An intense Italian sensation... pesto is always the gift that keeps on giving
Nutrition
The main ingredient for this recipe is the basil. Ocimum basilicum is an aromatic herb known for its antimicrobial and antioxidant properties. It is characterised by a volatile essential oil with phytochemicals including polyphenols. This essential oil is responsible for scavenging the free radicals preventing the deterioration of the smell, taste and colour of the food. Moreover, it prevents microbial contamination by interfering with the cell membrane of the bacteria and changing the pH. As a result, basil can be used as a natural food preservative. This aromatic herb can preserve the pesto for up to 10 days!
The essential oil is also used as a repellent. Several studies show the potential insecticidal activity against the red flour beetle, while traditionally it was used as an analgesic to treat headache, acne and fungal infections.
It is important to add some basil leaves in our dishes as they are natural sources of vitamin A, K and minerals. Vitamin A is essential to improve eye’s health, while vitamin K is needed for blood clotting.
What You Need
50 g of basil leaves
Two garlic cloves
100 ml of olive oil
80 g of parmesan
15 g of pine seeds
Method
Cooking time: 30 minutes
Grind the basil together until it produces a green liquid. This process requires patience and strength. Once the liquid is prominent, start adding the olive oil, pine seeds, cheese and your two cloves minced garlic to the mixture. Grind for another five minutes.
Put mixture into a blender and blend gently for a further 30 seconds.
Once complete, place your pesto into a jar and voilà ! Your 'punchy' pesto is ready!
Serve with a bowl of pasta! 🌿
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