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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Music in this video
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Song - Turn it up
Artist - Mike Parr (COE Remix) (Instrumental Version)
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
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17:42 - How to Make Pesto alla Genovese: The ONLY Recipe
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21:57 - Pesto & Ricotta Bruschetta
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Andy Makes BA's Best Pesto | From the Test Kitchen | Bon Appétit
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes BA's very best pesto. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color.
Check out the recipe here:
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Traditional Basil Pesto | Gennaro Contaldo
Hi you lovely peoples of You Tubes!
Now I know it's not Wednesday yet but I couldn't wait to show you my traditional basil pesto!
It's so simple, so easy peasy BUT a lesson for you... do not wash the basil! With or without the nuts it still tastes fantastic!
Love you!
G
This recipe was from my new book Jamie Oliver's Food Tube presents The Pasta Book.
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