Saturday, June 16, 2012

PESTO SAUCE RECIPE.. OLIVE OIL HEALTH BENEFITS


THE BENEFITS OF OLIVES AND OLIVE OIL

PESTO SAUCE RECIPE

Olive is a fruit, bitter and tart in taste.
Olive oil is cold pressed olive juice. That’s why it's so healthy and is used in the finest cuisines all over the world. Cold pressed means that the olives are picked and squeezed and are not boiled before squeezing.

The green olive and black olive are the same plant; green olives are pickled before ripening, where black olives are pickled after being ripened.

Olive oil contains a wide variety of valuable antioxidants that are not found in other oils


Of all the categories, extra virgin olive oil presents the highest nutritional and health qualities, as well as the most "flowery" taste- robust, flavorful and wholesome.. 

Olive oil in culinary
Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing.

If it is heated above 350 °F (177 °C), the unrefined particles within the oil are burnt. This leads to a deteriorated taste. Also, the pronounced taste of extra virgin olive oil is not a taste most people like to associate with their deep fried foods.

Olive oil can substitute margarine or butter in a 3:4 ratio for most recipes. In other words, if your recipe calls for 1 cup of margarine or butter, you can substitute with 3/4 cup olive oil (plus 1/4 cup margarine/ butter). 
Do not make this substitution if you plan on cooking the recipe at 400°F (200°C) or higher. The olive oil will start to smoke at these high temperatures and will give your food a metallic taste.link here

Olive oil and skin care 
Extra virgin olive oil has been known for generations not only for its healing qualities but also as a natural, deep penetration moisturizer, regenerating skin cells and softening the tissue.
It is also used in soap and cosmetics.
The higher the temperature to which the olive oil is heated, the more one should prefer the use of refined olive oils. 

Olive oil, a natural health remedy
The health benefits :

Prevention of heart disease

-It has been suggested that long-term consumption of small quantities of this compound from olive oil may be partly responsible for the low incidence of heart disease associated with a Mediterranean diet- whereby olive is a mainstay in the Mediterranean culinary.Even bread or toast are commonly dipped in olive oil.
Olive oil has a very high proportion of monounsaturated fats, most notably oleic acid and this helps prevent heart disease.

“It lowers LDL (bad cholesterol) and raises HDL (good cholesterol) to prevent heart disease. Consuming olive oil is good for your health”- American Heart Association

 Scientific studies suggest that eating about 2 tablespoons (23 grams) of olive oil daily will reduce your risk of coronary heart disease.” US Food and Drug Administration site. Olive oil slowed breast cancer

“Recent research suggests that olive oil slowed breast cancer in rats. This study compared a corn oil diet to an olive oil diet and showed that a corn oil diet stimulated more cancers than a control diet, while olive oil led to fewer and smaller tumors than the control diet.” link here

-Olive oil is high in antioxidants Vitamin A and E which helps neutralise cancer-causing free radicals in our body, carotenoids.

-Olives grow in a warm environment  and the fruits contain a fenol-like substances  as protection from heat and bright sunshine. These substances  play a role in the prevention and cure of thrombosis and arteriosclerosis.
Thrombosis is the formation of a blood clot inside a blood vessel

Arteriosclerosis refers to a stiffening of arteries.

-Olive oil is very easy to digest and mild for the intestines! 

Our energy must not be wasted. We need the energy to burn calories. We also need energy to fight illness and stay healthy. That is why we have to chew our food longer, before swallowing, so that the stomach will not have to use extra energy to digest food.

Test on the goodness of olive oil.   link here

Try this out. Pour some olive oil on your hands, notice that you can easily wash it off. It disappears fast in the sink and you don't need a lot of hot water and detergent to wash it away. Because your body is like a glass of water it reacts the same. 

If you have eaten some olive oil, your body will evaporate it within 1½ hour via your pores. This means your body can handle it easily and does not have to waste any energy to digest it. 
This works differently with baking butter and other products, especially those based on animal products. In this case you have to scrub hard and need hot water and detergent to dissolve the fat in the water so it can be washed away.

Use more olive oil 

Oil and butter based on vegetables are to be preferred but olive oil is best of course.
Everything you eat based on fruit or vegetables, will make you look and feel much healthier and younger too!


Recipe featuring olive oil.  
The Pesto sauce can be used as a sauce for pasta or for meat. It can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread before toasting them.

PESTO SAUCE RECIPE (Italian ) 
Ingredients
4oz (100g) fresh basil
About  8 oz (200gm) extra virgin olive oil.
1/3  cup freshly grate Romano cheese or parmesan
1/4 cup pines nuts (check “tips” below for substitutes)
4 cloves garlic- crushed
Freshly ground salt and peppe

Preparation
Preheat  oven to 425°F (222°C). Toast the pine nuts in oven until slightly brown (10-15minutes). In a small frying pan (skillet), heat 2 tbsp of the olive oil, saute garlic on medium heat.
Mix the basil, garlic, cheese, pine nuts. Use a mortar and pestle/ blender to turn it into a smooth paste, slowly adding in the oil to reach a paste-like consistency.
This sauce can last for a week, if  stored in an airtight jar, top with a thin layer of olive oil  to prevent oxidation and keep refrigerated . If stored frozen, it can last several months. For longer storage, do not mix in the cheese, as it can get spoilt. Add the grated cheese later, before serving. 
 Ingredient substitutes and Tips.   
With all the tips here, you will find that pesto is a very versatile sauce and that you now have like half a dozen pesto recipes already.

1-You may replace some or all of the pine nuts with sunflower seeds, walnut, pistachios, almonds or sun dried tomatoes.  

2-For a creamy sauce, take two tablespoons of the pesto in a pan and heat on medium-low. Add one cup light cream and bring to a simmer. Use for pasta. Serves two. Alternatively, may add crème cheese instead.

3-Change the taste by changing the base of the pesto from basil to other  herbs/vegetables like cilantro (coriander) or spinach.

4-Do a slight twist to the standard basil/garlic combo , add shallots for a sweet taste.

5-Mix fresh chives, marjoram, and thyme with the basil to produce something akin to Valdostano-style pesto.

6-Another variant is to replace the basil with equal parts of leaf parsley and spring onions, or use arugula for a spicy result.

7-A vegan variant can be made by mixing walnuts, fresh basil, olive oil and small amounts (such as a table spoon per cup) of white miso paste.

This recipe is linked to The mad scientist’s hosting kitchen chronicles “Theme- Go nuts”  

59 comments:

  1. Great sauce recipe,love the basic recipe and substitute tips,love the flavor of extra virgin olive oil,now I know it is excellent,thanks for sharing,have a great day:)

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    1. hi suja, you are welcome.. i just started to appreciate it's flavor and arome. have a nice day

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  2. useful information of oloves with beautiful pics. recipe of sauce is tempting try it soon

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    1. hi santosh, glad you like the pesto sauce

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  3. Hello Wan, always get to learn something from your postings.
    I do know the Italians love these olive oil for cooking.....as well in their foods.
    It is a very healthy oil.
    We use our Canadian Canola oil....great benefits too.
    Anyway, I can't cook, ha ha....I only know what oil my wife uses when she ask me to get one from the stores.

    The sauce looks really tempting.....
    You sure know how to make our taste buds have yearnings.
    Have a beautiful Sunday, and keep a song in your heart.
    Lee.

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    1. hi lee, thanks, i like to share knowledge which i feel is beneficial to one's health. also facts on foodies that are exceptionally interesting to note. have a nice day

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  4. I have switched to olive oil a couple of years ago, you know with age catching up its about time to pay more attention to our health. For deep frying, I use Canola oil because olive oil can be pricey to be used in large amount. I am in between use grape seed oil and lately, have been taking a teaspoon of Virgin coconut oil first thing in the morning.

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    1. hi nava, i find virgin coconut oil a bit difficult to swallow... i started taking a teaspoon of virgin olive oil in the morning, i feel good.. have a nice day

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  5. Love olive oil but will use canola oil as well for frying. Great post!

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    1. hi yummy chunklet.. for deep fry, i use vegetable oil. have a nice day

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  6. Btw, thanks for pesto recipe and also the tips on the changes that can be made to the recipe. I am going to make this today because I bought some small tiny winy fish to be fried. I want to try out dipping the fish into the pesto and see whether this can go together.

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    1. best of luck nava, i think its just yummy

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  7. yes olive oil is good
    nice recipe

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  8. Thanks for the recipe and the substitutes in no way I will be able to lay my hands on pine nuts so thanks. I love the way you describe the goodness ogf your main ingredients the details are awesome. could you link this recipe to my on going event? The link is
    http://madscientistskitchen.blogspot.in/2012/06/guest-hosting-event-kitchen.html.
    Thanks.
    I am hosting Kitchen Chronicles Theme Go Nuts...Do send me your entries

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    Replies
    1. hi dear, thanks for appreciating, i have done the link..love your theme. have a nice day

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    2. Hi dear. Sorry for being so late still not too well. Anyway thanks for linking to the event but please go to my linky in the post and submit the post there. if you need help please let me know mail it to me and I will submit it.

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  9. pesto recipe sounds perfect. I never knew that olives are used in soaps!!

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    1. hi dear, olive oil is commonly used in soap... over here, we have one body soap by the name of "palmolive". have a nice day

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  10. looks so easy to prepare and delicious...mouthwatering!

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    1. hi kalyan, have a nice day- yes its yummy and very easy to prepare

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  11. Extra virgin olive oil is staple in my kitchen for salads and especially for toasting bread. I just like the smell more than butter. The pesto recipe and the tips you have given are great.

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    1. hi balvinder. i want to substitute butter with olive oil too- pesto recipe is very versatile. have a nice day

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  12. this so great to read Wan..I was reading every word..thank you again for sharing this information to us..it will be a great help to people like me who have been searching for healthy options to our lifestyle..visiting you Wan ;)

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    1. hi sie, glad you find this post useful- for your daily consumption, like one teaspoon virgin olive oil in the morning. have a nice day

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  13. wow..this looks wonderful,yummy tangy sauce..Nice health tips to:-)
    You can link this to EP Series-Basil or cardamom event,link is below..:-)
    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

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    1. hi julie, thanks, will look into this..have a nice day

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  14. Thank you so much for the info...it's really helpful....pesto sauce sounds yum...

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    Replies
    1. hi lubna, glad to know you..thanks and have a nice day

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  15. Replies
    1. hi SV, you are most welcome. have a nice day

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  16. Your pesto sauce looks excellent with pine nuts and basil combo! Thanks for the great input dear!

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    1. hi treat and trick..yes nd many options, even spicy variety too. have a nice day

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  17. Oh! I'm a fan of olives! I love this post, Wan :)
    And I really like the smell of olive oil when you start to heat them on pan (before you stir fry something).

    Thank you for the recipe. I never made any pesto before, but I really like to try them. Have a nice day!

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    1. hi nash, you will love this sauce, have a nice day to you too

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  18. Could not resist, love all the info and especially the pesto recipe!

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    1. hi 1-2Punch, glad you like this post. have a nice day dear

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  19. i love olive oil too. Since my usual meal is spaghetti ..so..olive oil all the way!

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    1. hi rina, i am going to try that olive oil and lemon detox thingy very soon. have a nice day

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  20. Delicious pesto, lovely recipe and great substitutions. Thanks for sharing all the information about olives.

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    1. thanks ambreen and have a nice day dear

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  21. very informative and loved ur recipe and tips..

    http://indiantastyfoodrecipes.blogspot.com

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    1. hi rekha thanks . have a nice day to you

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  22. Hi Wan,...here I am after some time ;-).
    Love and use olive oil all the time; Thanks for all fabulous informations !

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    1. hi jasna, wondered what happened, you have not put up new post for 2 weeks.. glad you are back.. have a nice day dear

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  23. Olive harvest season has just passed here in our place. I have seen neighbours who have olive trees harvesting them. We been using olive oil often, when it is on sale we usually buy bulk of olive oil.

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    Replies
    1. hi diana, how i envy getting cheap and fresh olive oil. have a nice day

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  24. I made the Pesto Sauce exactly according to the receipe. Mine turned out very bitter tasting. If anyone knows what possibly could have happened, I would appreciate it. I did get the Bassil from my neighbor's garden. Is it possible that the Bassil leaves were bitter? Also, I did use a few stems of the Bassil. Would this make it bitter? Desperate for an answer.

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    1. This comment has been removed by the author.

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  25. hi anonymous, thanks for your visit.. much appreciated.
    as to your query, the pesto sauce should not be bitter and normally basil leaves are used for cooking, but not the stems.
    anyway, both stem and leaves are not bitter, tho they have a strong taste..
    you just have to get used to it.

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