Pesto sauce hails from the northern Italian region of Liguria, in the port city of Genoa. The word originates from the Italian verb “pestare” meaning to pound or crush. Ancient Romans prepared the sauce with a marble mortar & wooden pestle. Fresh basil, garlic, olive oil, Parmigiano Reggiano cheese, parsley leaves, pine nuts & sheep milk cheese were pounded or crushed in a circular motion with the mortar & pestle. The paste was eaten with bread, meat & vegetables in addition to pasta.

As basil is at its peak freshness, enjoy a picnic with an easy, delicious & healthy pesto sauce made with our

Villa Gabriella certified Organic Extra Virgin, Italian Olive Oil. It can be served warm or at room temperature.

What to pair with your pasta with Pesto Genovese? Villa Graziella Bianco Trebbiano artisan crafted white wine made with organic grapes fresh minerality compliments the creamy basil & pine nut sauce. 

Ingredients: 

• 1/3 cup Villa Gabriella Organic Extra Virgin Olive Oil
• 1 1/2 cups fresh basil leaves
• ½ cup of fresh parsley leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons parmesan cheese, grated
• 1-2 cloves fresh garlic
• 1 teaspoon fresh lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon red pepper flakes

Directions:

1. Combine basil leaves, parsley, pine nuts & garlic in a blender or food processor.
2. Pulse a few times to roughly chop ingredients.
3. Add cheese, lemon juice, sea salt & red pepper flakes.
4. Blend for a 2 minutes or until ingredients are thoroughly mixed.
5. Run the blender or food processor while pouring in olive oil & mix.
6. Store in a covered container for up to 1 week in the refrigerator or a cool dark place (if it lasts that long).
7. N.B. ThePerfect Picnic Pesto can also be made with a mortar & pestle by roughly chopping all ingredients & crushing in a circular motion.  

What to enjoy with Perfect Picnic Pesto? Pairs perfectly with Villa Graziella artisan crafted Bianco Trebbiano white wine made with organic grapes!

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GABRIELLA
clientservice@villagabriellaorganic.com

 

Ever wonder what makes wine or food organic? We sat down with our talented partner producer Luca Nesi to learn about organic wine, sustainable food & life in Montespertoli, Italy.  

Art expert, avid traveler, Francophile, gracious host & talented home chef describe our dear friend Alyssa.  We had the pleasure of learning about her love of travel, creative cooking & the importance of using fresh & simple ingredients.

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National Culinary Month continues as we speak to home chef George who discusses recipes & improvisation in the kitchen. Learn how he develops recipes with creativity & good quality ingredients!

From the marines to the kitchen, Chef Richard talks about how communication, order & following procedures are just as important in the kitchen as as they are in the military! 

Did you know July is National Culinary Arts month? We had the privilege of speaking with professional Chef Brandon & learn how he uses rice & espresso coffee to create a delicious a dessert.  

The creating music & cooking, how are they alike?
Home chef George shares his thoughts on the correlation between musical chords & combining food ingredients. Learn more here! 

July is National Macaroni month!  This recipe is the creation of one of our favorite people; dear friend & talented home chef Karen Forte.  Together with her husband Steve, the Forte’s are generous, genuine & gracious hosts creating healthy & delicious food for family & friends no matter where the Forte family reside;  Florence, Mumbai, New York, Olbia or Paris. 

Always versatile pasta can be enjoyed even in warm weather using in season vegetables & fresh herbs dressed with Villa Gabriella Organic Extra Virgin Olive Oil. Karen prepared this dish on a torrid July day while we were visiting them in Sardinia.  Healthy ingredients & delicious flavors made this the perfect lunch after a morning on the beach.  Great memories together with wonderful friends make this a special dish.  Buon Appetito! 

Serves 4 people

Ingredients:

• 14 ounces farfalle (bow tie), penne or  twist pasta
• 5 ounces tuna packed in water & drained
• 7 ounces zucchini, firm, sliced in thin rounds
• 5 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil plus extra to flavor
• 1 large ripe tomato, cut in chunks
• 1 medium yellow onion or 1 scallion sliced thin
• 1 bunch fresh  parsley, finely chopped
• Sea salt & fresh ground pepper

Directions:

1. Sauté sliced onion with Villa Gabriella Organic Extra Virgin Olive Oil, add sliced zucchini, salt & pepper.
2. Cook until onion is translucent & zucchini rounds begin to brown.
3. Add the tomatoes & drained tuned to the mixture, simmer over a very low heat until most of the liquid is absorbed. Cover & set aside.
4. Bring a large pot of water to a boil over high heat, add handful of coarse sea salt (kosher salt fine too).
5. Add the pasta & cook according to directions or until tender but still firm to the bite, stirring occasionally.
6. Drain pasta, add the sauce, drizzle Villa Gabriella Organic Extra Virgin Olive Oil, add parsley & blend. Taste & adjust olive oil & seasonings. 
7. Can be made up to 5 hours ahead, cover & chill.
8. Bring to room temperature, serve & enjoy!

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GABRIELLA
clientservice@villagabriellaorganic.com

We sat down with the talented, inspiring & way too modest home chef George. Where did his passion for food & cooking start? Learn how he caught the "culinary bug" here!