  Discard any clams that do not open.  Quickly add al dente cooked pasta and toss in pot with clams.  Remove from heat, stir in parsley.  (Add a small amount of reserved pasta water if necessary).  Serve immediately.  If fresh clams are unavailable you can substitute canned clams either whole or chopped.