Growing Basil and Making Pesto with Chef Guido

Basilico (the herb, basil) is in season and as Guido's grandmother and mother come from Genova, the birthplace of pesto, he loves to include making this delicious sauce in our cooking class menu.

I would like to share with you some tips on growing basilico (basil), and for making a great pesto sauce.

Growing Basil: It should be easy to grow basil in a warm mediterranean climate, and although basil likes the warm Italian summers, it does not like too much sun, needs a lot of shade and enjoys being watered regularly. I found it easiest to grown basil from seedlings and in pots, so I can move the plants into the shade when needed. It is important to pinch or cut off the buds to prevent premature flowering and this also encourages a more lush growth. Good rich soil helps.

1/ To clean: Never fully wash basil leaves, only wipe them with a clean cloth (this helps the basil stay fresh, green and dry)

2/ When using a mortar and pestle to grind the ingredients, always use a stone or marble mortar and a wooden pestle. as this brings out the best flavour! (Never stone with stone or wood with wood)

3/When you have placed the ingredients, including the basil leaves in the mortar, add a pinch of sale grosso (rock sea salt) before you start to grind (and also another pinch as you continue). This will help you grind the leaves more easily and keep the colour of the basil leaves light (because of the natural sodium in the salt)

4/If you use a blender instead of a mortar and pestle to grind the basil leaves, put the metal blade in the freezer before you use it. This will help stop the leaves browning in the process.

Pesto is very versatile as it is not only tasty with gnocchi or pasta, it is also often eaten in Italy with fish dishes or as a dip!

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Panzanella - straight from Guido's garden

This dish is quick to prepare, refreshing, and perfect for summer, when the vegetables used are in season; it is even advisable to let it rest for a few hours in the refrigerator before serving.

Ingredients (serves 6): 300g (10.5 oz) of Italian-style, stale bread, 2 medium-size ripe tomatoes, 1 cucumber, 1 small onion, 3 tbsp of apple or wine vinegar, fresh basil to taste, salt to taste, 3 tbsp of extra virgin olive oil.

Method: Cut the stale bread(usually 2 or 3 days old and hard) into cubes and soak with vinegar and cold water (to cover) in a large bowl. Leave for 5 minutes. Squeeze and drain the bread, then put it into another bowl. Dice cucumbers and tomatoes (half an inch dices). Thinly slice onion. Put vegetables in the bowl where you’ve previously put bread. Add extra virgin olive oil, salt and fresh basil to taste. Enjoy cold.

Guido's Tips: 

• Try using red onions: they will add a little sweetness to this traditional tuscan summer dish.
• Panzanella makes for a good ‘piatto unico,’ as you may also add some protein to this dish, like tuna or cheese or borlotti beans. 

Convivio Rome Italian Cooking Holidays

One Day Italian Cooking Classes

Half Day Rome Olive Tours

Half Day Rome Winery and Wine Tasting Tours

Virtual Italian Cooking Parties

Online Cooking Classes with Chef Guido

Corporate Virtual Cooking Events

Online Video Italian Cooking Package