EASY BASIL PESTO PASTA with Toasted Walnuts
Вставка
- Опубліковано 3 жов 2024
- Fresh basil pesto pasta is one of those dishes that screams summer and THIS pesto recipe is my number-one go-to. I created this super easy and versatile basil and parsley pesto recipe with toasted walnuts to pair perfectly with your favorite pasta, but you should def make extra to keep in the fridge. It's also great with roasted potatoes, rustic toast, chicken, pork, eggs, you name it.
Enjoy this content and want to show support? Buy me a coffee here: ko-fi.com/bria...
Come say hi on Instagram @Brian_Lagerstrom and tag us in your food pics. We'd love to see your take on our recipes.
INGREDIENTS FOR THE PESTO:
100g or 1 C. TOASTED WALNUTS (in video I fried in roughly 1 TBPS neutral oil and about 1 tsp salt) or PINE NUTS if you're feeling spendy
225g or 1 1/4 C. EVOO
30g or roughly 1/8th RINSED RED ONION
5g or 1 TSP SALT
15g or 1/4C. PARSLEY without stems
100g or 1C. PECORINO
100g or about 2-3C. FRESH SWEET BASIL This seems like huge volumetric variance, and it is, that’s why I don’t use volume often. It really depends on how much you pack it into container. More is better than less.
30g or 2 TBPS LEMON JUICE
As always taste for seasoning, if you want more brightness, add lemon, or salt. Taste your food!
FOR THE PASTA YOU NEED
4oz. Nice pasta per person, I recommend 100% Semolina (Durum Wheat) Spaghetti a la Chittara
1-2 TBPS starchy pasta water
3-4 TBPS pesto (more is more in my opinion)
Pecorino for garnishing, 1-2 TBPS
8-10 Cherry or Sungold tomatos, halved
Thanks for watching. Enjoy it and share if you like!
#basilpesto #walnutpesto #dopepesto101
If you pop any leftover pesto into the freezer right away, it will thaw just as fresh and you can enjoy the height of summer in winter. Loving your videos!
Indeed, Those tomatoes are dope. We have so many right now. Most productive part of the garden.
Yes, by far! Such a great little tomato.
you know people like your stuff when there's not even one dislike, loved this recipe
Who doesn't love Pesto. I have used pine nuts, as I tell my kids, they are university students. Look we/ you can eat like Kings and Queens at home. For the amount of money you spend on one person for dinner, you can buy all the ingredients and a family of 4 can eat deliciously. Thank you for all you do for all your subscriber and his family.
That’s awesome. It sounds like you put some great food on your family’s table 🤙🏻
Just discovered your channel thanks to Google algorithms. Moved from the US to Sicily. Found pesto with sage instead of basil. Amazing. You should try. My preferred pesto now! Keep up the good work.
Thanks!
For a special treat try making Basil pesto using Macademia Nuts.
Also if you can't get good fresh Basil, you can still make a great tasting basil pesto using a cup of Italian parsley (packed) and a heaping teaspoon of good organic dried Basil, a quarter cup of nuts, a large clove of garlic chopped, salt and pepper to taste, extra virgin olive oil to your preference. The parmesan cheese is optional. It tastes great without it. Process everything in a small food processor. Serve.
If you really want to take pesto to the next level incorporate sun-dried tomatoes into it. A sun-dried tomato pesto - which is still regular basil pesto simply with the addition of sun-dried tomats - is just insanely good. I first discovered it in a restaurant where they made it as the sauce for a primavera style pasta. It was all I could do to keep from licking the plate clean. Everyone I ever make it for goes cuckoo bananas for it.
what ration of sun dried tomatoes to pesto do you use?
I love pesto but never got it quite right until now, made this twice already. Thank you!
I Love Pesto Pasta
I bought a Breville Sous Chef 12 Plus Food Processor because of your videos Brian haha! Thanks for pushing me to pull that trigger. ;) This salad was my first go with it, really, good!
Geeeez. I have Just harvested a half a kilo of leaves from my apartament grown basil (2 years Old plant, regulary trimmed with lovely stem covered in bark and about 20 side stems) however it was mix of nearly blooming top leaves with bottom sweet leaves. Gonna taste and seperate them :D
Oh man, that looks so good! I'll need to try this recipe this weekend!
Wow, wow, wow, wow, wow!!! Tonight's Pesto came out finger licking DELICIOUIS. i'M hoping for another FRENZY!!!
I hope so too!
Classy!✌🏻✌🏻
I think if you reuploaded this video today it would go bomb, good shit man.
This looks great, but I'm so surprised you don't add garlic to your pesto. I just watched a couple of your videos (first time) and wonder about the absence of this magical ingredient.
Great video! I love how you use walnuts instead of pine nuts.
I want to drink this pesto!!!
This looks good. What are your thoughts on the pesto purists out there? I mostly adhere to the Genoa-style approach of a dryer, thicker pesto that gets thinned out very slightly with pasta water. In my experience it's much more deeply and richly flavored than the wetter stuff (though still bright and redolent of summer). Keep up the great work, your channel is one of the best things to emerge out of the COVID mess.
Daniel Payne I appreciate the pesto purist approach. I have had it, made it, and I really love it. I tend to make this version more often than not becuase I don’t always have world class basil and real Parm and pine nuts on hand. I love all crushed nut and cheese sauces! Thanks for the kind words, the comment and for watching!
@@BrianLagerstrom You said it. Crush some nuts and cheeses together and you really can't go wrong.
No garlic?
I'm halving the recipe for two servings, wonder if i can use pickled red onions instead of red onions? Maybe if i adjust the amount of lemon? I'll follow the recipe perfectly for the first time but next time i do it ill try that one cause i always have pickled red onions and pick some up from my fridge, but dont really wanna cut open an onion just for 15-30gs.
I've heard that olive oil in a food processor or blender turns bitter. What say ye?
You need to cut the flowers off the basil plant as soon as they start forming to extend the quality of the leaves.
yeah, we definitely do. we just got a little lazy with the basil plant this summer. it's hard to keep up!
Shouldn't you retire that dutch oven? It looks like the enamel has been scraped off the bottom.
no, stuff permanently burns on to the enamel and there's no way to get it off
Was this dish inspired by our great food friends the Japanese or Koreans? They love eating chilled or room temp pastas with bright flavors when it’s hot. Great idea!!
It was not, but I like the comparison!
song name? 7:45
That portion is 2 bites for me
looks incredible tho!
algorithm
OMG!!!!!! This sauce might be good but hey, don't call it pesto. I live in the Liguria region of Italy, the home of Pesto and what you made is anything but Pesto.
I know there are different types of Pesto and this should be a variation (a huge one) of the Pesto alla Genovese.
If so, what are walnuts, onions, parsley and lemon juice doing in the Pesto?
Where's the garlic?
I know that cooking is also experimenting and bringing variations to classic dishes but one must have respect for names.
I don't call a Fiat a Lamborghini so maybe you should not call this pesto.
Pesto alla Genovese had a good run, but must give way now to this superior recipe. We will remember your contribution.
@@Hyanmensir God forgive him because he doesn't know what he's talking about.