In a large mortar,^* add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5 to 7 minutes. Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15 to 20 minutes. Slowly add the oil while stirring with the pestle until emulsified. Add cheese and stir with the pestle to incorporate. Season with a pinch of kosher salt and a little lemon juice.

Serve with pasta (linguine, fettuccine, or penne), cooked white potatoes, and green beans (traditionally all cooked with the same water).

^*A food processor could be used, but using a mortar and pestle is the traditional way to blend.

Preheat oven to 400°F (200°C). In a large bowl, combine the flour and powdered yeast. Make a well in the center then add about 4 tablespoons of olive oil. Add the warm water 1 tablespoon at a time, kneading after each addition until the dough forms. You should have a soft loaf. If the dough is hard, add more water. Now add the salt and knead once more to let the dough absorb the salt. Handle the dough to test the consistency; the dough must be soft and smooth. If it’s too hard, add more water. The dough is the right consistency when you poke it with your finger and the indentation remains. Oil the pan thoroughly with 1/2 tbsp of olive oil, then press the dough into the pan. It should be less than 1 inch thick. Add tomatoes to the top of the dough, taking care to push them deep into the dough. Sprinkle the top with oregano, salt, and several tablespoons of quality olive oil. Bake for 20 to 30 minutes, until the focaccia is well golden on both the top and the bottom. Remove the focaccia from the oven, and cover it with a cloth. Let it rest for 10 minutes before removing it from the pan and cutting it.