Impossible not to love the basil. Its roots lie in the distant lands of India and tropical Asia, where it was initially cultivated for its healing and ornamental properties, not yet for its food use. This plant, with "magical" virtues according to ancient beliefs, has made a long journey through the centuries and continents to finally reach the Ligurian coasts of the Mediterranean, where the cultivation of Genoese basil. This unique product has been recognized with the prestigious designation Dop in 2006, sealing the indissoluble bond between basil and the Ligurian territory.
PDO Genoese basil: a heritage to be protected
La Protected Designation of Origin (PDO) is much more than a simple label: it is a seal of quality, a tangible link with the history and culture of a region and guarantees the consumer an authentic and genuine product. Thanks to the tireless work of Consortium of protection, Genoese DOP basil has become an ambassador of Ligurian cuisine in the world, spreading its aromas and flavors to every corner of the planet.
How to grow basil?
Genovese basil is a specific variety of basil, but its growing and care requirements are generally similar to those of other basil varieties.
La cultivation of basil can happen both in garden that potted on balconies e terraces. It is preferable to sow the seeds in spring, in a place where the climate is mild and temperatures exceed 10 degrees Celsius. However, it is also possible to opt for transplanting already formed seedlings, which are easily found in nurseries or supermarkets.
Once planted, it is essential to keep the soil consistently moist but not overly wet, as basil does not tolerate drought. Watering should be regular, preferably in the morning or evening to avoid excessive evaporation of the water. Furthermore, it is essential to regularly remove the inflorescences to stimulate the continuous growth of the leaves, which are the most used part of the plant in the kitchen.
Le basil leaves they can be harvested throughout the plant's growth period and are used fresh to flavor a wide range of dishes, from the classic Caprese salad to Genoese pesto.
Properties and benefits of basil
Basil is not only an aromatic herb for the kitchen, but also a precious ally for the health. Used fresh, basil proves to be a natural remedy effective for many ailments, especially those related to the digestive system. It is particularly useful for relieving colic and nausea, thanks to the soothing properties of the essential oil contained in the leaves, which helps to calm intestinal spasms. Basil leaves and essential oil also offer natural relief for respiratory ailments such as colds, asthma, coughs and bronchitis.
Full of fibers, water, protein, sugar, minerals e vitamins, basil is also an excellent choice for stimulating the appetite. In ancient times, it was even considered a valuable natural remedy for preserving beauty and maintaining healthy brain function.
Uses in the kitchen
In the kitchen, basil is used in a wide range of dishes, adding a touch of freshness and aroma. In particular, in Italian cuisine, basil is not only the protagonist of the famous pesto Genoese but it is also an essential ingredient in sauces, pasta sauces, soups and meat and fish dishes. Its fragrance goes well with fresh tomatoes, buffalo mozzarella, grilled aubergines and many other typical ingredients of Mediterranean cuisine. It is also an ideal aromatic herb for flavoring oil and vinegar, for seasoning freshly baked pizzas or for giving a finishing touch to summer dishes such as salads. The versatility and fresh taste of basil make it a must-have in every kitchen, both for professional chefs and home cooking enthusiasts.
The authentic recipe for Genoese pesto
Genoese pesto is much more than a simple sauce: it is a symbol of Italian tradition and authenticity. Here she is official recipe of the Genoese Pesto Consortium.
Ingredients to season 600 grams of pasta:
- 50 grams of DOP Genoese basil
- Half a glass of Extra Virgin Olive Oil
- 6 tablespoons of Parmigiano Reggiano Dop (or Grana Padano)
- 2 tablespoons of Pecorino Dop (Fiore Sardo)
- 2 cloves of garlic
- 1 tablespoon of pine nuts
- Coarse salt
Preparation:
- Wash and dry the basil.
- Crush the garlic cloves with the coarse salt in a mortar.
- Add the pine nuts and continue to crush until you obtain a cream.
- Add the basil little by little and continue to crush until you obtain a smooth consistency.
- Add the grated cheeses and extra virgin olive oil, mix well.
- The Genoese pesto is ready to season the al dente pasta.
For preserve il pesto homemade, place it in airtight jars covering the surface with a layer of extra virgin olive oil. It lasts up to 3-4 days in the refrigerator, while it can be stored in the freezer for up to 90 days.
