Chef Luca Andrè decided to start with fresh basil, which is picked and processed on the same day, and enriched with pistachios and gondine. The spirulina provides that extra value to the end result, which is a perfect mix of taste and health.
100% vegetable pesto stems from a very simple concept that is all too often forgotten. To make a great product you need a great raw material. So to make an excellent pesto you have to use fresh basil produced exclusively in the summer months (July is the best month). Chef Luca Andre’ knows this well and therefore wanted to make a pesto from fresh basil, picked and processed the same day. To flavour the pesto, in addition to a rich mix of dried fruits (cashews, pistachios and pine nuts), the chef uses gondino, an organic chickpea-based vegetable cheese made in Tuscany.
Everything is enriched with the addition of spirulina, a seaweed that is increasingly used also in Western countries for the numerous benefits associated with it. In fact, thanks to the vitamins present, the intake of spirulina has beneficial effects on sight, heart and bones. It is indicated to combat osteoporosis and Chron’s disease.
Finally, to add a gourmet touch, the chef uses Maldon salt, a popular salt in starred kitchens. This salt in fact, thanks to the thickness of its crystals, does not melt immediately on the palate, interacting with the food for longer, allowing the flavour contained in the food to be enhanced.
Pestovè, with fresh basil: THE TASTE OF AN EXTRAORDINARY PESTO… BUT 100% VEGETABLE!