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"Homemade...and Secretly Delicious" was founded by a small group of friends who had one thing in common: they all loved healthy food. Through their summer together at the Urban Environmental Lab (UEL) in East Side Providence, they were able to take part of the Community Environmental College (CEC), a youth program run by former graduates of Brown University that focused on discussing today's major environmental problems and food injustices. That's where this blog came in. The goal of "Homemade...and Secretly Delicious" is to offer an easy access to simple yet healthful recipes that anyone can enjoy in the comfort of their own home. The eight makers of "Homemade...and Secretly Delicious" are Sarah, Sima, Suhair, Siraj,and Tusneem Janoudi, Gabriella and Stephanie Olivences and Aysha. Coming from multiple backgrounds and cultures inspires our love for home cooking and healthy eating. We recognize how much flavor our cultures and communities bring to food, and we want to share that with you. As youth, we care about taking the small steps today in order to make a big difference tomorrow. So follow us today and start cooking your way to a better and healthier future!


Farfalle with Basil Pesto


·         1 Box of whole wheat Farfalle Pasta (or any other short grain pasta)
·         2 cups fresh basil leaves, packed (you can substitute this with other fresh herbs!)
·         1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
·         1/2 cup extra virgin olive oil
·         1/3 cup pine nuts or walnuts
·         3 medium sized garlic cloves, minced
·         Salt and freshly ground black pepper to taste

1.      Cook pasta according to package
2.      Meanwhile, combine the herbs and the nuts in a food processor, then pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
3.      Add the garlic, amd pulse a few times more.
4.      Slowly drizzle in olive oil while the food processor is on, until it’s a creamy paste. Stop to scrape down the sides of the food processor with a rubber spatula.
5.       Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
6.      Drain the pasta, and serve with the pesto warm or at room temp. garnish with basil, tomatoes and cheese. Enjoy!

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