Basil pesto with Angimbe Natures extra virgin olive oil
The basil pesto it is one of the most famous and imitated condiments in Italian cuisine.
The first traces are found in the Middle Ages, when the Genoese were influenced by oriental tastes imported from their sea voyages. In ancient times also called Genoese beat. Below we will illustrate the ingredients, focusing on the nutraceutical properties of basil, the procedure and some precautions.
Genoese Basil PDO 60 leaves
Basil contains numerous vitamins and mineral salts, despite a practically negligible caloric intake and a decidedly low glycemic index. It will give us an extraordinary mix of beneficial substances! this food is low in fats and sugars and the fats it contains are predominantly polyunsaturated, with a majority of fatty acids from the omega-3 series, with important anti-inflammatory properties.
How to prepare basil pesto with Angimbe Natures extra virgin olive oil
Ingredients:
- 70 g of Parmigiano Reggiano;
- 30 g of Sardinian pecorino;
- 100 ml of Angimbe “Natures” Extra Virgin Olive Oil; medium fruity with herbaceous hints of thistle and tomato which will add a special aroma to your pesto.
- 10 g of coarse sea salt;
- 30 g of pine nuts (from Pisa or, at least, from the Mediterranean area);
- One or two cloves of garlic.
Method:
After washing the basil leaves, which must come from plants that are no longer than two months old, dry them carefully on a cloth.
Place the garlic together with a few grains of salt in a large marble mortar and start crushing with the pestle, which must strictly be made of olive wood.
Add the pine nuts and crush again, obtaining a rather coarse pulp.
Add the basil leaves while continuing to crush gently, then add the two cheeses and mix everything together.
Soften the dough by slowly pouring in the oil slowly until you obtain a homogeneous, creamy mixture with a good consistency, then transfer it into a bowl and finish mixing it with the remaining oil with a wooden spoon.
Some precautions:
You must never crush the leaves forcefully, but gently rotate the pestle along the walls of the mortar, so as to tear them without cutting them.
Processing must take place at room temperature and not take too long, to avoid oxidation which alters the flavor and color of the basil.
The quantity of garlic can be reduced or increased according to personal taste, but the total lack alters the original taste.
As practical as it is, the use of a blender should be avoided as the steel blades and heat alter the taste and flavor of the sauce.
Before seasoning the chosen pasta, you can slightly dilute the pesto with the pasta cooking water.
Finally, pesto can be kept for a few days in the refrigerator if covered in oil (to be removed when consumed) to avoid oxidation.