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What should I consider when using basil? The aromatic herb is particularly well

used if some tips are taken into account. The following points are important

when basil is usedinthekitchen: The dried herb can be usedforboth hotüandcold

dishes. Freshsheetsare best given to the dish only at the end of the cooking

time. If the dried or fresh herb is to be cooked with, it is important to pay

attention to mild temperatures. Too hightemperaturescan lead toüthe herb taste

bitter. An exception is the combination with more fatty ingredients. In

combination with cream, Öl, Käse or eggs,äthe weedüalso fills temperaturesöat

above. It is therefore also suitable forüthe preparationof tartes, pancakes and

quiche. If basil wort is usedüfordough, egg dishes andfüllungen, it may bedosed

large. Thewatercan bewonderfullyücombined with otheringredients. The basil

weed, for example, is matched by citrusüfries suchas lemon, lime and orange,

but alsoüblends of cinnamon, cardamom, coriander,üanise and nutmeg. The

combination with rosemary, thyme, sage, oregano and parsley is particularly

harmonious.






How do I prepare basil pesto? Basilpesto (also known as Pesto alla Genovese)

goesto the classicüsauces. The main ingredient of pesto alla genovese is

natübasil. The term "pesto" is derived from the Italian word "pestare". Pestare

means "crushing". Pesto is a thick-flenige,üpastöse wrzsaucethat is notcooked.

In the Italian kitchen,üpestos are mainly served with noodles. The basic recipe

forüthe pesto alla Genovese enthält next tobasil olivesöl, pine nuts, garlic,

parmesan and salt. The originalrecipeforüPesto alla Genovese comes with six

ingredients and impresses with its simplicity. It is important that the

ingredients forüthe pesto alla Genoveseöare processed as quickly and as

quicklyas possible,üand that only fresh, high-quality ingredients such as the

best olivesareused. The fast, possibleöglichst küprocessing of allingredients

is important, so that the aromaticsaucedoesnot oxidize andäloses its fresh

taste andits fresh colour.ü To do justice to this, the original pesto alla

Genovese isprepared in the Mörser. If youcanworkfaster, you are welcome to use

the stick mixer or a blender. Here, the ingredients are best crushed a little

in advance. For too long, the ingredients should not be mixed, theyshouldnot

bewarm orütooflish. If hobbyists stickötothese tips, the basil pesto succeeds

even with moderntanners. Those who keep it quite traditional,ötakeüthe Mörser.

chte, nimmt nat






Recipe forPesto alla Genovese ü Ingredientsfor4 people Basil, 4 bunch or

4tspfresh basil (one bunch of herb should be planned per person) Pine nuts,

about 40 to 50 g 50 g grated parmesan 2 to 3 cloves garlic Olivesöl, 250 to 300

ml, shouldäbe of the best quality 1 tsp salt




Preparation of basil pestos: In the traditional preparation of thispesto,a

granite man isused. Here,üsome patience and strength is needed. It's easier

with a stick mixer or a blender. Important: Do not pratetheingredients for

toolong, otherwise the pesto may oxidize. In the first step, the pine nuts are

roasted without Öl in a pan.ö The pine nutsaregolden brown, but not black.

After the röstenm,the pine nutshave tobemade. Then the basil pantterareplucked,

somewhat crushed and placed with the garlic cloves also crushed in the ovenöor

themixing cup. Then the peeledüpine nuts and the salt areüadded. Gradually, the

cook adds theolivesöl andp üüüt-all all ingredients to thedesired consistency.

At the end, the Parmesan is finely grated and simplyüunderserved.


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