1:11 The reason you're one of my favorite YT cooks is that you distinguish between Italian and Italian-American cuisine without belittling the latter. You recognize and respect it as its own cuisine. And you're one of the only YT cooks to consistently get Italian-American recipes right.
It's so endearing when the diaspora is recognized as just doing exactly the same shit as Italians have always been doing: finding what's good locally and making it sing!
It's totally okay to belittle Italian American food because it just isn't as good as the development of Italian American food was to serve bland Anglo palates.
@@Jebusjoosewtf from what I know Italo American dishes have wax more garlic and also dried herbs… Italian cuisine can be “bland“ as it uses way less garlic and usually only salt, pepper and chilli
@@Jebusjoose what the fuck are you talking about lol, most Italian food was invented on farms as prior to the industrial revolution in Italy, most Italians lived strictly off the land, italian food is therefore highly seasonal and often very improvised. Italian American food came about when Italians immigrated to mostly new York initially and had to adapt their recipes to two new factors; 1: there was a lot more meat available, 2: they had to adjust to a factory worker lifestyle, i.e. in Italy, Sunday dinner is an all day affair with multiple, spread out courses. a pasta course, then a meat course, not together. spaghetti and meatballs is Italian American as it combines the two as nobody had all day for Sunday dinner.
What a masterpiece of a video. I am from Palermo, a few km from Trapani, and you really did this justice. The amount of passion that translates into research and respect for each dish and its history... I do carry my hobbies the exact same way and it's inspiring. I didn't even know about the meaning of 'busa' or the screwer trick. As an Italian, I do agree there is a little bit of belittling that Italians do of Italian-American food, I like how you threw it out there. To be fair, most Italians would just do that with any food that is not Italian, and often times they haven't even travelled 100 kilometers away from where they were born. That said, I do think some Americanized version of Italian food takes it a little far. Like all the pizza chains. Or the amount of cream used in pasta dishes. But, I do understand I may not even have a good understanding of what Italian-American food really means even by living in the US. Side note: I think it may be more common when this is homemade to keep it a bit more rustic by blending the ingredients a bit less than a regular pesto. That way you can feel those bits of almond in your teeth. I honestly do not have a preference though. One has more crunch to it, the other one allows better "mantecatura" with the pasta water and parmigiano
I really like the way you described it. I completely agree that people confuse Italian-American with American "Italian" food. I wish there was a better spotlight on real Italian-american food.
Nice comment on the texture of the pesto, couldn't have said it better. I'm also from Trapani province and usually when i make this pesto i leave both the tomatoes and the almonds in bits rather than blended completely smooth, this way it has a nice freshness and crunch
@@matteomontalbano9476 I do it in a mortar but grind the almonds as fine as possible to blend in, it is of course crunchier than in a blender. In a mortar it’s 100 times better in my opinion. Also I perl the tomatoes and removed the core with the seeds. I omit the mint.
@@MrDoItNice Like everything good in America, there's always a shit, commoditized, commercialized version to drag it's name through the dirt. None of it is either Italian or Italian-American - it's just chain restaurant bullshit. I can only vouch for all the amazing food my family cooked over the years, and all the incredible delis & restaurants I've been to in North Jersey & NYC. That is actual Italian-American food tradition, over a 100+ years worth.
Penso che su yt America lui sia il migliore per quanto riguarda il portare la cucina italiana negli states, certamente è quello che si avvicina di più alle ricette originali e poi è l'unico a portare certe ricette che non si vedono in nessun altro canale
I absolutely love your channel brother! I'm just a regular dad in Arkansas that likes to cook, but you have seriously elevated my game! thank you so much. My absolute favorite cooking channel!!!!
recently found out all my grandma's people were from Castellammare del Golfo, probably the port the Genovese sailed into. This pesto looks and sounds absolutely luscious. Thanks for another great simple but incredible pasta dish.
This is by far one of the best pastas that I have ever made. I was a little skeptical when you said it was better than regular basil pesto but you have to try it to believe it. But try it soon, before the season ends when there are no more fresh cherry tomatoes or basil left. I might try making it and freezing it so I can have it in the winter.
A suggestion for this: the consistency should not be puree, it should have some texture since it's traditionally done in a mortar, so pulse it a few times instead of turning on the blender continuously. The way you've done it also adds heat to what should be be a raw sauce. You can put the blades in the freezer for a bit and just pulse to avoid cooking the pesto.
This is called Pasta cu L'agghia in Sicily by native Sicilians. Pasta cu L'agghia directly translated only means pasta with garlic but in reality it refers to this sicilian version of pesto. They don't call it pesto alla trapanese. That is a modern outsider way of describing it so people can understand what it is. I'm Sicilian and my family grew up eating this every Friday for dinner. Google Pasta cu L'agghia.
it's not just the texture that is improved in a mortar and pestle. the flavor is much better. the blades in a blender damages the basil by cutting rather than crushing and adds more astringent flavor compounds. it's fine in a blender and can obviously taste good but the difference is pretty substantial. JUST SAYIN.
God, I love this. I have been experimenting with Pesto for about 10 years. Using different nuts, different herbs, sundried tomatoes, and once even a Southwest Pesto with Cilantro, Pumpkin seeds, and a Jalapeno. Italians would kill me but I really believe this sauce can be made so many ways to create all kinds of sauces that can be used in so many ways. Love the pasta too. Great Video.
This is excellent! As an Italian-American who loves to cook and loves to eat, pesto is always one of my favorite flavors. My 3 Italian grandparents (the 4th is Irish/German) were all Southern Italian but not Sicilian, so I didn't grow up on any Sicilian recipes. I adore Genovese Pesto, but a few years ago, I first had Busiate Trapanese at Norma in NYC on 53rd and 9th. It's an excellent Sicilian restaurant that opened just a couple years ago, and this dish is one of my favorites there. Now I need to try to make it!
I just made this today. I had an idea about adding just a touch of lemon to one of the two containers. I'm so glad I did. I'll be including it into every batch. Give it a try. Just a spritz!
I absolutely love this video, Stephen. You are such a great teacher, you explain things so well. And you handle the pasta making as if you’ve been doing it all your life! Love your own twist (pun intended) on rolling up those pasta shapes. Great fun to watch. I look forward to making them! And the bullet looks like a handy dandy kitchen device, perfect for this sauce - I just might get one! Thanks for another delicious looking recipe I’d be proud to make!
I had some tomato pesto and ricotta the other day with really good Italian made pasta. It was honestly a heavenly dish. I couldn't stop eating it. I will need to make this. It looks amazing. The fact that I have pretty much found my favorite pasta after 61 years has been a lot of fun.
Just made this Pesto. It is so tasty, sweet, but lovely and savory. Hit it with some salt and as you said, it just comes alive. Thanks for these videos. I just discovered your channel. No nonsense proper good cooking.
Another excellent video! I love how you took a subtle shot at 1:11 to 1:16 at channels like Vincenzo's Plate, Pasta Grammar and Italia Squisita who thrive on hate and contempt towards Italian-Americans and others through patronizing videos whose entire theme is 'this isn't Italian' 'this isn't authentic' etc etc - You rightly point out that cuisines develop and evolve over time with exposure to other regions and cultures. What is authentic to one region/village is blasphemy to another and so on and so forth.
I love every thing about this channel for 3 years except the website, the company that designed it had broken images and big design mistakes on their own website and yours too. Please let them know about these broken images and SSL protocol errors.
Wow, cool pasta technique. I bet that dish is awesome! I make pesto with avocado oil and pistachios... Everyone that tries it loves it over traditional - In Texas.
Hey dumb question! Is it okay to save and reuse the flour that you used to dredge and cover the raw pasta in? If so do you usually just put it back in the bag or you keep it separated? How many times would you reuse it?
Great video, and I've made regular pesto many times including on my UA-cam channel. This was simply amazing and we enjoyed it immensely! I added some sun-dried tomatoes to the mix for some extra flavor! Thanks for sharing! I highly recommend your audience try this dish!
I just met a guy from Sicily, and we got to talking about regional foods, and he mentioned arancini. So I mentioned you, and sent him your video. He he went into detail about which arancini has which filling, but he told me he's Def going to check you out. I'll show him this vid next and see what he says.
Man I do love the respect you put in your take on italian recipes and I enjoy your videos a lot! I got to say that we italian don't belittle American (Italian-american are amricans for us) takes on classic italian recipes, we just kindly ask to stop saying that e.g. the "carbonara" made with pancetta, mushroom and sour cream is a carbonara and is italian. We don't own the rights on how to use pasta in the world, you can do whatever you like with it, just don't say that "this is italian"... of course it's not the case with your videos, you are always very honest and that's why I, as an italian, watch your content enjoying it everytime :)
an example of your great professionalism is when you advertised the sponsor of this video using it to blend the ingredients. That's what I call an amazing job :)
My very favorite pesto of all time! Actually I have made this pesto and served it as a dip. It’s delicious with sesame seed bread sticks, crusty toasted bread torn into pieces or some fresh cut veggies.
I absolutely love your approach to Italian food, because it's such a liberating contrast from the culture that's been created around it on social media in the past few years. I'm talking about the culture where there are only ten different dishes, and if you don't follow the *original* recipe from *Italy* to a tee, you've done it *wrong*. Like the rest of the world, Italy is a huge place with many different food cultures that are constantly evolving, and often originate from peasants using what they had. So this is just me thanking you for not being one of the "real carbonara doesn't have garlic!" snobs, while introducing us to amazing and authentic Italian recipes I would've never heard of.
Most, if not all of Italy's well known dishes are not from peasants, they come from the people living in cities. Peasants ate very poorly as a rule. And it is not being snobby to say that real carbonara doesn't have garlic, only factual.
Duel education, I'm here for it. 😊 I really want to try and make this. 😊 Thank you for sharing. ❤ (I love nutri bullets honestly. We still use one or their older models we have.)
When I make pesto, I tend to add some pecorino to the parmigiano, because I like its saltiness and its stronger flavor. I've also found that pecans are a good substitute for pine nuts, as they have a similar sweetness, lack the astringency of walnuts, are readily available in the US (unlike pine nuts which can be hard to find sometimes), and are less expensive. I find that using the unripe seed pods from the basil plant, in addition to its leaves, imparts a stronger basil flavor to the pesto. It also lengthens the growing season of the plant if you pull the seed pods off. As long as the basil and garlic are fresh, and the olive oil is good, the pesto will be delicious. I might try adding a a raw tomato to the pesto.
Salutamu! I will be making this for lunch on Tuesday for guests and will add some sautéed Shrim and scallops. My family comes from the Trapani province, Marsala specifically. Just one thing, how many people can this serve as a main? Thank for your vids....they're amazing.
This looks delicious !!! The only homemade pasta I ever made was manicotti crepes .. I’d like to make this pasta , I’ll give it a try ! I also love all kinds of pesto too !! Thanks for the recipe , you are amazing !!
While I've always started pesto as garlic and pine nuts I've tried saving pine nuts / whatever but until last which works perfectly fine so to save space doing garlic and basil first works rather well
Thank you for pointing out how "some" people like to belittle Italian-American food, it's what I grew up with and continue to make today. Even after spending time in Italy, I still prefer the Americanized versions of certain dishes.
Toasted almonds make a lot of things better. Especially chicken. I like them on grilled chicken salads and they take basic chicken salad to a whole other level.
[eyeballs her bowls full of cherry tomatoes because her plants decided to go super saiyan this summer] Thanks for posting this! Now I know what to make for the next couple of nights! 😁
A small correction: the recipe for Pesto alla Genovese also contains Pecorino. It can be mixed with Parmiggiano Reggiano, but originally it was only made with Pecorino.
I use the blender for everything EXCEPT the herbs. I grind those in my mortar with a wooden pestle and then I hand mix that paste in a bowl with the other ground ingredients. In my opinion, this still doesn’t taste as good as the traditional method but it’s way better than the alternative.
Pounding in mortar and slicing in blender > you should know the difference, that slicing isn't releasing enough "juices". I believe you mentioned this in your previous videos
Beautiful..like a rotini but way better I usually blanche my pesto leaves on the basil to keep it green. It doesn't seem like you need to do anything like this for the coloring of the pesto. It looks so different it almost looks lemony
1:11 The reason you're one of my favorite YT cooks is that you distinguish between Italian and Italian-American cuisine without belittling the latter. You recognize and respect it as its own cuisine. And you're one of the only YT cooks to consistently get Italian-American recipes right.
A real NYC boy would never poo-poo the food he grew up on!
It's so endearing when the diaspora is recognized as just doing exactly the same shit as Italians have always been doing: finding what's good locally and making it sing!
It's totally okay to belittle Italian American food because it just isn't as good as the development of Italian American food was to serve bland Anglo palates.
@@Jebusjoosewtf from what I know Italo American dishes have wax more garlic and also dried herbs… Italian cuisine can be “bland“ as it uses way less garlic and usually only salt, pepper and chilli
@@Jebusjoose what the fuck are you talking about lol, most Italian food was invented on farms as prior to the industrial revolution in Italy, most Italians lived strictly off the land, italian food is therefore highly seasonal and often very improvised. Italian American food came about when Italians immigrated to mostly new York initially and had to adapt their recipes to two new factors; 1: there was a lot more meat available, 2: they had to adjust to a factory worker lifestyle, i.e. in Italy, Sunday dinner is an all day affair with multiple, spread out courses. a pasta course, then a meat course, not together. spaghetti and meatballs is Italian American as it combines the two as nobody had all day for Sunday dinner.
What a masterpiece of a video. I am from Palermo, a few km from Trapani, and you really did this justice. The amount of passion that translates into research and respect for each dish and its history... I do carry my hobbies the exact same way and it's inspiring. I didn't even know about the meaning of 'busa' or the screwer trick.
As an Italian, I do agree there is a little bit of belittling that Italians do of Italian-American food, I like how you threw it out there. To be fair, most Italians would just do that with any food that is not Italian, and often times they haven't even travelled 100 kilometers away from where they were born. That said, I do think some Americanized version of Italian food takes it a little far. Like all the pizza chains. Or the amount of cream used in pasta dishes. But, I do understand I may not even have a good understanding of what Italian-American food really means even by living in the US.
Side note: I think it may be more common when this is homemade to keep it a bit more rustic by blending the ingredients a bit less than a regular pesto. That way you can feel those bits of almond in your teeth. I honestly do not have a preference though. One has more crunch to it, the other one allows better "mantecatura" with the pasta water and parmigiano
I really like the way you described it. I completely agree that people confuse Italian-American with American "Italian" food. I wish there was a better spotlight on real Italian-american food.
Nice comment on the texture of the pesto, couldn't have said it better. I'm also from Trapani province and usually when i make this pesto i leave both the tomatoes and the almonds in bits rather than blended completely smooth, this way it has a nice freshness and crunch
@@matteomontalbano9476 I do it in a mortar but grind the almonds as fine as possible to blend in, it is of course crunchier than in a blender. In a mortar it’s 100 times better in my opinion.
Also I perl the tomatoes and removed the core with the seeds. I omit the mint.
@@MrDoItNice Like everything good in America, there's always a shit, commoditized, commercialized version to drag it's name through the dirt. None of it is either Italian or Italian-American - it's just chain restaurant bullshit.
I can only vouch for all the amazing food my family cooked over the years, and all the incredible delis & restaurants I've been to in North Jersey & NYC. That is actual Italian-American food tradition, over a 100+ years worth.
Penso che su yt America lui sia il migliore per quanto riguarda il portare la cucina italiana negli states, certamente è quello che si avvicina di più alle ricette originali e poi è l'unico a portare certe ricette che non si vedono in nessun altro canale
I'm sorry, but this guy has mad culinary skills and knowledge. I love watching his videos
Apology accepted
why are you sorry? 🤔
Why sorry, tho'? That's an oxymoron 😂
WHY ARE YOU SORRY!? ANSWER US!
and uses them to make humble, typical meals we all love. With super elevated preparation and a touch of creativity. Steven is a machine.
I absolutely love your channel brother! I'm just a regular dad in Arkansas that likes to cook, but you have seriously elevated my game! thank you so much. My absolute favorite cooking channel!!!!
recently found out all my grandma's people were from Castellammare del Golfo, probably the port the Genovese sailed into. This pesto looks and sounds absolutely luscious. Thanks for another great simple but incredible pasta dish.
This is by far one of the best pastas that I have ever made. I was a little skeptical when you said it was better than regular basil pesto but you have to try it to believe it. But try it soon, before the season ends when there are no more fresh cherry tomatoes or basil left. I might try making it and freezing it so I can have it in the winter.
A suggestion for this: the consistency should not be puree, it should have some texture since it's traditionally done in a mortar, so pulse it a few times instead of turning on the blender continuously. The way you've done it also adds heat to what should be be a raw sauce. You can put the blades in the freezer for a bit and just pulse to avoid cooking the pesto.
Everytime I think there can't be any more Italian recipes out there you find another great one lol
This is called Pasta cu L'agghia in Sicily by native Sicilians. Pasta cu L'agghia directly translated only means pasta with garlic but in reality it refers to this sicilian version of pesto. They don't call it pesto alla trapanese. That is a modern outsider way of describing it so people can understand what it is. I'm Sicilian and my family grew up eating this every Friday for dinner. Google Pasta cu L'agghia.
it's not just the texture that is improved in a mortar and pestle. the flavor is much better. the blades in a blender damages the basil by cutting rather than crushing and adds more astringent flavor compounds. it's fine in a blender and can obviously taste good but the difference is pretty substantial. JUST SAYIN.
I love your work Chef. It's just freaking awesome. Passion, teachable moments, the whole nine yards - well 10 because your work renders a 10/10.
God, I love this. I have been experimenting with Pesto for about 10 years. Using different nuts, different herbs, sundried tomatoes, and once even a Southwest Pesto with Cilantro, Pumpkin seeds, and a Jalapeno. Italians would kill me but I really believe this sauce can be made so many ways to create all kinds of sauces that can be used in so many ways. Love the pasta too. Great Video.
Lovely! Do you always toast them? Which nut have the best flavour profile in your experience?
This is excellent! As an Italian-American who loves to cook and loves to eat, pesto is always one of my favorite flavors. My 3 Italian grandparents (the 4th is Irish/German) were all Southern Italian but not Sicilian, so I didn't grow up on any Sicilian recipes. I adore Genovese Pesto, but a few years ago, I first had Busiate Trapanese at Norma in NYC on 53rd and 9th. It's an excellent Sicilian restaurant that opened just a couple years ago, and this dish is one of my favorites there. Now I need to try to make it!
No one gives a f dude
I'm not a raw tomato fan typically, but I'm definitely going to give this a try. Looks delicious.
Steve you are just a wonderful teacher ... love your channel and thank you for another amazing recipe (that I'll be trying very, very soon)!
I just made this today. I had an idea about adding just a touch of lemon to one of the two containers. I'm so glad I did. I'll be including it into every batch. Give it a try. Just a spritz!
I ❤ tomatoes in Pesto. Especially the sundried variety. This sounds and looks amazing!
Both history as well as taste and practicality and great techniques shown in a way that is approachable to mere mortals, you are a legend, sir
I absolutely love this video, Stephen. You are such a great teacher, you explain things so well. And you handle the pasta making as if you’ve been doing it all your life! Love your own twist (pun intended) on rolling up those pasta shapes. Great fun to watch. I look forward to making them!
And the bullet looks like a handy dandy kitchen device, perfect for this sauce - I just might get one!
Thanks for another delicious looking recipe I’d be proud to make!
Yummyyy! Love to see more Sicilian (or even Sicilian American) recipes!
I love watching you make and teach all different kinds of pasta. Keep up the great work!
Wow what a great tutorial. Very straightforward and classic. Thanks for sharing you knowledge and techniques 👍
I had some tomato pesto and ricotta the other day with really good Italian made pasta. It was honestly a heavenly dish. I couldn't stop eating it. I will need to make this. It looks amazing. The fact that I have pretty much found my favorite pasta after 61 years has been a lot of fun.
Your favourite pasta, so far :)
I love this trapanese style pesto 😊
I am going to be making this next Sunday. What a stellar dish for the end of tomato season. Perfecto.
Love the pasta shape toot. I'm gonna try this out over the holidays and get the fam to help dough roll on a skinny stick. It'll be so fun.
I made this tonight. My new favorite for sure 👍🏻
You are one of if not best teachers on here, chef.
Just made this Pesto. It is so tasty, sweet, but lovely and savory. Hit it with some salt and as you said, it just comes alive. Thanks for these videos. I just discovered your channel. No nonsense proper good cooking.
This is one of the videos, where I need a two thumbs up button!
Another excellent video! I love how you took a subtle shot at 1:11 to 1:16 at channels like Vincenzo's Plate, Pasta Grammar and Italia Squisita who thrive on hate and contempt towards Italian-Americans and others through patronizing videos whose entire theme is 'this isn't Italian' 'this isn't authentic' etc etc - You rightly point out that cuisines develop and evolve over time with exposure to other regions and cultures. What is authentic to one region/village is blasphemy to another and so on and so forth.
Cuisine made with heart, soul and mind. Well done Chef. Thank you for sharing ❤
I love every thing about this channel for 3 years except the website, the company that designed it had broken images and big design mistakes on their own website and yours too. Please let them know about these broken images and SSL protocol errors.
Wow, cool pasta technique. I bet that dish is awesome!
I make pesto with avocado oil and pistachios... Everyone that tries it loves it over traditional - In Texas.
Hey dumb question!
Is it okay to save and reuse the flour that you used to dredge and cover the raw pasta in? If so do you usually just put it back in the bag or you keep it separated? How many times would you reuse it?
I wouldn’t use this flour again. I would be afraid that it has absorbed moisture and would grow mold.
Great video, and I've made regular pesto many times including on my UA-cam channel. This was simply amazing and we enjoyed it immensely! I added some sun-dried tomatoes to the mix for some extra flavor! Thanks for sharing! I highly recommend your audience try this dish!
im deathly allergic to pine nuts so i love a version of pesto without them!! looking forward to trying this!
I just met a guy from Sicily, and we got to talking about regional foods, and he mentioned arancini.
So I mentioned you, and sent him your video. He he went into detail about which arancini has which filling, but he told me he's Def going to check you out.
I'll show him this vid next and see what he says.
Man I do love the respect you put in your take on italian recipes and I enjoy your videos a lot! I got to say that we italian don't belittle American (Italian-american are amricans for us) takes on classic italian recipes, we just kindly ask to stop saying that e.g. the "carbonara" made with pancetta, mushroom and sour cream is a carbonara and is italian. We don't own the rights on how to use pasta in the world, you can do whatever you like with it, just don't say that "this is italian"... of course it's not the case with your videos, you are always very honest and that's why I, as an italian, watch your content enjoying it everytime :)
an example of your great professionalism is when you advertised the sponsor of this video using it to blend the ingredients. That's what I call an amazing job :)
watched the video to its enterity and I must say that it's perfect...
One more exceedingly good recipe, easy due to his direction and delicious due to his expertise 🎉❤🎉
My very favorite pesto of all time! Actually I have made this pesto and served it as a dip. It’s delicious with sesame seed bread sticks, crusty toasted bread torn into pieces or some fresh cut veggies.
Flour is fuckn magic! I’m so glad my physiology allows for the delicious wizardry of glutenous cuisine.
so interesting and creative, i learn a lot from you
When I went to get the recipe, the page was not found. Thank you so much for the work you do
I absolutely love your approach to Italian food, because it's such a liberating contrast from the culture that's been created around it on social media in the past few years. I'm talking about the culture where there are only ten different dishes, and if you don't follow the *original* recipe from *Italy* to a tee, you've done it *wrong*.
Like the rest of the world, Italy is a huge place with many different food cultures that are constantly evolving, and often originate from peasants using what they had. So this is just me thanking you for not being one of the "real carbonara doesn't have garlic!" snobs, while introducing us to amazing and authentic Italian recipes I would've never heard of.
Most, if not all of Italy's well known dishes are not from peasants, they come from the people living in cities. Peasants ate very poorly as a rule.
And it is not being snobby to say that real carbonara doesn't have garlic, only factual.
Duel education, I'm here for it. 😊 I really want to try and make this. 😊 Thank you for sharing. ❤ (I love nutri bullets honestly. We still use one or their older models we have.)
I'm also getting started with dueling. What is your preferred weapon? Do nutri-bullets come in multiple calibers?
So much passion
Masterful. Love your passion.
Really LOVED this red pesto! Definitely my new favorite ❤️ thank you 🙏
Just beautiful
I gave you a like because you incorporated the product placement so well into the recipe 😂
Beautiful. Can’t wait to try out this recipe
Hey Chef try some of that red pesto with some fried baby potatoes 🥔 😋 its ace
It looks fantastic as always! Love your videos🎉🎉🎉🎉❤❤❤❤
really incredible techique
When I make pesto, I tend to add some pecorino to the parmigiano, because I like its saltiness and its stronger flavor. I've also found that pecans are a good substitute for pine nuts, as they have a similar sweetness, lack the astringency of walnuts, are readily available in the US (unlike pine nuts which can be hard to find sometimes), and are less expensive.
I find that using the unripe seed pods from the basil plant, in addition to its leaves, imparts a stronger basil flavor to the pesto. It also lengthens the growing season of the plant if you pull the seed pods off.
As long as the basil and garlic are fresh, and the olive oil is good, the pesto will be delicious.
I might try adding a a raw tomato to the pesto.
Soak walnuts, almonds and nuts with a bitter coating to remove it, 3-6 hours in distilled water which you can feed to a potted plant.
@@TheRealHonestInquiry Cool!
Great video - I actually watched this one because of the inoffensive thumbnail
I am definitely trying this
That is a beautiful recipe. I'm gonna steal that one.
Salutamu! I will be making this for lunch on Tuesday for guests and will add some sautéed Shrim and scallops. My family comes from the Trapani province, Marsala specifically. Just one thing, how many people can this serve as a main? Thank for your vids....they're amazing.
This looks delicious !!!
The only homemade pasta I ever made was manicotti crepes .. I’d like to make this pasta , I’ll give it a try !
I also love all kinds of pesto too !! Thanks for the recipe , you are amazing !!
Solid work Steve! Thx again for another inspirational vid...
Do ur own cooking & kind regardz2all...
While I've always started pesto as garlic and pine nuts I've tried saving pine nuts / whatever but until last which works perfectly fine so to save space doing garlic and basil first works rather well
Gotta give that a try...... looks delicious.
That was AMAZING!!!!!!
As usual 😎👍🏻👍🏻🔥🔥
Definitely on my to try list.
Yes, I'm so glad you clapped back about Italian-American food!
Thank you for pointing out how "some" people like to belittle Italian-American food, it's what I grew up with and continue to make today.
Even after spending time in Italy, I still prefer the Americanized versions of certain dishes.
Can we please get him on television 📺
bruh, i was literally in trapani last week eating this
The lead into the nutribullet add was top tier mate 😂
Toasted almonds make a lot of things better. Especially chicken. I like them on grilled chicken salads and they take basic chicken salad to a whole other level.
I'll make this pasta for sure!
The recent video cover thumbnail is strange but the videos continue to be absolute fire
Fantastic!!
[eyeballs her bowls full of cherry tomatoes because her plants decided to go super saiyan this summer] Thanks for posting this! Now I know what to make for the next couple of nights! 😁
A small correction: the recipe for Pesto alla Genovese also contains Pecorino. It can be mixed with Parmiggiano Reggiano, but originally it was only made with Pecorino.
As old genovese man : is better if you use little leaves and no bigger
I experiment a lot with pestos. Subbing the cheese, nuts and greens.
This is great!
Gotta buy almonds now.This looks amazing
That looks fantastic.
That’s a beautiful thing.
What brand is your shirt? I'm loving the design.
You should try pesto pantesco, from pantelleria
You are amazing my friend! Be good...feed yourself!
Sounds very similar to Sip and Feasts recipe 🌱🍅 🧄
I was wondering when you were gonna correct your pepper cream sauce with this
OMG, that looks fun
I love genovese pesto, but I'm definitely going to try this. Are the tomato skins okay if we don't have a processor or blender?
I use the blender for everything EXCEPT the herbs. I grind those in my mortar with a wooden pestle and then I hand mix that paste in a bowl with the other ground ingredients. In my opinion, this still doesn’t taste as good as the traditional method but it’s way better than the alternative.
Saving this for tomato season... Damn hot day some wine... this would slap
great video man!
but why pesto never touches heat
I actually love the thumbnail, since I saw his face and immediately realized
Get you some one who looks at you the way this man looks at his pasta
I’ve been making Trapanese pesto for years! Mine is a lot more green though
Pounding in mortar and slicing in blender > you should know the difference, that slicing isn't releasing enough "juices". I believe you mentioned this in your previous videos
This is kind of a mashup of Pesto alla genovese and Romesco sauce
Beautiful..like a rotini but way better
I usually blanche my pesto leaves on the basil to keep it green. It doesn't seem like you need to do anything like this for the coloring of the pesto. It looks so different it almost looks lemony
Ooh! I never thought of blanching.
YES. HANDS DOWN
Also 5:05 is the best culinary advice on the planet
Recepie link is down, byt looks great!