It is an aromatic herb adored by the French: basil. But rather than simply cutting a few leaves to put them on your summer dishes, it is possible to make a Provencal sauce, the pesto. An idea for a seasonal recipe, since basil loves the sun, light, but above all heat.
Ingredients :
1 bunch of fresh basil
2 cloves garlic
5 c. grated parmesan
5 c. extra virgin olive oil
1 pinch of fine salt
The steps of the recipe:
1. The easiest way to make your pesto is to use a pestle to crush the ingredients. But you can also mix them.
2. We start by putting the minced garlic in the mortar and crushing it with salt.
3. When you get a shepherd, add the basil leaves barely detached from the bouquet. It is then necessary to crush, possibly add parmesan, and incorporate the olive oil. The latter must penetrate well into the sauce so that it is smooth.
All you have to do then is add this sauce to the dish of your choice. It goes very well, for example, with a pasta salad with tomatoes, fresh Parmesan, chopped olives… and a few basil leaves!
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If you don't want to cook ...
If you don't want to cook, go to the bistro La Véranda located in Cap Ferrat. Chef Yoric Tièche makes a pesto soup with zucchini, green beans, but also carrots, leeks and coconut beans.
Chef Yoric Tièche's recipe
Ingredients:
For four people for the preparation of the pesto
20 g pine nuts
50 g garlic
40 g of parmesan
1 bunch of basil
50 g olive oil
For the soup:
100 g fiddle courgettes
100 g of flat beans
100 g green beans
100 g carrots
100 g leek
200 g coconut beans
100 g of celery branch
200 g of potatoes
100 g onions
Poultry broth
100 g of fresh tomatoes
The preparation of the pesto:
Mix the pine nuts, garlic, Parmesan and basil. Whisk in olive oil. Reserve in the fridge.
The preparation of the soup:
Blanch the green vegetables (zucchini, green beans and flat beans) in the English style (cooking in salted boiling water). Then let cool.
Sweat the carrots, leeks, coconut beans, potatoes and celery, then moisten with 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 dried bread slices over the soup.
Serve immediately