Basil: dolce vita with pesto and tomatoes

Basil has been known in Germany since about the 12th century and was formerly referred to as king's cabbage. The name basil also goes back to the Greek word for royal - so a noble member in the herb garden so.

Already in the ancient Egypt basil could be proven in archaeological finds; as a wild form, the plant is mainly distributed in Africa.

Grow basil

Basil - Content overview:

  • Plant basil
  • basil species
  • Pesto basil

Plant basil

Planting basil is not difficult - just do not be too cold. As a subtropical plant basil grows no longer under a temperature of 12° C; instead, the tendency to fungal attack increases rapidly. In the prevailing in our latitudes weather can therefore be expected from a planting season from May to September. Frost does not tolerate basil at all; he does not like it too wet - again fungal attack threatens.

The plant grows very bushy in the garden and can grow up to 70 cm high. The healthy basil can be harvested during its entire life phase; At the beginning you should leave him a grace period.

Especially pot basil from the supermarket is relatively sensitive and comes in quickly - regular watering is a survival requirement. Outdoor basil, however, is much more robust.

basil species

Basil is not just one of our varieties. There are many different varieties that sometimes taste completely different, such as cinnamon and lemon basil.

Pesto basil

Basil pesto made from fresh leaves and olive oil

Pesto ala Genovese

For a true Genoveser basil pesto you need:

  • 4-5 bunch of basil, you can also replace 1-2 bundles with rocket
  • 80 g pine nuts
  • 1 clove of garlic
  • 50 g of Parmesan, freshly grated
  • 50 g Pecorino Sardo or Pecorino Romano, freshly grated
  • 180 ml of olive oil
  • coarse sea salt

Preparation:

First wash the basil and pat dry, peel the garlic clove and chop finely. Then put the pine nuts, the garlic, the basil leaves and the coarse salt in a large mortar (plastic bowl and blender go too) and finely chop. Then add the freshly grated Parmesan and pecorino. Finally, slowly add the olive oil to make the pesto creamy.

The pesto is served directly on the hot, cooked noodles that should be cooked al dente in the Italian style. Buon apetito!

Video Board: Easy Tomato Sauce | David Rocco's Recipes | Dolce Vita