Basil Pesto

hey friends did you know the meaning of basil pesto? I know very well you are thinking yes I know but no I dont know....relax friends will clear your doubts in meanwhile :)

Meaning of basil
an perfumed annual herb of the mint family, natural to equatorial Asia.
the leaves of the basil plant used as a delicious herb, especially in Mediterranean dishes.

From the Greek name Basileios which was derived from basileus meaning "Monarch".
Saint Basil the Great was a 4th-century patriarch of Caesarea and one of the fathers of the early Christian church.
Due to him, the name has come into general use in the Christian world, being especially popular among Eastern Christians.
It was also produced by two Byzantine emperors.

meanig of pesto
a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta.

The rocky, mineral-rich seaside terrain of Liguria’s fishing villages and mountain towns is well-suited for growing exceptional produce.
This wealth of vegetation has greatly influenced the area’s cuisine, making the Ligurian diet one of the healthiest in Italy.
Whereas in regions like Emilia-Romana, cheeses, meats and butter figure prominently in local dishes, they are used only sparingly in Liguria.
Instead, meals center on herbs, vegetables, fruits, nuts, fish, olive oils, breads and pasta.
Garlic, which is an uncommon ingredient in Northern Italian cuisine, makes many appearances on the Ligurian table.
This healthful diet could explain why Ligurians Basilhave some of the longest life expectancies in the world.

This simple basil vinaigrette takes cues from pesto and pairs marvelously with green salads, Italian/Greek flavors and a variety of bold, summery flavors.
Recipe yields about ½ cup dressing and keeps well for up to 10 days.

Basil dressing
½ cup packed fresh basil leaves
1 clove garlic, roughly chopped
3 tablespoons raw pine nuts
½ cup extra-virgin olive oil
2 tablespoons lemon juice (about 1 medium lemon, juiced)
¼ teaspoon salt
Freshly ground pepper, to taste
Salad as shown
4 ounces chopped romaine lettuce
4 ounces fresh spring greens
1 DeLallo SaladSavors in Sharp Asiago (shredded Asiago cheese, sun-dried tomatoes and marinated artichoke hearts)
Basil pesto vinaigrette, to taste.

In the bowl of your food processor (a blender will probably also work), combine the basil, garlic and pine nuts. Pulse until coarsely chopped.
While the machine is running, drizzle in the olive oil, lemon juice and salt.
Season to taste with freshly ground black pepper and blend until smooth.
For best flavor, use immediately, or cover and store in the refrigerator for up to 3 days.

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor

1 Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
2 While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly,
while the processor is running, will help it emulsify and help keep the olive oil from separating.
Occasionally stop to scrape down the sides of the food processor.
Stir in some salt and freshly ground black pepper to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

Daisy Carter