Product: Belazu Traditional Genovese Pesto
Parmigiano Reggiano, PDO Genovese basil, pine nuts and Extra Virgin Olive Oil join together to make the finest pesto with an exquisite umami-rich flavour. Grown by Belazu’s supplier in Liguria, a region noted within Italy for the flavour of its basil. In fact, to prove it, the supplier grew potted plants at the furthest corners of Italy to prove a legal case that Ligurian basil does in fact taste different to any other and earn its status as a product protected from imitations under EU law. Winner of a Great Taste star in 2013.
Pea, broad bean and Belazu traditional Genovese pesto dip
Prep time 15 minutes
Ingredients
300g frozen peas
150g frozen broad beans
5 tbsp Belazu Early Harvest olive oil
4 tbsp Belazu Traditional Genovese Basil Pesto
1 small clove garlic, peeled
1/2 lemon juiced
1 red chilli
25g toasted flaked almonds
Method
1. Place the peas and broad beans in a bowl and cover with boiling water. Let stand for 2-3 minutes, then drain and rinse with cold water. Shake to remove as much water as possible.
2. Using a blender or food processor, combine the peas, broad beans, olive oil, pesto, garlic and the lemon juice and blitz until well combined, but not completely silky smooth. Taste, season with salt and pepper, then blitz again. Taste and add more seasoning as you feel the recipe needs. Scrape to dip into a bowl and cover with cling film if eating later.
3. Taste a small amount of the chilli to test the heat level. If mild, slice thinly, including any seeds. If hot, make a slit along the side, scrape out the seeds and then chop as much as you think is necessary. Sprinkle the chilli on top, followed by the almonds and then serve with crisp breads, crudités or perhaps on top of focaccia.
Belazu Early Harvest Extra Virgin Olive Oil
A single varietal, stone crushed, cold-extracted extra virgin olive oil made from the first Arbequina olives of the season. A characterful extra virgin with notes of grass, pepper, almond and banana, it is divine to dip and drizzle. Mark Hix says it is too good to cook with; Chris Wheeler from Stoke Park and Great British Menu called it ‘the best olive oil in the world.’ Early Harvest Extra Virgin Olive Oil won a Guild of Fine Foods’ Great Taste star in 2012, and another in 2016.
It is made in Catalonia by Belazu’s long term olive oil partner, from olives that grow on the family’s farm. They are crushed with huge granite stones, the old fashioned way: with care, precision and joy. Arbequina oil is usually made from black olives, but with Early Harvest, they are pressed when they are not fully ripe, still green and purple. The yield is lower, but the vibrant flavour is worth it, as it stands apart from other Arbequina oils.
Rare talent: Belazu's steak salad with fig and tomato
Bavette steak salad
Prep time 15 minutes, cooking time 5 minutes
Ingredients
350g tomatoes (cherry tomatoes work well)
1 tbsp coriander seeds
2 tbsp Belazu Moscatel Vinegar (or good quality white wine vinegar)
4 tbsp Early Harvest Arbequina Extra Virgin Olive Oil, plus a little extra for cooking the steak
500g piece of bavette
6 ripe fresh figs, cut into quarters
10 fresh basil leaves
200g Ricotta salata
Method
1. Season the steak with salt and place in the fridge, uncovered for an hour. This will allow the meat to absorb the salt and dry out a little, which will give it more flavour when it comes to cooking it.
2. Slice the tomatoes into halves or if using a larger variety, into different size chunks. Season with a little salt and set aside whilst you prepare everything else.
3. Place a frying pan on a medium heat and when hot, add the coriander seeds and toast for a minute until fragrant. Crush in a pestle and mortar or on a chopping board using the flat side of a knife. Mix the coriander seeds, vinegar, olive oil and season with salt and pepper and stir to combine.
4. Place the frying pan on a high heat and when hot, add a small amount of olive oil, then place the steak in. You want to sear aggressively on each side for about 2 minutes for a rare to medium rare steak. Take out of the pan and place on a warm plate to allow to rest.
5. Mix the tomatoes, figs and basil together, season with a little salt and pepper then add the dressing and toss gently to combine. Divide between plates then crumble the salted ricotta on top.
6. Thinly slice the bavette, divide between plates and pour over any juices that have collected.
For more information on Belazu head here.