CLASSIC PESTO RECIPE | HOW TO MAKE PESTO | MAKE YOUR OWN PESTO AT HOME
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This Classic Italian Pesto Recipe is amazingly easy. If you want to learn how to make your own Pesto at home, this is the video for you. Fresh, flavourful, and perfectly balanced Pesto in a couple of minutes with just a few ingredients.
20g pine nuts
1/4 tea sp. salt
1 clove of garlic
50 g Parmegiano Pegiano
50 g Fesh basil
80 ml Olive oil
Basil Pesto
Homemade pesto is magical. The moment you take the lid off that blender and smell that warm, fragrant steam, your mind is blown. It's one of the few times in the kitchen where I take a pause and just smell for a while. This recipe is really something special.
Today, we do indeed have a special guest. My hamster, Pesto, not to be confused with edible basil pesto. Too many people have come after him with recipe ideas on how to cook him, but today, he's a judge right alongside me for the very food from which he got his name.
Pasta
2 cups all-purpose flour
3 eggs + 2 yolks
2 tbsp olive oil
1/2 cup salt
Pesto
2 cups packed fresh basil
2 cloves garlic
1/4 cup pine nuts + 1/4 cup for garnish
2/3 cup olive oil
1/2 cup grated parmesan + more for garnish
1. Add flour to the cutting board and make a well (hole) in the middle with a bowl.
2. Add eggs, yolks, and olive oil to the well and whisk until well combined.
3. Slowly incorporate the flour into the middle until the mixture is uniform, then use your hands to knead the dough together until smooth.
4. Place in the fridge with plastic wrap and let the dough rest for 15-20 minutes.
5. Roll out pasta dough as usual into whatever shape you want.
6. Cook pasta in salted boiling water, then toss in a bit of olive oil and set aside.
7. Blanch (cook) basil 15 seconds in boiling water, then cold shock in ice water. Dry it off immediately after.
8. Roast garlic in a bit of olive oil over medium heat, then set aside.
9. Toast pine nuts until golden brown and aromatic, then set aside.
10. Combine all ingredients in blender and pulse until well combined.
11. Toss pesto with pasta and enjoy. Try not to heat this up too much, as the olive oil will separate and cheese will release oil. The best way may be a quick pulse in the microwave. Enjoy!
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Beyond Basil: How to Make Authentic Italian PESTO(s) Like A Pro
#pesto #recipe #italianfood
Everyone loves pesto, but most of us have only tried the basil-based Pesto alla Genovese. It's one of my favorite things to eat, so Eva decided it was time I learned about some OTHER Italian pesto recipes... and I'm really glad she had the idea...
Today she's sharing how to make the perfect basil pesto, plus a few other pesto variations you might want to try!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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For those who are interested, this is the beautiful mortaio we got (affiliate):
AGGIADDA PESTO RECIPE -
PESTO ALLA TRAPANESE RECIPE -
PESTO ALLA GENOVESE RECIPE -
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00:00 - The Many Pestos of Italy
01:06 - What is Pesto?
01:27 - How to Make Garlic Pesto
03:47 - Trying Aggiadda Ligurian Pesto
04:20 - How to Serve Aggiadda Pesto
04:57 - Aggiadda Garlic Pesto & Roasted Potatoes
07:28 - How to Make Sicilian Pesto
08:45 - Why You Can't Make Pesto in a Blender!
12:16 - Trying Pesto alla Trapanese
12:35 - How to Make Busiate Pasta at Home
14:38 - How to Make Pesto Pasta
15:35 - Busiate Pasta with Pesto alla Trapanese
17:42 - How to Make Pesto alla Genovese: The ONLY Recipe
20:33 - Trying Homemade Pesto alla Genovese
21:57 - Pesto & Ricotta Bruschetta
23:55 - Pasta Grammarian in Action!
Basil Pesto Pasta Recipe
How to make the most delicious Basil Pesto Pasta. It’s tasty, easy, cheap, healthy, fresh, fragrant and full of flavour. This recipe is definitely a must-try. Please enjoy!
Serves - 2
Ingredients -
2 Cloves - Garlic
15g - Parmesan Cheese, Freshly Grated
15g - Pinenuts, Untoasted * See note down below
45g (1 Bunch) - Basil Leaves
3 Tbs - Extra Virgin Olive Oil
1 1/2 Tbs - Sea Salt (1/2 Tbs for pesto, 1 Tbs for pasta water)
1/4 tsp - Ground Black Pepper
250g - Spaghetti or Pasta of your choice
Parmesan Cheese and Basil to serve.
Note* - I have used untoasted pinenuts. You can toast these if you prefer. It adds an extra nutty flavour to the pesto. To toast, place the pinenuts on a baking tray and place in a preheated oven set to 180.C or 350.F and toast for 3-4 minutes, until lightly golden. Add to the blender as per usual.
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DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links and purchase something, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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Music in this video
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Song - Turn it up
Artist - Mike Parr (COE Remix) (Instrumental Version)