BASIL

THE SOUL OF ITALIAN CUISINE

Identity -  An annual aromatic plant that completes its life cycle in a single season.

Varieties - There are both sweet and pungent types.

The Ligurian Star - Genoese Basil D.O.P. It's a certified fruit and vegetable product. Its traditional cultivation takes place along the Ligurian coastline (Northwest of Italy).

PESTO ALLA GENOVESE 

The Noble Sauce - The first written recipe dates to 1852.

Ingredients

-          Basil about 100 leaves – 1 full handful pressed leaves

-          Coarse salt 2 tsp

-          Pine nuts 2 Tbsp

-          Garlic 2 cloves

-          Parmigiano Reggiano DOP ½ cp

-          Pecorino Sardo cheese ½ cp

-          Extra virgin olive oil, till creamy – about 2/3 cp

THE TRADITIONAL METHOD

Tools: A marble mortar and a wooden pestle.

Technique: The movements must be rotational to crush the ingredients against the sides of the mortar. The coarse salt helps to "grind" the leaves.

Method: 

-          Crush the garlic

-          Add the basil leaves and salt in layers

-          When the basil turns into a cream, add the pine nuts and grated cheeses

-          Add Extra Virgin Olive Oil, 2 tablespoons at the time

-          Mix until the sauce is smooth and uniform

TO PRESERVE PESTO - My favorite way

-          Put it in an ice-cubes tray

-          Freeze it

-          Save the iced cubes in a plastic bag 

NOTES - My method

-          I use leaves from a regular Italian basil plant but I pick them up only when in season - July, August - as their smell is intense

-          Instead of Pecorino Sardo, I use Pecorino Romano DOP cheese

-          Pine nuts are expensive so sometimes I substitute them with cashews

-          I love my easy-to-use, quick, electric chopper