you can almost smell it
Basil has an old history and has been around for over a thousand years. Basil was sought after for many reasons, infusions made from the leaves were said to relieve pain and fatigue, while its essential oils were used in the production of perfumes and liqueurs.
Italy’s most famous basil is grown in Genova. The variety is actually known as “genovese” and is characterised by small to medium-sized leaves, oval in shape and bright green in colour. It has a delicate flavour with none of the minty aftertaste associated with varieties grown in other parts of Italy.
The best basil is produced in a very small area which stretches from Voltri to Pra on the right bank of the Leira just to the west of the city of Genova. The basil from Pra remains a niche product, constantly in demand from quality restaurants and other discerning customers who are prepared to pay a premium for a bunch of this fresh basil.
Production demands constant attention all year round, seven days a week. The young plants are raised in heated polytunnels, clearly visible from the autostrada which crosses Genova. Cultivation is carried out in precisely defined stages.
The harvest takes place while the plants are still young, their leaves small and tender. The method of selecting the plants is tiring and very unusual. Those involved in the harvest stretch out on wooden boards placed a few centimetres above the ground, on the pipes which heat the polytunnels. In this position they select and thin out those plants which are mature enough, allowing the ones which remain to grow further and enjoy more light. They are then prepared for the market.
The recipe for pesto only goes back as far as 1863, around the time of Italian unification. Pesto is easy to make and will be better than most prepackaged offerings. An exception to this is the bottle of pesto we bought at Portovenere at a pesto specialist. It was heavenly. If you can’t make it to Portovenere try this at home.
This will make enough pesto for 4 – 6 servings of pasta. It can be made in a food processor, but using a mortar and pestle will give a better result. You will need – about 120 grams basil leaves, 25 grams pinenuts, 2 cloves of garlic, peeled, and a pinch of coarse salt.
make your own pesto
Put the ingredients into the mortar and crush to a paste with the pestle. It is easy, don’t be scared. My mortar was a bit small, so I added the basil leaves in batches.
I think a mortar and pestle is better than a food processor
Once you are happy with the paste, work in 50 grams of freshly grated parmesan cheese. Then gradually add 120 ml olive oil, working thoroughly with a wooden spoon until it is smooth and creamy. It will keep in the fridge for a week if stored in a covered jar. I’ll bet it won’t last that long, it is too delicious.
yummy pesto
The use of basil is not restricted to pesto. It is the perfect ingredient for adding to bruschetta, pizzas, mozzarella, tomatoes and fresh salads. Basil leaves are very tender and bruise easily, so it is better to tear them with your fingers than to cut them with a knife.
Click here to see lovely Portovenere and the pesto shop.