A little bit of History

Basil is originally native to Iran, India and other tropical regions of Asia, having been cultivated there for more than 5,000 years. It is believed that was brought to Europe by Alexander the Great in fourth century before Christ-

Origin of the name and Mythology

There are two types of basil: Ocismum sanctum (small long leaves) this is the one that is used for the Pesto alla Genovese, and Ocimum basilicum(large leaves) – commonly used in all recipes.
The basil is considered the queen of the herbs for its regal scent.
The ancient Egyptians and Greeks used it as a sacrificial offering, considering it as good will for the afterlife.

Health benefits

Fights free radicals responsible for aging; increases milk secretion in new mothers;
fights intestinal or stomach cramps and muscle spasms.
Basil tea (eight basil leaves in a cup of boiling water) is a natural remedy for:
Nausea, abdominal pain and diarrhoea; vomiting, constipation and enteritis.
Used as a mouth wash helps relieve sore gums, cough, fever, headaches and lung problems.

Info and Curiosity

Basil has a strong religious significance in India, it is one of the most sacred plants.
According to the Hindu religion, if some leaves are placed in the mouth of a dying person, he will go to heaven.
Elizabeth Messina, heroine of Boccaccio's Decameron, buried the head of her lover in a pot of basil watering it with her tears.
In Liguria, where the following recipe was created over 200 hundred years ago, it is believed that is Aphrodisiac.

Cooking Tips

The basil leaves could be used both cooked or raw, but remember to wash and dry the leaves making sure to leave them intact, them this way you will have the perfect aroma.
For the pesto if you use the blender here are some tips to obtain a pesto very similar of the one made with the mortar without the slightly bitter taste:
* Where possible use the plastic blades
* To prevent the heating due to friction use the lowest speed possible and blend in spurts (whisk for a few seconds then stop for a few seconds and so on)
* Another trick to avoid overheating of the pesto sauce is to put the cup and the blender blades in the refrigerator one hour before.