Pasta With Pistachio Pesto

Ingredients:
For the pesto
200g pistachio (roasted and salted in shell)
2 stalks basil, take the leaves
6 stalks parsley, take the leaves
1 clove garlic, bruised
150 ml olive oil
2 tbs lemon juice
Dash of sugar
Salt and pepper to taste

For the pasta
6 slices bacon
50g pistachio (roasted and salted in shell)
360g pasta (spaghetti is my favorite)
50g parmesan
Salt to taste

1. For the pesto: Peel the pistachio, in a food processor combine the peeled pistachio, basil, parsley, garlic, olive oil, lemon juice, sugar, salt and pepper (i use about 1 tsp of salt and 1/2 tsp of black pepper). Puree until smooth. Set aside.
2. Fry the bacon, lay them on paper towel to absorb the excess oil. Chop the bacon and set aside.
3. For the pasta: Peel the pistachio and chopped them coarsely, set aside. In a large cooking bowl, boil enough water and sprinkle some salt after its boiled. Add the pasta and cook until al dente. Preserve about half cup of cooking water and then drain the pasta. Put the pasta back on the cooking bowl, mix in the pesto and half of cup cooking water, stir them quick, add the pistachio and the parmesan, mix them well. Sprinkle the chopped bacon on top of the pasta, ready to serve.

Almond Choco Caramel-Drizzled Brownies

Ingredients:
200g dark chocolate min 50% cacao, chopped
150g butter, cut in small pieces
3 eggs (size M)
125g granulated sugar
Pinch of salt
75g all purpose flour
30g cacao powder
1 tsp baking powder
80g whole almond, coarsely chopped
100g dark chocolate glaze
Caramel sauce

• In a bowl, combine all purpose flour, cacao powder, baking powder and mix it well.
• In a small cooking bowl, on a low heat melt the butter. After the butter completely melted add 150g dark chocolate (set the 50g aside), remove from heat and let the chocolate completely melted and mix them well, let it cool to room temperature.
• Prepare a baking form about 21x 21cm, line it with parchment paper. Preheat oven to 180 ºC.
• In a mixing bowl, beat the eggs, sugar and a pinch of salt until light and creamy about 5 minutes. Pour in the chocolate mixture, with a spatula mix them until well combined. Fold in the flour mixture, do not fold it too long just until well combined. 
• Pour the batter on a prepared baking form, sprinkle the chopped almond evenly on top of the batter and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Let it cool for about 15 minutes before cutting it. 
• Cut the brownies into about 12 squares, with a fork drizzle them with chocolate glaze and caramel sauce, now your brownies are ready to serve.