
In the second version, we can implement the uniqueness of the basil notes with the basil oil obtained from the simultaneous pressing of Nocellara del Belice olives and Geko and Mammolo cultivar basil, using half extra virgin olive oil and half "Olive & Basil".
For garlic lovers, the game becomes even more interesting, the “ Olives and Garlic ” condiment will leave you amazed, 85% Nocellara del Belice olives and 15% of a very fragrant “Rosa di Paceco” garlic, characterized by high digestibility and pleasantly inebriating aromas.
PESTO RECIPE
Genoese pesto ingredients:
25 g fresh basil leaves
50 ml of Terra Gentile extra virgin olive oil (or the mix of condiments you prefer)
35 g of grated Parmigiano Reggiano
15 g of grated pecorino cheese
8 g pine nuts
half a clove of garlic (or Garlic Oil )
1 pinch of salt
How to make pesto:
In the mixer, put the basil, Parmigiano Reggiano, pine nuts, pecorino, a pinch of salt, mix. Add the extra virgin olive oil or the dressing. You can use the oils in the quantities we recommended or play with the proportions and propose a mix of "olives and basil", "olives and garlic" and finish with the more classic Terra Gentile extra virgin olive oil, very pleasant.
To prepare an excellent pasta with pesto according to the traditional Ligurian recipe, you can add potatoes cut into small pieces, green beans or courgettes to the pasta cooking water and season with pesto and a drizzle of extra virgin olive oil.
HOW TO STORE PESTO
You can store the pesto in the refrigerator for 2 or 3 days, in a closed container, taking care to cover the sauce with oil.
Pesto can also be frozen in small plastic jars and consumed after defrosting in It is possible to freeze pesto in small jars and then defrost it in the refrigerator or at room temperature.