I always make a fresh pesto to serve a basil pesto pasta. Freshly made pesto has its typical fresh green colour and rich taste of extra virgin olive oil and fresh basil leaves.
The original basil pesto should be prapared from Genovese basil. Any other basil grown outside of the region of Liguria cannot be labelled Genovese. The Genovese basil leaves are sweet, with a brighter flavors. When buying the fresh basil in the supermarket, it is good to look for this with bright green leaves. Young bunches are the best to make a fresh pesto.
Also using an original, Italian pine nuts, extra virgin olive oil and cheese is the best to make a perfect pesto.
To make a great tasting pesto, it is good to soak basil leaves in cold water for 15 minutes. Soaking basil leaves before making pesto, softens them and removes unwanted bitterness. Also choosing the younger, sweeter tasting basil leaves is better to prepare a fresh pesto.
Fresh pesto pasta can be served as either a first course or a main dish. If not serving immediately transfer your pesto to a small container and refrigerate, covered. The fresh basil pesto can be stored up to 3 days in the fridge.
Serve your basil pasta with a freshly cooked pasta of your choice. I cook linguine pasta until al dente usually. If I want to make my pesto pasta less oily , I cook one medium potato in the large pot of boiling salted water first. It takes about 15 minutes. Then I add linguine to the pot and cook as usually. While tossing, the cooked potato will combine with pesto pasta easily and it helps to absorb the excess olive oil from pesto.
Using the small amount of hot pasta water and whisking it into the pesto helps to warm the pesto sauce and makes it more creamy. Pour the pesto sauce over the pasta and toss to combine. Serve immediately and enjoy your dinner.
I hope you will enjoy making your homemade basil pesto.
Thanks for stopping by and looking forward to receiving your comments below.
Fish baked with vegetables in foil makes a perfectly balanced dish. If you prefer eating white fish and light dishes, low in calories, you would try to prepare your fish in foil definitely. The fish and vegetables will produce a lot of juices during baking. As a result of baking process, you will enjoy a delicate piece of fish.:)
Fish fillets baked in the oven, packaged in the foil is very easy to make. Each portion of the dish consists of a small amounts of different ingredients, so it is good to get them ready in advance, separated in the small bowls. It makes it easier to take one of them at a time and divide in between the fish fillets.
I bake my fish fillets in the aluminium foil. To prevent the fish from getting in touch with the aluminium foil. I place a baking paper sheet on the foil first, then I arrange the fish fillets on the top. One fillet per each piece of foil covered with baking paper.
I usually bake a sea bass fillet in the foil with the vegetables. But I have tried to bake a halibut or a cod fillets this way also. All of them tasted delicious! It is important if you can yourself a fresh, boneless and skinless white fish fillets.
Hope you will enjoy baking your white fish fillets with vegetables in the oven. I’d be more than happy to find your comments below.
How To Bake Fish in the Oven - Fillets with Veggies Packaged in the Foil