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.
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Salmon fillets or a whole salmon is prepared on the grill or in the oven mostly. But there are many different variations of cooking salmon on the stove also. If you are looking for a simple way of preparing a salmon fillets on the stove top, accompanied with a healthy vegetables, I have one simple recipe to share with you now.
The best is to use a skinless salmon fillets to prepare this dish, to cut them into cubes and cook until cooked through, but slightly pink in the center.
All in one pan, this tasty and colourful dish can make a perfect dinner to share with your whole family. I like when broccoli keeps its fresh green colour, when served. I try to not overcook broccoli and I cook it over the steam usually. For this recipe I like to divide broccoli crowns into a small florets instead of cutting them into the thin pieces. Broccoli florets make a nice bite sized pieces and they look great on the serving plate also.
Serve your salmon cubes cooked on the stove immediately. If you fill like a little side dish would be nice to enjoy with your salmon dinner, serve with a simply cooked rice or a brown rice.
Enjoy your cooked salmon fillets dinner!
Looking forward to receiving your comments below.
Cooking Salmon On The Stove - Salmon Cubes With Broccoli