Lovely recipe and technique! I like to put an ice cube in the blender in order to keep the basil from heating up. The colour changes from dark green to light green, and the flavours are incredible.
@@vincenzosplate all your recipes are fantastic. The ones I use the most at the moment is your pesto pasta recipe ( just like your video I tried with pistachio and it’s superb) and Bolognese at the moment. Before I never used sofrito and now I only do tomato sauce with carrot,onion,celery. Thank you for everything my Italian cuisine master.♥️
Vinny, I grow tons of basil every year and make pesto with most of it (with pignoli nuts traditional Genovese style). It stays great in the freezer if you use the proper trick. That is, fill a 16 oz deli container with the pesto, then cover it with clear film and press it down to the top of the pesto eliminating any air. Then I write the date made on a post it note and put it on top of the clean film but underneath the lid. Before use, thaw in the fridge for a day. I've had pesto I found in the bottom of my freezer 2 years later that was just as fresh as the day I made it. One 16 oz container is good with 2 lbs of shells or fusilli with pecorino added with the sauce and pasta before serving. HUGE family favorite. I also use it to make pesto cream sauces that go great with gnocchi and sautéed shrimp. I love basil and pesto so much that I am convinced that Heaven smells like basil.
obozomustgo - Good point on how to freeze, and as well, if just storing in the fridge for a few days, clear film on the surface prevents the darkening of the top layer, which is just oxidization. May not be pretty, but it won't kill ya (much like my wife - sorry honey, but the joke was just laying there, much like my wife, etc). Yes, I'm ready for my beating now. What I do when I freeze it, whether in water (as just Basil) or in EVOO, when pesto, is to put it in ice cube trays, frozen, then bagged, for those times you only need a few tablespoons or so. An alternative, is to freeze it in a zip-lock bag, laid flat on a tray (so that it's fairly thin), and then just break off as much as needed.
@obozomustgo5449 ... Yes, I do the same but just one little extra step! I first level out my Pesto, press the plastic wrap to eliminate all the air, and finally pour just enough Olive Oil on top the film to ensure a complete air-free seal, cover and freeze on a level surface.....lasts forever!
I use it too in many things: omelettes, sauces, salads, any pasta needs a bit of basil. Anywhere I prepare cheese I add a bit of pesto, in lasagna for example. Since I discovered it, it is not missing from my fridge. Another one is butter mixed with pesto for bread!
just made it with Pistachio and it is another level. My Daughter (2 years old) is brutally honest when it comes to food and she ate the complete plate. Thanks Capo ❤️
That's fantastic! 🌟 It's always a win when a little one enjoys the food. Pistachio adds a delightful twist. Grazie mille for sharing, and I'm glad your daughter loved it! ❤️👶🍝😊
Hi Vincenzo! It’s always a pleasure to watch you cooking! I cannot say, what is our favorite. Your pesto with pistachio is wonderful, as well as your carbonara or amatriciana … Finally 3 Kilos more … thank you by the way for that … Best wishes from your fan in Hamburg, Germany. ❤
Pistachio seems to be the "secret Italian ingredient" in many dishes. It's such an amazing nut, with such a great flavour, and I love how Italians use it so prolifically, even in gelato (yum!). I just baked a fresh loaf of bread yesterday; I think I need to get some fresh basil to make this today! 😋
I have a small suggestion, if you plan to store the Pesto for any length of time or just want to keep it from getting that brown layer on top, add a thin layer of olive oil on top before you refrigerate or freeze. cheers
I love traditional pesto but have also made sun-dried tomato pesto which I adored. I have never thought to use my favorite nut: pistachios! Next time! Next level! Thank you!
You're welcome! I'm glad that my recipe gave you some new ideas for pesto. There are many different nuts and seeds that can be used in pesto, so it's fun to experiment and find your favorites.
Chef! So I made the Chicken Parm burrata style, with the garlic sauce. Also made as a side dish the Pasta Alla Buttera. The wife and I loved it! We used the same garlic sauce for the Buttera and used hot sausage for the dish. The Burrata was unbelievable with the chicken Parm! Never going back! Hahaha large meal but the leftovers were fantastic! I'll be making this one next. Much appreciated Chef
That's amazing! 🍽️🇮🇹 So glad you and your wife enjoyed the Chicken Parm with Burrata and Pasta Alla Buttera. The variations sound fantastic! Keep exploring and happy cooking! 👨🍳😄
@@vincenzosplate yes but I will try your step next time. I also make dollops of pesto on parchment paper and freeze it then remove them and put in freezer bags. I use this in cooking for a wonderful flavor to my recipes. Thank you for showing us the steps in basil pesto. I didn’t know about heating the basil !😘
@@vincenzosplate I never like pine nuts in the pesto so I thought I had a great idea on using pistachio until I recently saw a video about how this is common in Sicily! Lol! Well my parents when born and raised in Sicily! Now if I can just master espresso without bitterness. Maybe you can show us how you do it! Thank you kind sir!😘
Vincenzo I have no doubt this is the best pesto ever! I absolutely love basil pesto, and pistachios and pecorino are my faves. I can’t wait to make this! Trying to grow some basil right now. Thank you for sharing your recipe 🤗
It’s incredible and not nearly as hard as I thought it was!! Completely different from store bought, and the amazing smells made me very happy. Thankfully we had an amazing olive oil so it just knocks everyone’s socks off! Thank you for showing me how it’s done. I used it with avocado in pasta, and it was a-m-a-z-I-n-g!!! This is a keeper!!
Love your channel! That is my favorite way to make pesto as well. I have a great tip for you, if you ad half a teaspoon fresh lemon juice, you can preserve the vibrant green from the basil without changing the flavor. That being said, adding more than that amount ca actually ad a nice brightness to your pesto as long as you are careful not to overpower all the other subtle flavors. Sometimes our family likes the slight hint of lemon in it. Hope you try this and enjoy. Ciao!
Thank you for the tip! Adding a hint of fresh lemon juice to the pesto sounds like a great idea to preserve the vibrant green color. I'll definitely give it a try. Ciao! 🍋😊
A thing i dont agree with, is the olive oil in the blender. It turns it bitter. I would start the blending process with sunflower oil (yes, i know...but the only olive oil way was made for pestol and mortar). Just enough to get it going. I would then fill it with extra virgin olive oil AFTER the blending. Let me know what you think...
My Nonna made it with parsley and parmesan, in some of it she would add anchovies cut into small pieces. We had a farm so she had plenty of parsley and would make it in large batches and preserve it in small pint jars. She preserved all kinds of vegetables the same way, it was wonderful and I miss her !!!😢😢😢
That sounds like a wonderful tradition passed down from your Nonna. Preserving the flavors of homegrown ingredients is truly special. Cherish those memories! 🌿🍅🧡
We have two pots of basil on our windowsill. IT's fabulous. I can't believe it took us so long to figure that out. And they're both just basil plants that I bought at the grocery store. Put them in a pot with dirt and now we have two permanently huge basil plants! Next, we're adding parsley. We have thyme and other herbs growing outside.
I'm truly honored to receive your kind words! It's fantastic to hear that you've found the techniques, ingredients, uses, and storage tips helpful in your culinary journey. Your satisfaction is my reward. Keep enjoying the cooking process and creating delicious dishes. Buon appetito! 🍽️👨🍳🇮🇹😊
Have been making pesto for years using the original ingredients. With this year's basil crop growing so well, I will definitely try this recipe on the next batch.
One of the best omelettes I have ever had/made was one where you mix the pesto with the egg, and fill it with feta cheese. it makes a green omelette (add ham for Dr. Seuss), but it tastes amazing.
The basil pesto sauce is so versatile, and it can be used with so many different dishes. I've also used it with grilled chicken, pasta, and even pizza. It's a great way to add a fresh, flavorful touch to any meal. I'm glad you found my recipe helpful. If you have any other questions, please don't hesitate to ask.
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the basil pesto looks very yummy and delicious
Vincenzo your video came at the right time again! I was thinking of what do i add as a replacement to pine nuts for Pesto, since i dont have any at hand and i dont want to spend that money. I was thinking of going with sunflower seeds, but now i came across your video, and pistachios seems like a great idea!
I made this today. Thank you for the recipe. I used basil and rocket because the fruit shop didn't have a lot of fresh basil. I could taste I would prefer it with just basil. We had it for lunch with toasted bread and some nice ricotta. I'm definitely going to make it again.
Great job mate. It seems that you had a wonderful lunch having the basil pesto around. It's great that you tried to experiment it, atleast we know what works well with you. Enjoy, bud!
Vincenzo! You have shared an amazing pesto. Grazie mille! It has become my favorite. I have always made Chef Roberto Panizza's Genoese pesto, a gift from heaven, by hand with a mortar and pestle (see his UA-cam video). I agree, using a food processor or blender under reserved control produces a great pesto. I used 2 oz of salted and roasted pistachio nuts, 3 oz Pecorino cheese, 2 garlic cloves, 3.5 oz fresh basil leaves, 6.5 oz EVOO, and a good pinch of salt. And, as you suggested, spreading some on fresh artistic Italian bread is a beautiful way to savor this pesto. Thank you, again. Salute!
One thing I do with my pesto is to put it into icecube trays and freeze it. Each cube is enough pesto for one. This way, I don't worry about the pesto going bad and have it when I want it.
@@toriless it works well for me and my purposes. You can adjust the amount to suit yourself. Ice cub trays vary in size and my trays make somewhat larger cubes.
I would like you to show more pesto videos. I have been to Chianni, a lovely agricultural town in Tuscany and the locals had a variety of pestos, not just a basil pesto. I dont know italian language so I dont know what did these pestos contain but they were delicious on their own. I wish I knew more about it.
Thank you for making my vacation morning, here in Greece, even better. On another note, I think Macadamia nuts would add a touch of bitterness, so I wouldn't do that. Of course, the regular, green, pesto is my favourite, I haven't made my own yet since everything green is expensive in Sweden and quite a bunch of Basil would be needed. Growing these things is not easy too, but will try. And yeah, a beautiful garden you have
Thank you for your kind words! You're right about the Macadamia nuts, they might alter the flavor. Making your own pesto sounds like a great idea. Good luck with your garden! 🌿🌱
Pistachios! I have never tried that before and it sounds fantastic! Sometimes when I am out of pine nuts, I have used walnuts, and they work nicely for a basil pesto. Pecorino sounds great too, thanks chef! Edit: The only other ingredient I add is a very small squeeze of fresh lemon juice. I think it tastes nice with basil and good quality extra virgin olive oils, but it also keeps the basil bright green for longer.
You're quite the creative chef! 😄 Substituting walnuts for pine nuts and adding a touch of fresh lemon juice to your pesto are excellent ideas. Pecorino and pistachios will add a delightful twist to your pesto. Enjoy your culinary experiments! 🌿🧀🍋👨🍳🇮🇹
I've never tried pesto with pistachio, but I will have to give it a try. Pistachio is my second favorite nut, after hazelnuts, but the only reason hazelnuts beat pistachio for me is that they make me nostalgic in a way pistachi don't.
😂A few hours ago I made pesto. My recipe: Basil, parmigiano (for my taste I think it already give the saltiness needed), pine nuts, extra virgin olive oil, anchovy. Divided into little jars, frozen all but one. I don't use garlic in my version but I eat it if it's there, unless it's really too much. Pistachio in pesto is great, I've already tried it and I really like that version too, I also find almonds are great in pesto. Never tried pecorino, I'll try next time for sure. For the basil on my balcony, it never grows enough... but what I found at the market today was fresh and it smelled really wonderful (I always wait for this period to make pesto for this reason).
Thanks for sharing your pesto recipe! It sounds delicious with the combination of ingredients you used. Enjoy experimenting with different variations like pistachio and pecorino! 🌿🧀
Belisimi, this is the perfect recipe I could love to make it. Since I was a beginner, I learned to slice vegetables and cook pasta but I learned many things. It's ao delicious
In late summer, basil pesto with penne and seasonal green beans (roughly equal amount of beans to pasta by cooked weight) is quite simply one of my favourite dishes ever. Cut the beans into pieces (or simply in half) to roughly match the penne, add them to the pasta 3-4 minutes from the end of the pasta's cooking time (you can briefly blanch the beans in boiling water from the kettle immediately before adding them so they don't cool the pasta water and stop the roiling boil). The starch in the pasta water helps to keep the sweetness of the beans.
Absolutely agree! Your technique maintains bean sweetness. Try a touch of lemon zest for extra freshness 🌿🍋. A harmonious dance of flavors, simplicity at its best!
My step daughter (has a nut allergy) So as a Chef I cater. As a substitute for nuts If you take flour and put it in a very dry non-stick pan and toast it dry ( like you're going to make a brown roux) It's a great substitute 😊 Toss the flour until it smells like popcorn. Really it only takes a few bits of the roux to accommodate the nutty flavor and I screwed myself! Have fun
Above all else, I love that you call yourself out for when something isn’t authentic. When it’s the way is done, you say it. When it’s something different, something fun, you say it.
Thank you for appreciating my approach! 🙏👨🍳 I believe in staying true to traditional recipes, but also enjoy exploring creative variations. Authenticity and fun are both important in cooking! 😄🍽️
Hey! Another fine recipe! I always use peccorino romano in my pesto, gonna try it with pistachios soon. Could you perhaps share some pancetta recipes in the future? I have a big slab of pancetta but am unsure how to use it.😂
Another good one Vincenzo, thank you! I made my pesto this afternoon with basil and cashews (didn't have any pine nuts or pistachio) and substituted the cheese with nutritional yeast (tastes similar) to make it vegan. Ciao from Cincinnati, Ohio...keep the great videos coming.
@@vincenzosplate also don’t forget to freeze your pesto in ice cube trays. Then I put them in zip lock bags. It’ll preserve the rich flavours for upto a full year or 2.
It's a delicious and versatile sauce that can be used on pasta, pizza, sandwiches, or even as a dip. You should definitely try it out, it's a crowd pleaser.
I prefer the classic Genovese pesto, but this seems like a good version and I will try it. I like pistachios and Pecorino Romano cheese. I use a Salad Spinner to dry my washed basil. As a snack, I enjoy spreading pesto on toasted Italian bread. In my Genovese pesto, I use Mediterranean, especially Italian, pine nuts. I have also used southwestern United States pine nuts when they are available. I order them both online. I never, ever, use Chinese or Asian pine nuts. Remember, they go long distances to get to you and go rancid quickly. Always store all pine nuts in the refrigerator in a tightly sealed container. I also never mix the cheese in the blender. I take the basic pesto mixture and pour it in a bowl and stir in the grated cheese. To avoid a dark coating on the unused pesto add a thin layer of Extra Virgin Olive Oil to the top of the pesto after you put it in a jar.
Thanks for sharing your insights and tips! Each person has their own preferences and methods. Enjoy experimenting with different variations and happy cooking! 🍽️👨🍳🇮🇹
😊 thanks for the tips,very useful video,and of course you can replace nuts or the green's or the cheese but the virgin olive oil is must not be replaced it's the top ingredient, it's nice to try different but I agree that the Basil 🌿 pesto is the best ❤❤❤❤
Absolutely, using high-quality extra virgin olive oil is essential for authentic pesto. It brings out the best flavors. Enjoy experimenting with different ingredients while keeping the essence of basil pesto intact! 🌿👍😊
Great minds think alike! Pistachios can be a delicious and budget-friendly alternative to pine nuts in pesto. Enjoy experimenting with different flavors! 🌿🥜🍃
Mama Mia! Vincenzo you’ve done it again - another favorite of mine. ❤I gave up on store bought pesto. It’s just not the same. 😩 My ex boss (northern Italian) used to make the best pesto & added an anchovy & some black olives. Pecorino too. I never tried to make it because I thought you needed a food processor. Thank you for sharing this - I want to try your recipe & his. 🥹
Thank you for your enthusiastic comment! 😄🙌 Homemade pesto is truly a game-changer. Adding anchovy and black olives sounds like a delicious twist. Enjoy making both recipes! 🍝🌿
Hey Vincenzo, you have made a lot of beautiful pasta dishes, like ragù Bolognese or bucatini all'amatriciana. Italians also love their snow-white shirts. You obviously MUST have a secret method for removing those orange, oily spaghetti stains from white clothes. I know it's not exactly a cooking question, but where better to ask such a question than an Italian who loves his pasta?
I used to make a pesto for a hospital I worked at. We had a 5 week schedule. So I'd make it once every 5 weeks. They let me play with the recipe. Make it my own. If I'm ever in that set up again I'm using this recipe!
That's fantastic! It's great to have the freedom to experiment with recipes. I'm glad you found this recipe inspiring. Best of luck if you get to use it again! 👨🍳👍
Vincenzo I loved watching you react to Jack’s The Worst Cooking Channel videos. The more you watched the angrier you got and the more your Italian side came out. 😂😂😂 I showed this to my sister’s Italian husband and he almost had a heart attack watching Jack screw up Italian pasta and lasagna so bad. He was cussing Jack out in Italian that’s how culturally offended he was at watching Italian cuisine being screwed up so bad. 😂😂😂😂😂
Haha, it was quite a reaction! I'm glad you and your sister's husband enjoyed it. It's important to appreciate and respect authentic Italian cuisine. 🇮🇹🍝
I've got to try your recipe. Honestly, I am trying all of your recipes one by one, bit by bit. And they are all, GRANDIOSO! ❤ Sometimes i roast the pinoli (pine) a little bit (i love the roasted flavour of pinoli ) What do you think about it?
Nice! Marcella Hazan says to only stir in the cheese (as to not over heat it), and she adds a little bit of softened butter to finish. But. She is from the north, where butter is common...
Absolutely! Marcella Hazan's method is a great variation. Adding butter at the end creates a rich and creamy texture. It's all about personal preference and regional traditions. 🧈🧀
Yes on the Pistachios! The best pesto Ive had in years has this. A place called Oste in Los Angeles makes their pesto like this. Its next level. Any chance you will make Pinsa dough?
Absolutely, pistachios add that delightful twist to pesto! 😋🌿 Oste's pesto sounds like a flavor journey. And sure thing, Pinsa dough is in the pipeline for some delicious culinary experimentation! 🍕👨🍳
Pistachios and Pecorino Romano are ingredients that I have never used before in pesto; therefore, I will have to give them and this receipt a try. Having said that, I have never used just one garlic clove in either pesto or hummus in my life, and I don't think that I will be starting now.
That's totally fine! Feel free to adjust the amount of garlic according to your taste preferences. Give it a try and let me know how it turns out for you. 🧄👍
I have to try this out on the weekend! I’ve been using walnuts for years because pine nuts are just too expensive where I live. P.S. I love your backyard! Perfect size to practice football with your son. Forza Azzurri!
Go for it! 🌰🍝 Using walnuts is a great alternative. Glad you like my backyard, perfect for some football fun! Forza Azzurri indeed! 🇮🇹⚽️ Enjoy cooking and creating memories!
Won't the olive oil have a bitter aftertaste from the blending? Anyway, I would like to see how to make traditional pesto with a mortar. Aren't you planning a video about it too? I once tasted basil pesto with cashew and it was very delicious. Greetings from Hungary! 🇭🇺
@@kadenduiffard2388 I haven't tried it yet, I just read that you don't have to use olive oil to make hummus, because it can taste bitter when blended. That's why I asked.
Great questions! Blending the olive oil shouldn't result in a bitter aftertaste. I'll definitely consider making a video about traditional pesto with a mortar. Cashew pesto is indeed delicious! Greetings from Italy! 🇮🇹👨🍳
I cannot believe this ! I had swapped pine nuts and Parmigianino for pistachio and pecorino due to lack of ingredients. Brought back some Covid days memory. Guess great minds think alike 😂
Pinenut pesto with a touch of lemon juice sounds delicious! Give the pistachio version a try too, it's equally delightful. Enjoy experimenting with different flavors! 🌿😊
Hi Vincenzo, what kind of pasta would you recommend for a classic pesto? Sorry for my awful english, Im french! Thanks in advance and keep upnthe good work!
I used to grow my own basil, but basil doesn't have a long lifespan in a tropical and moist environment like my country (and then you have the pests because there's a handful of bugs that LOVE to eat basil leaves), so I need to buy it in the grocery shop. The one from there is suprisingly fresh and not too expensive. I was never sure to add or not add garlic though, but now I know I can add 1 clove at least, same with pistachios, since pine nuts are expensive and hard to find.
It sounds like you've adapted well to your local conditions! Using store-bought basil, garlic, and pistachios is a great alternative. You can definitely make delicious pesto with those ingredients, and it's a smart way to work with what's available and cost-effective. Enjoy your homemade pesto! 🌿🧄🌰👨🍳😄
i use sometimes to make a "sbagliato"(a wrong) version of the traditional genovese pesto adding to the original recipe some in oil dry tomatoes and a little bit of hot pepper. Now I can't wait to try your recipe
Hi Vincenzo! I heard is very hot in Italia soo hows it going now days ? , soo should it be a cold pasta or warm or cold pizza or warm pizza.. How doo people eat in this weather ?? Great Basil Pesto
Hey there! In hot weather, Italians enjoy refreshing dishes like cold pasta salads or pizza served at room temperature. It's all about finding the right balance. Enjoy the basil pesto! 🌿🍝🍕
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Lovely recipe and technique!
I like to put an ice cube in the blender in order to keep the basil from heating up.
The colour changes from dark green to light green, and the flavours are incredible.
I learned to cook the authentic Italian way from you Vincenzo. Thank you very much. It’s so much better than the Italian resteraunts here in Germany.
Oh wow, this makes me super happy! Thank you a lot for your support 🙏🏻❤️ which is the recipe of mines that you absolutely loved?
Beleidige nicht die eingefrorene 2€ Pesto von Aldi
XD
@@vincenzosplate all your recipes are fantastic. The ones I use the most at the moment is your pesto pasta recipe ( just like your video I tried with pistachio and it’s superb) and Bolognese at the moment. Before I never used sofrito and now I only do tomato sauce with carrot,onion,celery.
Thank you for everything my Italian cuisine master.♥️
Me too. Now have a local deli make me guanciale.
Vinny, I grow tons of basil every year and make pesto with most of it (with pignoli nuts traditional Genovese style). It stays great in the freezer if you use the proper trick. That is, fill a 16 oz deli container with the pesto, then cover it with clear film and press it down to the top of the pesto eliminating any air. Then I write the date made on a post it note and put it on top of the clean film but underneath the lid. Before use, thaw in the fridge for a day. I've had pesto I found in the bottom of my freezer 2 years later that was just as fresh as the day I made it. One 16 oz container is good with 2 lbs of shells or fusilli with pecorino added with the sauce and pasta before serving. HUGE family favorite. I also use it to make pesto cream sauces that go great with gnocchi and sautéed shrimp. I love basil and pesto so much that I am convinced that Heaven smells like basil.
obozomustgo - Good point on how to freeze, and as well, if just storing in the fridge for a few days, clear film on the surface prevents the darkening of the top layer, which is just oxidization. May not be pretty, but it won't kill ya (much like my wife - sorry honey, but the joke was just laying there, much like my wife, etc). Yes, I'm ready for my beating now.
What I do when I freeze it, whether in water (as just Basil) or in EVOO, when pesto, is to put it in ice cube trays, frozen, then bagged, for those times you only need a few tablespoons or so. An alternative, is to freeze it in a zip-lock bag, laid flat on a tray (so that it's fairly thin), and then just break off as much as needed.
@obozomustgo5449 ... Yes, I do the same but just one little extra step! I first level out my Pesto, press the plastic wrap to eliminate all the air, and finally pour just enough Olive Oil on top the film to ensure a complete air-free seal, cover and freeze on a level surface.....lasts forever!
I like your comment.
But ithe nuts are named pinoli.
Pignoli has another signification. Maybe it means that what I've done now. 😂
Oh man, that sounds amazing.
I use it too in many things: omelettes, sauces, salads, any pasta needs a bit of basil. Anywhere I prepare cheese I add a bit of pesto, in lasagna for example. Since I discovered it, it is not missing from my fridge. Another one is butter mixed with pesto for bread!
just made it with Pistachio and it is another level. My Daughter (2 years old) is brutally honest when it comes to food and she ate the complete plate. Thanks Capo ❤️
That's fantastic! 🌟 It's always a win when a little one enjoys the food. Pistachio adds a delightful twist. Grazie mille for sharing, and I'm glad your daughter loved it! ❤️👶🍝😊
Hi Vincenzo! It’s always a pleasure to watch you cooking! I cannot say, what is our favorite. Your pesto with pistachio is wonderful, as well as your carbonara or amatriciana … Finally 3 Kilos more … thank you by the way for that … Best wishes from your fan in Hamburg, Germany. ❤
Thank you so much for your support my friend! Makes me happy to hear that you enjoy my recipes ☺️
Pistachio seems to be the "secret Italian ingredient" in many dishes. It's such an amazing nut, with such a great flavour, and I love how Italians use it so prolifically, even in gelato (yum!). I just baked a fresh loaf of bread yesterday; I think I need to get some fresh basil to make this today! 😋
Absolutely! Pistachios add a wonderful flavor to many Italian dishes. Fresh basil will elevate your meal even more. Enjoy your cooking! 🌿🇮🇹😋
I have a small suggestion, if you plan to store the Pesto for any length of time or just want to keep it from getting that brown layer on top, add a thin layer of olive oil on top before you refrigerate or freeze. cheers
Great suggestion! Adding a thin layer of olive oil on top helps preserve the vibrant green color and keeps the pesto fresh. Thanks for sharing! 🌿👍
I love traditional pesto but have also made sun-dried tomato pesto which I adored. I have never thought to use my favorite nut: pistachios! Next time! Next level! Thank you!
You're welcome! 😄👍 Sun-dried tomato pesto sounds delicious too! Give pistachios a try, they add a delightful twist to the classic recipe. Enjoy! 🌿🍅🌰
I’ve always used pine nuts but now you have given me more ideas! Thank you so much!
You're welcome! I'm glad that my recipe gave you some new ideas for pesto. There are many different nuts and seeds that can be used in pesto, so it's fun to experiment and find your favorites.
I bought pistachios while on the island of Aegena in Greece. Got home and made pesto just like this. Fantastic.
That's amazing! Using fresh pistachios from Greece adds an authentic touch to the pesto. So glad you enjoyed it! 🇬🇷🌱👌
Chef! So I made the Chicken Parm burrata style, with the garlic sauce. Also made as a side dish the Pasta Alla Buttera. The wife and I loved it! We used the same garlic sauce for the Buttera and used hot sausage for the dish. The Burrata was unbelievable with the chicken Parm! Never going back! Hahaha large meal but the leftovers were fantastic! I'll be making this one next. Much appreciated Chef
Also had the garlic bread... Never using butter again. Got a proper extra Virgin olive oil for all the dishes.
That's amazing! 🍽️🇮🇹 So glad you and your wife enjoyed the Chicken Parm with Burrata and Pasta Alla Buttera. The variations sound fantastic! Keep exploring and happy cooking! 👨🍳😄
Hot Sausage kills my palate, I usually use have the amount of peppers for any recipe. Still spicy but I can taste the other ingredients.
I’ve been doing this for over a year! Pistachio and pecorino is the way to go!
Wooow this sounds amazing 🤩 but to you mix basil and pistachios or you just do a Pistachio Pesto?
@@vincenzosplate yes but I will try your step next time. I also make dollops of pesto on parchment paper and freeze it then remove them and put in freezer bags. I use this in cooking for a wonderful flavor to my recipes. Thank you for showing us the steps in basil pesto. I didn’t know about heating the basil !😘
@@vincenzosplate I never like pine nuts in the pesto so I thought I had a great idea on using pistachio until I recently saw a video about how this is common in Sicily! Lol! Well my parents when born and raised in Sicily! Now if I can just master espresso without bitterness. Maybe you can show us how you do it! Thank you kind sir!😘
@@trishpaule2671thank you for posting the tip about freezing the pesto! I have some and was wondering how to do it!
Vincenzo I have no doubt this is the best pesto ever! I absolutely love basil pesto, and pistachios and pecorino are my faves. I can’t wait to make this! Trying to grow some basil right now. Thank you for sharing your recipe 🤗
Amazing basil pesto my friend 🙂♥
Thank you so much! I'm glad you enjoyed the basil pesto. Stay tuned for more delicious recipes! 🌿🍝
It’s incredible and not nearly as hard as I thought it was!! Completely different from store bought, and the amazing smells made me very happy. Thankfully we had an amazing olive oil so it just knocks everyone’s socks off! Thank you for showing me how it’s done. I used it with avocado in pasta, and it was a-m-a-z-I-n-g!!! This is a keeper!!
That's fantastic! 😄👍 Homemade pasta is a game-changer. Keep experimenting and enjoying your culinary journey. Grazie for the kind words! 🍝🥑👨🍳
Please please please Vincent. Your next recipe video, do a beautiful pasta dish using this amazing looking pesto. Amazing ❤
Absolutely! I'll make sure to create a fantastic pasta dish featuring this delicious pesto. Stay tuned! 🍝👨🍳
@@vincenzosplate Thank you. Honestly without a doubt you are the best Italian chef/teacher on youtube 👍
Love your channel! That is my favorite way to make pesto as well. I have a great tip for you, if you ad half a teaspoon fresh lemon juice, you can preserve the vibrant green from the basil without changing the flavor. That being said, adding more than that amount ca actually ad a nice brightness to your pesto as long as you are careful not to overpower all the other subtle flavors. Sometimes our family likes the slight hint of lemon in it. Hope you try this and enjoy. Ciao!
Thank you for the tip! Adding a hint of fresh lemon juice to the pesto sounds like a great idea to preserve the vibrant green color. I'll definitely give it a try. Ciao! 🍋😊
Thanks Vincenzo! Keep up the awesome work! Your amazing attitude and passion for food makes you one of the best chefs on UA-cam!
A thing i dont agree with, is the olive oil in the blender. It turns it bitter. I would start the blending process with sunflower oil (yes, i know...but the only olive oil way was made for pestol and mortar). Just enough to get it going. I would then fill it with extra virgin olive oil AFTER the blending. Let me know what you think...
My Nonna made it with parsley and parmesan, in some of it she would add anchovies cut into small pieces. We had a farm so she had plenty of parsley and would make it in large batches and preserve it in small pint jars. She preserved all kinds of vegetables the same way, it was wonderful and I miss her !!!😢😢😢
That sounds like a wonderful tradition passed down from your Nonna. Preserving the flavors of homegrown ingredients is truly special. Cherish those memories! 🌿🍅🧡
We have two pots of basil on our windowsill. IT's fabulous. I can't believe it took us so long to figure that out. And they're both just basil plants that I bought at the grocery store. Put them in a pot with dirt and now we have two permanently huge basil plants! Next, we're adding parsley. We have thyme and other herbs growing outside.
Last time I checked, bulk pine nuts at my local (US) grocery were about $45 per pound. I kind-of like pistachios better anyway. And they're green.
Absolutely, pistachios are a fantastic choice! They add a delicious flavor and vibrant color to pesto. Enjoy cooking with them! 🌿🥜
Your technique, ingredients, uses, and storage ideas are the finest of all the recipes I've seen online. Thank you so much!
I'm truly honored to receive your kind words! It's fantastic to hear that you've found the techniques, ingredients, uses, and storage tips helpful in your culinary journey. Your satisfaction is my reward. Keep enjoying the cooking process and creating delicious dishes. Buon appetito! 🍽️👨🍳🇮🇹😊
Have been making pesto for years using the original ingredients. With this year's basil crop growing so well, I will definitely try this recipe on the next batch.
That's fantastic! I'm glad to hear that you've been making pesto using the original ingredients. Enjoy your next batch with the fresh basil crop! 🌿🍃
Always on point . Love the authenticity. Ciao Vincenzo!
Grazie mille! Sono felice che apprezzi l'autenticità delle mie ricette. Ciao! 🙌🇮🇹
I usually make my pesto with toasted almonds but I'll definitely be giving pistachios a try for the next batch.
Great idea! 🌿🥜 Pistachios add a unique flavor to pesto. It's all about experimenting and finding your favorite twist. Enjoy your next batch! 🇮🇹😄
Love the video
One of the best omelettes I have ever had/made was one where you mix the pesto with the egg, and fill it with feta cheese. it makes a green omelette (add ham for Dr. Seuss), but it tastes amazing.
That sounds delicious! 🍳🌿 Mixing pesto with the eggs and adding feta cheese is a creative twist. Thanks for sharing your omelette variation!
I once ate lamb chops with this sauce. One of the best lamb chops I have ever tasted.
The basil pesto sauce is so versatile, and it can be used with so many different dishes. I've also used it with grilled chicken, pasta, and even pizza. It's a great way to add a fresh, flavorful touch to any meal.
I'm glad you found my recipe helpful. If you have any other questions, please don't hesitate to ask.
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the basil pesto looks very yummy and delicious
Thank you so so much 🙏🏻❤️ appreciated!
Vincenzo your video came at the right time again! I was thinking of what do i add as a replacement to pine nuts for Pesto, since i dont have any at hand and i dont want to spend that money. I was thinking of going with sunflower seeds, but now i came across your video, and pistachios seems like a great idea!
Glad I could help! Pistachios are indeed a great substitute for pine nuts in pesto. Enjoy your cooking! 🌿🍝
@@vincenzosplate definitely will!
Cant wait to make this soon for me i love pesto and italian food soooooooooo much perfect for snacks
That's fantastic to hear! Enjoy making and savoring the delicious pesto. 🌿🇮🇹 Happy snacking!
I made this today. Thank you for the recipe. I used basil and rocket because the fruit shop didn't have a lot of fresh basil. I could taste I would prefer it with just basil. We had it for lunch with toasted bread and some nice ricotta. I'm definitely going to make it again.
Great job mate. It seems that you had a wonderful lunch having the basil pesto around. It's great that you tried to experiment it, atleast we know what works well with you. Enjoy, bud!
Vincenzo! You have shared an amazing pesto. Grazie mille! It has become my favorite. I have always made Chef Roberto Panizza's Genoese pesto, a gift from heaven, by hand with a mortar and pestle (see his UA-cam video). I agree, using a food processor or blender under reserved control produces a great pesto. I used 2 oz of salted and roasted pistachio nuts, 3 oz Pecorino cheese, 2 garlic cloves, 3.5 oz fresh basil leaves, 6.5 oz EVOO, and a good pinch of salt. And, as you suggested, spreading some on fresh artistic Italian bread is a beautiful way to savor this pesto. Thank you, again. Salute!
I just made this… I will never use pinenuts again… So delicious so so so so so delicious 😂❤ thank you Vincenzo 👏🏻👏🏻👏🏻
I'm thrilled to hear that you enjoyed the recipe! It's great to try different ingredients and discover new flavors. 🌰👌 Thank you for your support!
One thing I do with my pesto is to put it into icecube trays and freeze it. Each cube is enough pesto for one. This way, I don't worry about the pesto going bad and have it when I want it.
Great tip! Freezing pesto in ice cube trays is a smart way to portion it and keep it fresh. Enjoy your homemade pesto whenever you crave it! 🧊🌿🍝
Too small an amount for me.
@@toriless it works well for me and my purposes. You can adjust the amount to suit yourself. Ice cub trays vary in size and my trays make somewhat larger cubes.
I would like you to show more pesto videos. I have been to Chianni, a lovely agricultural town in Tuscany and the locals had a variety of pestos, not just a basil pesto. I dont know italian language so I dont know what did these pestos contain but they were delicious on their own. I wish I knew more about it.
That's a great suggestion! I'll definitely consider making more pesto videos and exploring different variations. 🌿😊
Eating my Cavatelli that you showed me how to make with your tomato Basil pasta sauce with soffrito while I watching this. ❤️❤️❤️
That sounds like a perfect Italian meal! Enjoy your homemade Cavatelli with the tomato Basil pasta sauce and soffrito. Buon appetito! 🍝😋
Thank you for making my vacation morning, here in Greece, even better.
On another note, I think Macadamia nuts would add a touch of bitterness, so I wouldn't do that.
Of course, the regular, green, pesto is my favourite, I haven't made my own yet since everything green is expensive in Sweden and quite a bunch of Basil would be needed. Growing these things is not easy too, but will try.
And yeah, a beautiful garden you have
Thank you for your kind words! You're right about the Macadamia nuts, they might alter the flavor. Making your own pesto sounds like a great idea. Good luck with your garden! 🌿🌱
Educational, and charming. Bravo, Vincenzo
Pistachios! I have never tried that before and it sounds fantastic! Sometimes when I am out of pine nuts, I have used walnuts, and they work nicely for a basil pesto. Pecorino sounds great too, thanks chef!
Edit: The only other ingredient I add is a very small squeeze of fresh lemon juice. I think it tastes nice with basil and good quality extra virgin olive oils, but it also keeps the basil bright green for longer.
You're quite the creative chef! 😄 Substituting walnuts for pine nuts and adding a touch of fresh lemon juice to your pesto are excellent ideas. Pecorino and pistachios will add a delightful twist to your pesto. Enjoy your culinary experiments! 🌿🧀🍋👨🍳🇮🇹
I've never tried pesto with pistachio, but I will have to give it a try. Pistachio is my second favorite nut, after hazelnuts, but the only reason hazelnuts beat pistachio for me is that they make me nostalgic in a way pistachi don't.
Absolutely, give pistachio pesto a try! Hazelnuts have their own charm and nostalgic value. Enjoy exploring the delicious flavors! 🌿🥜
Hazelnuts have strong flavor that would over power, he is right about how macadamias could work and maybe cashews but not hazelnut or peanuts.
😂A few hours ago I made pesto.
My recipe:
Basil, parmigiano (for my taste I think it already give the saltiness needed), pine nuts, extra virgin olive oil, anchovy.
Divided into little jars, frozen all but one.
I don't use garlic in my version but I eat it if it's there, unless it's really too much.
Pistachio in pesto is great, I've already tried it and I really like that version too, I also find almonds are great in pesto.
Never tried pecorino, I'll try next time for sure.
For the basil on my balcony, it never grows enough... but what I found at the market today was fresh and it smelled really wonderful (I always wait for this period to make pesto for this reason).
Thanks for sharing your pesto recipe! It sounds delicious with the combination of ingredients you used. Enjoy experimenting with different variations like pistachio and pecorino! 🌿🧀
Yes. My daughter will be making this!
That's fantastic! I'm thrilled that your daughter will be giving it a try. I'm sure she'll do a great job! 🍽️👩🍳
Really good, today I Made this pesto and I really enjoyed It, thank you so much. Greetings from México.
That's awesome! 😊 So glad you enjoyed the pesto. Greetings from Italy to México! 🇮🇹🇲🇽 Keep cooking and exploring Italian flavors!
Made this with Salted Pistachios!! It was incredible!!!!
Hi Vincenzo! Pesto is my favorite thing to make! Great job!❤
Thanks for the support! Glad to hear that pesto is your favorite. Keep enjoying cooking and experimenting! 🌿👨🍳👍
As a pesto lover thanks so much for this recipe! 💚 I'll try it next week.
You're welcome! I'm glad you're excited to try the pesto recipe. Enjoy cooking and savoring the flavors. 🌿🍝
I LOVE pesto but mine is always so dry. I am going to try yours because I think the key is lots of EVOO.
Belisimi, this is the perfect recipe I could love to make it. Since I was a beginner, I learned to slice vegetables and cook pasta but I learned many things. It's ao delicious
Thank you for your kind words! I'm glad you found the recipe helpful and delicious. Keep practicing and enjoy cooking! 🍽️👨🍳👍
Yum Chef looks amazing 🤩
Its great with focaccia 😋😋
Absolutely! Pesto and focaccia make a delicious combination. 🌿🍞😋 Try it out and enjoy the flavors!
Love the Vivaldi and the Verdi! (And the pesto)
Glad you enjoyed the music and the pesto! 🎶🌿 Thank you for your support!
Seems amazing!
Thank you, it really is 😋 you really should give this recipe a go! Yum
In late summer, basil pesto with penne and seasonal green beans (roughly equal amount of beans to pasta by cooked weight) is quite simply one of my favourite dishes ever. Cut the beans into pieces (or simply in half) to roughly match the penne, add them to the pasta 3-4 minutes from the end of the pasta's cooking time (you can briefly blanch the beans in boiling water from the kettle immediately before adding them so they don't cool the pasta water and stop the roiling boil). The starch in the pasta water helps to keep the sweetness of the beans.
Absolutely agree! Your technique maintains bean sweetness. Try a touch of lemon zest for extra freshness 🌿🍋. A harmonious dance of flavors, simplicity at its best!
I love pesto with basil, blanched kale and cashew nuts instead of pine nuts which are insanely expensive in Poland.
Great twist on the classic pesto recipe! Using blanched kale and cashew nuts is a wonderful alternative. Enjoy your delicious pesto! 🌿😊
My step daughter (has a nut allergy)
So as a Chef I cater.
As a substitute for nuts
If you take flour and put it in a very dry non-stick pan and toast it dry ( like you're going to make a brown roux)
It's a great substitute 😊
Toss the flour until it smells like popcorn.
Really it only takes a few bits of the roux to accommodate the nutty flavor and I screwed myself! Have fun
Thanks for sharing this useful tip! It's great to have alternative options for those with nut allergies. Appreciate your contribution! 🙌👨🍳🌰
@@vincenzosplate thank you and I apologize for my outburst!
Above all else, I love that you call yourself out for when something isn’t authentic. When it’s the way is done, you say it. When it’s something different, something fun, you say it.
Thank you for appreciating my approach! 🙏👨🍳 I believe in staying true to traditional recipes, but also enjoy exploring creative variations. Authenticity and fun are both important in cooking! 😄🍽️
My favorite sauce - period. Put it over almost anything.
I couldn't agree more! Pesto is incredibly versatile and enhances the flavor of so many dishes. Enjoy! 🌿🍝
Hey! Another fine recipe! I always use peccorino romano in my pesto, gonna try it with pistachios soon. Could you perhaps share some pancetta recipes in the future? I have a big slab of pancetta but am unsure how to use it.😂
Glad you enjoyed the recipe! 🤗👍 I'll definitely consider sharing some delicious pancetta recipes in the future. Stay tuned! 🥓🍳
Another good one Vincenzo, thank you! I made my pesto this afternoon with basil and cashews (didn't have any pine nuts or pistachio) and substituted the cheese with nutritional yeast (tastes similar) to make it vegan. Ciao from Cincinnati, Ohio...keep the great videos coming.
Ah, nutritional yeast is a good idea! I have a friend who's allergic to diary, so this would be great.
Thank you for your support! It's great to see your creative substitutions. Keep enjoying the recipes and stay tuned for more delicious content! 🍽️🌱
Excellent you should also add a boiled potato :) a chef from Tuscany told me this trick
Interesting tip! Adding a boiled potato sounds like a unique twist. Thanks for sharing! 🥔👍
@@vincenzosplate also don’t forget to freeze your pesto in ice cube trays. Then I put them in zip lock bags. It’ll preserve the rich flavours for upto a full year or 2.
I'll definitely be making this, it won't last long , rome new york
It's a delicious and versatile sauce that can be used on pasta, pizza, sandwiches, or even as a dip. You should definitely try it out, it's a crowd pleaser.
Grazie Mille!!!!
Prego! It's my pleasure to share these traditional Italian recipes with you. Thank you for your support! 🙏🇮🇹🍽️
I prefer the classic Genovese pesto, but this seems like a good version and I will try it. I like pistachios and Pecorino Romano cheese. I use a Salad Spinner to dry my washed basil. As a snack, I enjoy spreading pesto on toasted Italian bread.
In my Genovese pesto, I use Mediterranean, especially Italian, pine nuts. I have also used southwestern United States pine nuts when they are available. I order them both online. I never, ever, use Chinese or Asian pine nuts. Remember, they go long distances to get to you and go rancid quickly. Always store all pine nuts in the refrigerator in a tightly sealed container.
I also never mix the cheese in the blender. I take the basic pesto mixture and pour it in a bowl and stir in the grated cheese.
To avoid a dark coating on the unused pesto add a thin layer of Extra Virgin Olive Oil to the top of the pesto after you put it in a jar.
Thanks for sharing your insights and tips! Each person has their own preferences and methods. Enjoy experimenting with different variations and happy cooking! 🍽️👨🍳🇮🇹
Pistachios my favourite,,, lovely tasty pesto 😋
😊 thanks for the tips,very useful video,and of course you can replace nuts or the green's or the cheese but the virgin olive oil is must not be replaced it's the top ingredient, it's nice to try different but I agree that the Basil 🌿 pesto is the best ❤❤❤❤
Absolutely, using high-quality extra virgin olive oil is essential for authentic pesto. It brings out the best flavors. Enjoy experimenting with different ingredients while keeping the essence of basil pesto intact! 🌿👍😊
Thank YOU
You're welcome! 😊👍
Oh my now when I get home, I'm trying it this way....yum😮
That's awesome! Get ready for a mouthwatering experience when you try it at home. Enjoy the deliciousness! 🤤👍🍽️
I have been using pistachios as a cheaper alternative to pine nuts in pesto. Did not know you were doing it as well.
Great minds think alike! Pistachios can be a delicious and budget-friendly alternative to pine nuts in pesto. Enjoy experimenting with different flavors! 🌿🥜🍃
Thank you! That looks delicious.
Grazie! Enjoy cooking and savoring the delicious flavors. Buon appetito! 🍽️🇮🇹😊
The legend is back!!!
Glad to have you here, my friend! 🙌👨🍳 Get ready for more legendary Italian recipes and culinary adventures. Stay tuned! 🇮🇹😄
Mama Mia! Vincenzo you’ve done it again - another favorite of mine. ❤I gave up on store bought pesto. It’s just not the same. 😩 My ex boss (northern Italian) used to make the best pesto & added an anchovy & some black olives. Pecorino too. I never tried to make it because I thought you needed a food processor. Thank you for sharing this - I want to try your recipe & his. 🥹
Thank you for your enthusiastic comment! 😄🙌 Homemade pesto is truly a game-changer. Adding anchovy and black olives sounds like a delicious twist. Enjoy making both recipes! 🍝🌿
Hey Vincenzo, you have made a lot of beautiful pasta dishes, like ragù Bolognese or bucatini all'amatriciana. Italians also love their snow-white shirts. You obviously MUST have a secret method for removing those orange, oily spaghetti stains from white clothes. I know it's not exactly a cooking question, but where better to ask such a question than an Italian who loves his pasta?
Haha, dealing with pasta stains can be tricky! Try pre-treating with dish soap or a stain remover before washing. Good luck! 🍝👕
I used to make a pesto for a hospital I worked at. We had a 5 week schedule. So I'd make it once every 5 weeks. They let me play with the recipe. Make it my own. If I'm ever in that set up again I'm using this recipe!
That's fantastic! It's great to have the freedom to experiment with recipes. I'm glad you found this recipe inspiring. Best of luck if you get to use it again! 👨🍳👍
We will support you no matter what. Italian food are one of the best out there.
You’re super kind, thank you so much 🙏🏻❤️ this means a lot to me!
That sounds like an incredibly good idea
Thank you! I'm glad you think so. Give it a try and let me know how it turns out. Enjoy! 🍽️👌😊
Me encanta pesto con pan.
¡Me alegra que te encante el pesto con pan! Es una combinación deliciosa. 🌿🥖 ¡Sigue disfrutando de tus comidas italianas favoritas!
Vincenzo I loved watching you react to Jack’s The Worst Cooking Channel videos. The more you watched the angrier you got and the more your Italian side came out. 😂😂😂 I showed this to my sister’s Italian husband and he almost had a heart attack watching Jack screw up Italian pasta and lasagna so bad. He was cussing Jack out in Italian that’s how culturally offended he was at watching Italian cuisine being screwed up so bad. 😂😂😂😂😂
Haha, it was quite a reaction! I'm glad you and your sister's husband enjoyed it. It's important to appreciate and respect authentic Italian cuisine. 🇮🇹🍝
I've got to try your recipe.
Honestly, I am trying all of your recipes one by one, bit by bit. And they are all,
GRANDIOSO! ❤
Sometimes i roast the pinoli (pine) a little bit (i love the roasted flavour of pinoli )
What do you think about it?
Thank you for your support and enthusiasm! Roasting pine nuts can add a delicious flavor to the dish. Give it a try and see how you like it! 👍🌰😊
Nice! Marcella Hazan says to only stir in the cheese (as to not over heat it), and she adds a little bit of softened butter to finish. But. She is from the north, where butter is common...
Absolutely! Marcella Hazan's method is a great variation. Adding butter at the end creates a rich and creamy texture. It's all about personal preference and regional traditions. 🧈🧀
Yes on the Pistachios! The best pesto Ive had in years has this. A place called Oste in Los Angeles makes their pesto like this. Its next level. Any chance you will make Pinsa dough?
Absolutely, pistachios add that delightful twist to pesto! 😋🌿 Oste's pesto sounds like a flavor journey. And sure thing, Pinsa dough is in the pipeline for some delicious culinary experimentation! 🍕👨🍳
Pistachios and Pecorino Romano are ingredients that I have never used before in pesto; therefore, I will have to give them and this receipt a try. Having said that, I have never used just one garlic clove in either pesto or hummus in my life, and I don't think that I will be starting now.
That's totally fine! Feel free to adjust the amount of garlic according to your taste preferences. Give it a try and let me know how it turns out for you. 🧄👍
I love them all!!!
Thank you so much for your support and enthusiasm! I appreciate your love for the recipes. 🙌🍽️😊
I have to try this out on the weekend! I’ve been using walnuts for years because pine nuts are just too expensive where I live.
P.S. I love your backyard! Perfect size to practice football with your son. Forza Azzurri!
Go for it! 🌰🍝 Using walnuts is a great alternative. Glad you like my backyard, perfect for some football fun! Forza Azzurri indeed! 🇮🇹⚽️ Enjoy cooking and creating memories!
Ciao Vincenzo`, un'altra bella ricetta da imitare. Mancano i tuoi piatti di pasta però.
Saluti dalle montagne dell'Harz in Germania Marion e Frank
Grazie mille, Marion e Frank! Presto pubblicherò nuove ricette di pasta per voi. Saluti dalle montagne italiane! 🍝🇮🇹
Have you made enough pesto?
Thank you very much, Vincenzo, for sharing your wonderful video with us.
Glad you enjoyed the video! There's never enough pesto for true food lovers. Keep cooking and enjoying the flavors! 🌿🍝😊
Won't the olive oil have a bitter aftertaste from the blending?
Anyway, I would like to see how to make traditional pesto with a mortar. Aren't you planning a video about it too?
I once tasted basil pesto with cashew and it was very delicious.
Greetings from Hungary! 🇭🇺
What extra virgin olive oil has a bitter aftertaste? What are you using, a cheap variety of basic olive oil?
@@kadenduiffard2388 I haven't tried it yet, I just read that you don't have to use olive oil to make hummus, because it can taste bitter when blended. That's why I asked.
Great questions! Blending the olive oil shouldn't result in a bitter aftertaste. I'll definitely consider making a video about traditional pesto with a mortar. Cashew pesto is indeed delicious! Greetings from Italy! 🇮🇹👨🍳
I cannot believe this ! I had swapped pine nuts and Parmigianino for pistachio and pecorino due to lack of ingredients. Brought back some Covid days memory. Guess great minds think alike 😂
I made your 2021 carbonara today. It was delicious
That's fantastic to hear! So glad you enjoyed the carbonara. 😄👌
Your herb garden is the dream.
Thank you! It's a labor of love, bringing fresh flavors to our dishes. 🌿🌱 Delighted you appreciate the herb garden!
I prefer the pinenut versjon but I like to add a little lemon juice to it. Ill will try this with pistachio though.
Pinenut pesto with a touch of lemon juice sounds delicious! Give the pistachio version a try too, it's equally delightful. Enjoy experimenting with different flavors! 🌿😊
Hi Vincenzo, what kind of pasta would you recommend for a classic pesto? Sorry for my awful english, Im french! Thanks in advance and keep upnthe good work!
I used to grow my own basil, but basil doesn't have a long lifespan in a tropical and moist environment like my country (and then you have the pests because there's a handful of bugs that LOVE to eat basil leaves), so I need to buy it in the grocery shop. The one from there is suprisingly fresh and not too expensive. I was never sure to add or not add garlic though, but now I know I can add 1 clove at least, same with pistachios, since pine nuts are expensive and hard to find.
It sounds like you've adapted well to your local conditions! Using store-bought basil, garlic, and pistachios is a great alternative. You can definitely make delicious pesto with those ingredients, and it's a smart way to work with what's available and cost-effective. Enjoy your homemade pesto! 🌿🧄🌰👨🍳😄
Can’t wait to try! 😋
That's great to hear! I hope you enjoy making and savoring the dish. Let me know how it turns out! 🍽️😊
BLENDER! Eva of Pasta Grammar is going to hit you with her mattarello! I, of course, am happy using a blender.
Smell o vision? Oh… not yet.. looks incredible!
I wish we had Smell-o-Vision too! 😄 Thank you for the kind words. Enjoy the delicious visuals! 🍽️👨🍳
Great.
Glad you enjoyed it! Stay tuned for more delicious recipes! 🍽️👨🍳
I can’t believe I tried to use pistachio instinctively for my pesto before you made this video
Ciao Vincenzo! Do you think this version can be made with a good immersion blender? Mille grazie!
Ciao! Absolutely, an immersion blender can work well for making this version of the recipe. Give it a try! 🍽️👨🍳 Mille grazie for your support!
Nice backyard 😊
i use sometimes to make a "sbagliato"(a wrong) version of the traditional genovese pesto adding to the original recipe some in oil dry tomatoes and a little bit of hot pepper.
Now I can't wait to try your recipe
Sounds delicious! Adding sun-dried tomatoes and a hint of hot pepper can give a unique twist to pesto. Enjoy trying our recipe! 🌶️🍅😋
Hi Vincenzo! I heard is very hot in Italia soo hows it going now days ? , soo should it be a cold pasta or warm or cold pizza or warm pizza.. How doo people eat in this weather ?? Great Basil Pesto
Hey there! In hot weather, Italians enjoy refreshing dishes like cold pasta salads or pizza served at room temperature. It's all about finding the right balance. Enjoy the basil pesto! 🌿🍝🍕