I’m a chef in fine dining and I have to say that you without a doubt make the best Italian, Italian American food on UA-cam. Your technique is perfect and your presentation is humble and rustic. Love it!
@@drewgalbraith4499 Buddy lol, it’s also and mostly the way he chooses to adjust colors and saturation on his thumbnail picture. They all do it, it’s ok. It makes the food more appealing. But don’t be naive. Technique also helps with the pesto colour though.
@@TheFairyDickmother I don’t know if you were being sarcastic, but it’s 100% sure he’s color correcting the video too. Every cooking show does it, food just looks more appealing that way!
I just made this recipe with gran padano and almonds instead of parm and pine nuts. This was amazing, the crunchy salty bacon went so well with the sauce as well. Complete gamechanger Steve! My roommates were begging me for the recipe it was hilarious. We ate homemade pesto pasta for 4 euros a person, with large portions.
Looks wonderful. I have lots of rainbow chard and kale in my garden and will try to use them in my pesto instead of spinach. Perfect timing! Thanks for the inspiration...
For those looking for Guanciale, Alma gourmet on line sells Levoni brand, which is very good. Guanciale is not cheap, just be prepared. But it is worth every cent. It’s important to buy the Italian guanciale and not the domestic.
I've always made spinach pesto with pistachios instead of pine nuts and served it with orzo pasta, which creates almost like a risotto texture. Next time I will add guanciale fat to it !
Love the idea. For a pesto it’s too liquidy saucy for me though (and feeds into people wanting saucy pesto dishes in the US; maybe it’s just my part of Italy, but that’s just all wrong for me..). I’ll try a drier finish on this!
Great video, I'll be trying it with the spinach for sure. I've been doing the same basic recipe but using arugula. I need to incorporate the guanciale fat. I LOVE that idea. I'm having issues finding it now too, a market near my house used to sell it and I'd buy it all the time for the Roman pasta recipes but he hasn't had it for about a year now. Looks like I'll have to make an online purchase. My nduja source has dried up too. This makes me scratch my head considering I live in NJ close to NYC.
You really do italian food so traditionally. One of the biggest mistakes people make with pesto is applying too much heat. Its pretty much the same as a carbonara where you want almost no heat into it
That looks outstanding! From what I remember, you're in the New York area - where are you finding good quality guanciale? I would love to know! I'm in NYC but most of my family (including my Italian mother who still loves to cook sometimes) is up in Westchester and we all love a good meal.
Steve, how do you get pine nuts that aren't sourced from China? I've been looking for two years without success (always sold out), so I have been using pistachio nuts instead, which works really well.
What do you suggest for someone with a nut allergy who wants to make pesto? I have tried leaving them out or using pumpkin seeds it just feels wrong. Made your Pinwheel Lasagna for the fam it was a huge hit, thank you for sharing 🥂
Gotta check out made plates now, I'm redoing the whole kitchen right now, I still can't find guanciale, even pancetta is getting difficult to find for me somedays
Would you say maybe using garlic oil instead of a garlic clove in the pesto would be ok? I have to not eat garlic(I know horrible) but it really helps my stomach to remove certain foods from my diet BUT oil that's flavored with the flavors without the proteins from it is ok, go figure. (Btw if you're interested in the diet it's low fodmap and side note: I'm doing it guided by a dietician and a gastroenterologist so I'm being safe and trying to add food back in little by little now but garlic, onion and even celery just really hate me and it's killing my food flavor wise.)
His idea here is for you to cook food for yourself. Do you have any idea of how hard it is to open, much less run a restaurant? He used to have a food truck, and even that was grueling. As a teacher, I am sure you can appreciate what Steve is doing on his channel.
I really miss the photos taken from above of the food, still this looks freaking amazing. So simple yet amazing.
I’m a chef in fine dining and I have to say that you without a doubt make the best Italian, Italian American food on UA-cam. Your technique is perfect and your presentation is humble and rustic. Love it!
That is the greenest pesto I’ve ever seen!
its cause he was able to keep everything cold while blending it... this is also essential to preventing the olive oil from becoming bitter
@@drewgalbraith4499 Buddy lol, it’s also and mostly the way he chooses to adjust colors and saturation on his thumbnail picture. They all do it, it’s ok. It makes the food more appealing. But don’t be naive. Technique also helps with the pesto colour though.
Blanching the spinach and basil does that
@@Ogilla Must've done that for the video too
@@TheFairyDickmother I don’t know if you were being sarcastic, but it’s 100% sure he’s color correcting the video too. Every cooking show does it, food just looks more appealing that way!
Seriously?! That's the most beautiful pesto I've ever seen!
No gimmicks, no "5 tips for perfect pesto", no trendy angle - just a great looking recipe. Rapidly becoming my favorite food channel.
Seriously this is a straight up COOKING channel. Love this dude
Likewise, this dude is becoming my favorite.
Man, your channel ils pure love for food and people, keep up the GREAT work.
I just made this recipe with gran padano and almonds instead of parm and pine nuts. This was amazing, the crunchy salty bacon went so well with the sauce as well. Complete gamechanger Steve! My roommates were begging me for the recipe it was hilarious. We ate homemade pesto pasta for 4 euros a person, with large portions.
Made this tonight. Eating as we speak. UNBELIEVABLE!!!!
You're living quite the life.
Thank you for sharing your passion.
I enjoy watching your channel. Thanks for the simple recipes☺☺👍👍
Looks wonderful. I have lots of rainbow chard and kale in my garden and will try to use them in my pesto instead of spinach. Perfect timing! Thanks for the inspiration...
I can't get enough of your videos fella.
Outstanding recipe and instructions.
This is theraputic to watch let alone actually making this!
Wow- what an amazing technique
Love this recipe and love you, Steve. All your cooking is superb in my book. ✌🏽
That's beautiful Stephen! I hope Sunday was great!
What a gorgeous pesto! Thanks for the tip on keeping the greens cold.
You're the one FoodTuber I can picture as a neighbor, asking if I had X ingredient, then inviting me over to enjoy whatever creation you made with it
Beautiful!!! My grandma used to make a similar pesto
How amazing is that pasta, two ingredients that transform to that!
I went to The Fulton last week for lunch. The arugula/kale salad had something very similar underneath the salad on the plate. It was insane!!
looks good
For those looking for Guanciale, Alma gourmet on line sells Levoni brand, which is very good. Guanciale is not cheap, just be prepared. But it is worth every cent. It’s important to buy the Italian guanciale and not the domestic.
This looks amazing, trying tonight for sure!!!!
This a beautiful dish. Loved the video man. Thanks!
Liked the recipe a lot, even though I forgot the basil. Thanks a lot!
Maaan.. this made my mouth water it looks SO good!! 🤤😋
Can’t wait to try this (it has all my favorite flavors). Keep the great recipes coming!
That looks so beautiful!!! ❤️🇮🇹
"He slimed me". No but seriously this looks delicious, man! Top dish.
I've always made spinach pesto with pistachios instead of pine nuts and served it with orzo pasta, which creates almost like a risotto texture. Next time I will add guanciale fat to it !
Dude... pistacchio pesto orzo w/ guanciale is now on my list. Until then I'll settle for jarred pesto, orzo, and bacon ends.. all of which I have!
This looks delicious! Making this to celebrate my boyfriend's birthday... I know he (and I!!) are both going to love it! Big fan of your channel :)
Looks Incredible and I can't wait to try it later tonight.
Made this last night with panchetta and some store bought pasta cause I'm too lazy to make my own but that pesto is delicious
great colour
Pls make Tiramisu next pls🙏
yum, that looks good! I'll have to buy more guanciale.
I actually love spinach.
Im going to try sun dried tomatoes instead of pork. Maybe that oil in the pesto also
gorgeous
Thanks yo. Have this teed up for.later this week. Need to find guancale
that's a tasty looking pasta. Gonna try it pretty soon.
This recipe is just fantastic. Adding it to my notes!
looks great
Very nice
Would love to see you do a stracciatella… ! Would be awesome 🤩
Automatically like! 👍🏻
Love the idea. For a pesto it’s too liquidy saucy for me though (and feeds into people wanting saucy pesto dishes in the US; maybe it’s just my part of Italy, but that’s just all wrong for me..). I’ll try a drier finish on this!
Elegant!
You áre incredible. I hope you can travel to México, Guatemala or other countries AND try The food.
Just happened upon this channel. Definitely going to rotate this in as another pesto night. Subscribed to see more.
Great video, I'll be trying it with the spinach for sure.
I've been doing the same basic recipe but using arugula. I need to incorporate the guanciale fat. I LOVE that idea.
I'm having issues finding it now too, a market near my house used to sell it and I'd buy it all the time for the Roman pasta recipes but he hasn't had it for about a year now.
Looks like I'll have to make an online purchase.
My nduja source has dried up too.
This makes me scratch my head considering I live in NJ close to NYC.
You really do italian food so traditionally.
One of the biggest mistakes people make with pesto is applying too much heat. Its pretty much the same as a carbonara where you want almost no heat into it
Love the videos as always!!
That looks outstanding! From what I remember, you're in the New York area - where are you finding good quality guanciale? I would love to know! I'm in NYC but most of my family (including my Italian mother who still loves to cook sometimes) is up in Westchester and we all love a good meal.
Pasta masta.
This looks beautiful. I think Popeye is gonna love it,..... just like I do...... JUST GORGEOUS°!!!!!!
🤤💖 yummy 💖😋
I love your channel. I’ve done your meatballs, and weekday sauce.
Can you do an instructional video for gnocchi?
What would you substitute in for the pine nuts to make a nut free pesto?
Wow, this is almost identical to my spinach pesto recipe, except I mix it with chicken and some chopped red peppers!
Steve, how do you get pine nuts that aren't sourced from China? I've been looking for two years without success (always sold out), so I have been using pistachio nuts instead, which works really well.
Been looking for ways to sneak veggies into my (unhealthy) diet lol. I might making this for a month straight
Hey Steve, the recipe page seems to be gone. Was wondering how much spinach you used and what the spinach-to-basil ratio was here (roughly). Thanks!
Yas
What do you suggest for someone with a nut allergy who wants to make pesto? I have tried leaving them out or using pumpkin seeds it just feels wrong. Made your Pinwheel Lasagna for the fam it was a huge hit, thank you for sharing 🥂
I have purchased vegan pesto that use sunflower seeds instead. Maybe toast some up and give that a try?
Sunflower seeds work nicely. Just toast them up beforehand.
I deadass didn't know you could make pasta dough without eggs, just flour and water
I love it
Could you use an automatic standmixer to kneed the dough?
recipe link gives 'We Couldn’t Find This Page' :( but excellent video! gonna try it today 😀
What would you recommend I substitute the cheeses with in the pesto? I'm not a fan of strong cheeses like parm.
does the spinnach need to be blanched? like could I just use it raw
Popeye made me eat spinach too as a kid, until I got familiar with Poldo who introduced me to sandwiches 😆
Dandelion and chick weed pesto with a little basil
NICE!😋😋👍🏽👍🏽
Gotta check out made plates now, I'm redoing the whole kitchen right now, I still can't find guanciale, even pancetta is getting difficult to find for me somedays
Amazon?
could you make this Vegan if you just omitted the cheeses from the pesto, and used more olive oil instead of the fat from the meat for the pesto base?
You only need to remove the skin of the guanciale, normally the pepper is left on and makes the flavor better
Glad I'm not the only one who was influenced by Popeye himself to eat spinach as a kid
Were do u Get those plastikk containers?
what do you do with the stems of basil ?
Popeye would definitely be proud! Agagagagagah!
Link with recipe in the description is not working :(
Would you say maybe using garlic oil instead of a garlic clove in the pesto would be ok? I have to not eat garlic(I know horrible) but it really helps my stomach to remove certain foods from my diet BUT oil that's flavored with the flavors without the proteins from it is ok, go figure. (Btw if you're interested in the diet it's low fodmap and side note: I'm doing it guided by a dietician and a gastroenterologist so I'm being safe and trying to add food back in little by little now but garlic, onion and even celery just really hate me and it's killing my food flavor wise.)
Another great episode! I wish you would open a restaurant! I would travel to try your food!
Me too
His idea here is for you to cook food for yourself. Do you have any idea of how hard it is to open, much less run a restaurant? He used to have a food truck, and even that was grueling. As a teacher, I am sure you can appreciate what Steve is doing on his channel.
real ones remember the cutting board as the plate
Gah dang that looks delicious
🐐
Did you use the guanciale fat in the pesto and I missed it?
Yes, first ingredient in the blender
LETS GOOOO
Why did you grade the garlic? I mean, it went into the blender
Fyeee
Looks like an amazing dish. Unfortunately, the link in the description to the recipe is dead.
Just checked, and it's really dead.
Ily
Ya smart! Ya sexy! Ya cooking!
If UA-cam crush wasn’t a thing, it is now!
You had me at guanciale…
Nettles make a great pesto...trust me.
Dang the page doesn’t load when I click the link,
Never mind it’s on the website :)
I just wanna say American Italian chef portrayed in Bear tv show doesn't have his shit together but reality is different as we can see here