Spinach & Basil Pesto With Cobrancosa EVOO

1 cup packed fresh basil leaves, washed and dried
1 cup packed fresh baby spinach leaves, washed and dried
1/2 cup grated Pecorino Romano cheese
3 cloves of garlic, peeled
1/2 cup Cobrancosa or Arbequina EVOO
1/4 cup toasted pine nuts
2 teaspoons kosher salt or to taste

Directions

In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil.  Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary.  Prepare  your favorite cut of pasta and toss the strained, hot pasta with the pesto.

Makes about 2 cups of pesto

Soft Scrambled Truffle Eggs

5 large eggs
1 pinch (about 1/2 tsp.) Black Truffle Sea Salt
1 tablespoons unsalted butter
1/2 teaspoon White Truffle Oil
2 tablespoons crème fraîche
2 chives, thinly sliced
fresh ground white pepper to taste

Whisk the eggs until frothy; add the pinch of truffle salt.  Melt the butter in a non-stick skillet over very low heat.  When the butter is melted add the egg and cook over the lowest possible heat, gently and repeatedly folding the egg with a heat-resistant rubber spatula until it set into a mass of moist curds, about 10 minutes. Add the truffle oil, crème fraîche and chives and continue folding gently until everything is incorporated.

Serves 2