Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of a recipe to brighten up your taste buds. This Tuesday, the basil with pesto.
Every day this summer, Marion Sauveur takes us around France to discover the products of our region. This Tuesday, she tells us about an aromatic herb.
Very fragrant, adored by the French: basil! It originates from India and was also used a lot in the past during mortuary rituals. Its name comes from the ancient Greek root “basilikon” which means “royal plant”.
Basil loves the sun, light but above all heat.
Once cut, fresh basil will keep for one to two days in the refrigerator. The trick is to put it between two sheets of damp paper towels. To cook it, it is better to remove the leaves from the basil than at the last moment.
How to prepare it?
In pesto, a Provencal sauce that resembles Italian pesto.
To make a pesto, it is best to use a pestle to crush the ingredients. If you don't have one you can mix them.
We put the minced garlic in the mortar and crush it with the salt. When we get a paste, we add the leaves of a nice bunch of fresh basil and pile. Parmesan is optional and we add olive oil. The oil must penetrate well into the sauce so that it is smooth.
Marion Sauveur likes to add this sauce to a pasta salad with a few tomatoes, fresh parmesan, sliced olives and of course basil leaves. It is very fresh!
Ingredients
1 bunch of fresh basil
2 cloves garlic
5 tablespoons of grated Parmesan
5 tablespoons of extra virgin olive oil
1 pinch of fine salt
An address to taste this pesto?
At Cap Ferrat, at the bistro La Véranda. The chef makes a pesto which he makes in soup with zucchini, green beans but also carrots, leeks and coconut beans. With some fresh tomatoes. It is served with dried slices of bread.
Marseille basil pesto soup for four people by Yoric Tièche
For the preparation of the Pesto:
- 20 grams of pine nuts
- 50 grams of garlic
- 40 grams of parmesan
- 1 bunch of Basil
- 50 grams olive oil
For the soup:
- 100 grams of fiddle courgettes
- 100 grams of flat beans
- 100 grams of green beans
- 100 grams of carrots
- 100 grams of leek
- 200 grams of coconut beans
- 100 grams of celery branch
- 200 grams of potatoes
- 100 grams of onions
- Poultry broth
- 100 grams of fresh tomatoes
Preparation of the pesto
o Mix the pine nuts, garlic, Parmesan and basil
o Whip in olive oil
o Keep cool.
Preparing the soup
- Blanch the green vegetables (zucchini, green beans and flat beans) à l'anglaise (cooking in salted boiling water). Then let cool.
- Sweat the carrots, leeks, coconut beans, potatoes and celery, then wet in the chicken broth.
- Add the fresh tomatoes.
Finishing and dressing
- When ready to serve, bring the soup base to a boil then add the green vegetables
- Add the pesto to bind everything to the fire
- Serve the soup and arrange the basil leaves and the dried bread slices on the soup.
- Serve immediately