I love basil. It makes my summer worth the sweat. It makes food come alive. I would eat pesto on fresh pasta every day if I could. But ya know, you need variety and things like that. Still 50% of our lunches end up being this because it tastes so dang good. The other 50% ends up being super yummy salads, or campfire food over the fire pit in the backyard. As you can imagine we end up going through quite a bit of basil during the summer. I don’t know if you’ve noticed, but fresh basil from the grocery store can be kinda pricey. Somehow it also goes bad before I get around to using it. Either I forget about it, or it gets lost in the back of the fridge never to be found. This is why we grow our own. And a lot of it. Its cheap to grow, and you really don’t have to do much for it. Just water and weed as necessary. So if you are curious to know what the 7 tips for growing basil are, have a look at the gallery below.
Bread and basil soup is a historical soup. In some version or other it is cooked all over Italy, made in 10 minutes with basic ingredients from the cupboard. It is one of those heartwarming and delicious soups that you can cook for ten people or just make for yourself. Cooking does not always have to be complicated or time-consuming. Some of the simplest recipes using the smallest number of ingredients are the best achievements. I feel great when I make something so good with so little effort and in no time, like this hearty bread and basil soup. This recipe is for one person, but you can see how easy it is to multiply the ingredients for your whole family. You can also make this with stale bread cubes; just cook them a few minutes longer and break them up with a spoon or whisk.
Who doesn’t love summer? Sun, holidays, picnics…everything about summer is great, even the meals you can have outside with your family and friends. Italian bruschetta (the correct way to pronounce it is “brusketta”) is probably one of the best ways to capture the flavors of ripe summer tomatoes, fresh garden basil, and garlic. Tomato and basil bruschetta is therefore one of the most simple but most amazing appetizers or snacks you can possibly prepare, and it’s healthy too since it contains garlic and tomatoes, with almost no fat at all. Take some time to personally chop your plum tomatoes and basil, instead of using a food processor. The result will be way better and enjoyed with some friends and a good bottle of white wine, this tomato and basil bruschetta will blow your mind.
Pesto genovese sauce is one of the most typical products of Liguria, an italian region locaetd in the north-west of the country. Therefore, pesto genovese pasta is the main dish of Ligurian culinary tradition. The pesto sauce requires just a few ingredients, like basil, olive oil, garlic, pine nuts and parmesan cheese. All of these ingredients have a really intense flavour: the result is that pesto is perfect all year long, either in the summer but also during the cold months of the year. Many culinary experts agree that the recipe for pesto sauce is fairly recent and dates back to the nineteenth century, when it was mentioned for the first time by chef Giovanni Battista Ratto. However, it’s quite clear that pesto is the evolution of a much older recipe, dated back to the Medieval centuries, name “aggiadda” (literally: garlic sauce). If you want to challenge yourself with pesto genovese pasta, I suggest you my favourite kind of pastas that go perfectly with pesto: “linguine” are the best, but “trenette” and “trofie” are amazing too. Try them and let me know!
What pasta dish could represent the italian flag better than cherry tomatoes, mozzarella and basil pasta? Red, white and green in this colorful dish that won’t disappoint you with its flavours and taste: tomatoes, mozzarella, and basil together are a wonderful trio, and this recipe it’s not only delicious but pretty easy to make as well, which is always a good thing. Summer is the perfect season for cherry tomatoes and basil, and the flavour of this yummy sauce is enhanced by ingredients like garlic and obviously olive oil, which plays an essential role in this lught but tasty dish. With some genuine olive oil, fresh basil, bright red tomatoes and melted mozzarella, the result it’s going to be amazing and you will surely love cherry tomatoes, mozzarella and basil pasta! Read more
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