I have a question about the olive oil and the food processor. I have heard/tasted that olive oil will become more bitter by incorporating it in the processor this way. I will usually start with a small amount of neutral oil in the processor to get the emulsification started then finish in a bowl with a whisk for the olive oil. Have you noticed the difference in olive oil with and without the use of the processor? Also walnut, spinach and parm. good stuff
@@andrewknies675 I do mine in the food processor only, mainly because I can't be bothered to do the extra work, but I don't have any issue with bitter oil at all.
Carla's ratio. two cups greens, half cup oil half cup cheese two-three cloves of garlic quarter cup nuts. I used this for nettle, mint, almond and pecorino pesto last night. It was a great summer dish.
Just in time for me to cook the basil, parsley, white miso, pumpkin seed, Moroccan dried chilli, olive oil and parmesan pesto I made yesterday. Those little dried Moroccan chilli pack a punch.
this turned out so amazing!! the “spin it” mentality is so freeing and it really gets your gears turning for fun combos. it’s just so reassuring to have a foolproof ratio as a starting point before playing around! bravo!
Pesto storage; old icecube trays, filled, bagged, freezer for a day, empty trays into bag, keep for ~ a year. Pull ~3 cubes per serving, thaws in mixing bowl while pasta cooks, add pasta water, butter, chz - stir. Add pasta, enjoy!
I've made pesto a million times, I never used a recipe and it was fine. But this was really delicious. I used mostly basil with some parsley, and toasted cashews. I didn't think I needed a recipe or a formula but I did
I used garlic scapes with parm,basil,evoo, and lemon. I made separate batches using pine nuts, walnuts, pecans, almonds and sunflower seeds. Hands down, the best was with the sunflower seeds.
I tried cashew, green onion, garlic, spinach and parmesan pesto right after watching this. I tossed a bit over halved cherry tomatoes with a splash of lemon and I am in love!
Such a wonderful video; love cooking formulas to play with. Our favorite pesto is garlic, spinach and arugula, walnuts, parmesan or pecorino, avocado oil or grapeseed oil. Lemon juice to taste. Looking forward to trying this new ratio formula! Thanks!
If anyone has a nut allergy, my go to base "pesto" recipe (as someone who's had an allergy her whole life!): sunflower seeds, garlic, a little lemon, olive oil, parsley, basil (cheese optional IMO). Add avocado and cilantro to switch it up or dill and mint, so so many options to go with this! I need to adventure more with pepitas.
I've been making pesto with arugula/kale and pecans/walnuts for a while, with lotsa garlic, parm and lemon juice and it's just so good. Might try the cilantro spin tonight!!
Love exploring different pesto greens/nuts combinations! Since we celebrate the gospel of cruciferous veg in this house, the best I've made was broccoli/walnut pesto and a bok choy/cashew pesto. I've also made a perilla leaf/pistachio pesto that turned out lovely.
Finally got my hands on a bunch of fresh herbs today so I got to try this! I did almonds, parmesan, and a mix of basil and parsley and it turned out fantastic. Thanks Carla!
Just made pesto from home grown basil this weekend! I did mostly basil for the greens but I did add the leaves from a couple of sprigs of fressh oregano, standard pine nuts, instead of cheese I used about 1/2 can anchovies, 2 jalapenos (seeds & all) zest of 1 lemon plus juice from 1/4 of it and then pulsed in some kalamata olives right at the end. Delicious!!
I make this absolute Killer carrot top pesto for my grilled carrot flat bread! I have a massive carrot harvest sometime around late August, and I've made it every year for half a decade! Green and herb is carrot top & lemon verbena. I also use garlic. My protein is toasted sunflower seeds. Which are also always cheap, but also in season if you're into that whole harvesty mess. Cheese is pecorino And I use my daily driver olive oil. I make a yogurt and wheat flour flatbread, that takes ten minutes (or thirty if you have a young helper) grill it, then smear on my pesto and top it with sliced carrots tossed in a little cumin and paprika, top it with with a dark green; usually chard (hard 'ch') add more pecorino, drizzle with evoo and slap in on the grill for a few more minutes, and it's absolutely phenomenal! Carla, SO many of your recipes are in my repertoire, and my grilled carrot top pesto pizza is an original baby of mine. I would be so thrilled if you tried it out with your family!
I am a big fan of pea & pistachio pesto (with added basil or mint, garlic, and parm or pecorino as the cheese), looking forward to making it with the 1282 ratio!
100 grams walnuts, 200 grams feta, 500 grams cilantro, 300 grams arugula, 200 grams olive oil, and a splash of cold water. Plus two jalapeños and two cloves of garlic. Carla this ratio has made my week and changed my pasta game!
Walnuts+parm + 2cloves garlic + blanched collards + olive oil= delicious, no notes Delicious, no notes + ricotta + lemon zest + (served with lemon juice and more parm) = 🤯🤯 It’s just pesto math 👏👏
Thank you so much for teaching me this! I'm going to apply it to an arugula-spinach-walnut-asiago pesto zinged with a jalapeno that I tried and loved a few years ago.
Oh this is good. I had a pistachio pesto with clams at a place called Il Miracolo Dei Pesci in Napoli that was pretty much the platonic ideal of pesto. I like to make mine with wild ramp greens
Not traditional, but I like my pesto to be a little zesty, so I always add a little lemon juice (or citric/malic acid, or an almost imperceptible amount of white vinegar). It also seems to keep it greener. Always have the other "zing" elements in there as well, such as garlic and chili flakes. What I usually change up are the herbs and nuts. I love walnuts and pecans in pesto especially. Usually go with parm, but sometimes grana padano or pecorino romano. Annoyingly, I can't seem to get asiago where I live. Probably have pesto tomorrow since we have an abundance of herbs in the garden. It was a good basil summer.
Tried this method with some wood sorrel that was taking over my front yard. So good! Also tried a version with carrot tops, again, awesome! Thank you for opening a world of pesto options for someone who is not a big basil pesto fan :) (Oh I be also subbed cheese for nutritional yeast)
Hey Carla! I’m a super-fan of all your culinary adventures & “Lalli-isms.” And I particularly loved this video. Sidebar & low-key suggestion: As someone who watches a majority of your content on my smartphone, I have a hard time reading the blurbs in with the helpful tips and info as they black font is justified on darkly colored text boxes. Is there anyway you could brighten them or modify the coloring? Thank you for all you do! You’re amazing and one of my gastro-heroes!
Ok hear me out...I've been looking for a flexible recipe for pesto like this everywhere recently. I grow basil, but never enough for a large batch of pesto. So yesterday, I made this recipe with a bit of basil, leftover sage a friend grew, leftover carrot tops from my garden, and tuscan kale from my garden. The only cheese I had around was a sharp cheddar block and the only nuts I had were walnuts. It might seem like a very eclectic combination, but it still turned out beautifully and was a wonderful way to use up garden scraps that would have otherwise been wasted!
Hear me out people…one of the best pesto of all time (I’m Italian) is pesto alla siciliana (Sicilian pesto): parm cheese, sundried tomatoes, olive oil, almonds (or whatever kind of nuts you have on hand, no purists here😂). I just eyeball the ingredients to my taste…Throw everything in a blander and that’s it. Al dente pasta, pasta water to emulsify and that’s it🎉 oh and a nice tip for every herbal pesto is adding an ice cube in the blender, to keep everything nice and bright green (and emulsified) Similar to what Carla did by adding a splash of water…
carla!!! a few weeks ago i made a vegan pesto for my dad and i and it was honestly wild. i had a ton of herbs in the garden i haven't picked for a while so i kinda just threw it all in🤣 it was MAINLY italian and thai basil but also lots of scallions, chives, flat leaf italian parsley and a littleee bit of sage with evoo, noosh and cashews! so much going on but still mainly a classic basil pesto, just had a hint of that onion flavor earthyness from everything else. oh and this was when you posted that video about adding ice cubes to sauces/pestos and that ice cube made all the difference
Another great seeds to add to this masterpiece is parasol pine seeds (pignon de pin in French). Wich Mary so well and can add a bit of crunch (who don't like crunch?)
So I've been on this kick of using miso instead of kosher salt when seasoning my veggies, and had some arugula that was I needed to use, so I figured, "eh, make a pesto, freeze it and use it later, before it the greens go to waste." In the process of putting it altogether I opted to use the miso there, and in tasting it was fine and then I proceeded to pack it up. It was only later when cleaning up I realized I completely missed the parm and was like, "did I just accidentally make vegan pesto!?" Couldn't tell if I was upset or happy about it. Still tasted delicious.
Late to the game here, but where I live we glory in eating stinging nettles in spring and pesto is a popular way to eat them (blanched first, of course!)
Vitamin c will also help slow the colour degradation, so a tiny squeeze of lemon juice helps with storage. Likewise parsley is full of vitamin c, so a few sprigs mixed in with your other herbs would help. See Dan Souza's video on pesto. I've tried blanching basil for pesto before to preserve the colour, but like Carla I just don't like the flavour as much.
I have been puting my pesto in the freezer, then pulling it out the day before I need it, then popping it back in the freezer and it lasts a really long time.
Carla your nails always look so great. Do you use Color Camp? If so, just saw they went out of business. Anyhoo, I really enjoy your videos. Keep up the fun.
One time I tried making a pesto with basil, garlic, Parmesan cheese, olive oil AND 1/2 a ripe avocado. It turned out great and was tossed with rotini and ripe cherry tomatoes.
I want to try making a dessert pesto as a topping for granitas, ice cream and cheesecake using mint, lavender oil, almond and honey. If that's too much, I'd just make it with a really good extra virgin olive oil. I love all the savory pestos, but I'm curious about making one that is sweet.
How about Shiso? I have a large pot on my patio in Illinois! The flavor is delicate, so what cheese and nut? Or maybe miso instead of cheese. But what nut?
@CarlaLalliMusic123 I have a question about the olive oil and the food processor. I have heard/tasted that olive oil will become more bitter by incorporating it in the processor this way. I will usually start with a small amount of neutral oil in the processor to get the emulsification started then finish in a bowl with a whisk for the olive oil. Have you noticed the difference in olive oil with and without the use of the processor? Also walnut, spinach and parm. good stuff
Yeah it's definitely one of those "things," like never eating garlic that has a green sprout in the middle or whatever. I think the root of it is that olive oil will decrease in aroma and flavor if it is overheated, and hypothetically being in a blender or food processor can cause the mixture to heat up. But for this pesto, the blending takes about 40 seconds. I don't notice a difference but maybe those with extremely sensitive palates can tell.
Perfect Carla, I've been using exactly the same method for years, but I am always stumped that my pesto turns brownish shortly after mixing into hot pasta. I have never subscribed to the "one ice cube" method, or the cold water that you add. Any tips to keep the sauce from going dark 5 minutes after plating? Thanks in advance!
I need to know - has anyone here tried making a pesto with Thai basil? It's almost impossible to get it from the Asian market without getting a huge amount and I've always thought it could either be amazing/super unique or truly terrible as a pesto
Karla you’re so rad I love your personality show in your videos 😂 youre always welcoming and make cooking comfortable to ease into 🩷 it’s a safe place here and I love it 🎉
A good food processor makes it look easy. I dont have one and using my blender, immersion blender or mortar and pestle are either no good or too difficult so i have resigned to buy pre made pestos instead. Btw i have tried a cheap food processor and it leaves a layer of non chopped nuts and greens on the bottom, under the blade. No amount of hand stirring solves that issue.
Green Team, huddle up! I am here for all the combos you want to make.
I had that olive oil, it is from Portugal, right?
I have a question about the olive oil and the food processor. I have heard/tasted that olive oil will become more bitter by incorporating it in the processor this way. I will usually start with a small amount of neutral oil in the processor to get the emulsification started then finish in a bowl with a whisk for the olive oil. Have you noticed the difference in olive oil with and without the use of the processor? Also walnut, spinach and parm. good stuff
Walnut, parsley, pecorino is one of my favorites. I sometimes toss in a few white raisins to change it up.
@@andrewknies675 I do mine in the food processor only, mainly because I can't be bothered to do the extra work, but I don't have any issue with bitter oil at all.
I'm intrigued by the suggestion of miso in this. Maybe an example using it?
Carla's ratio.
two cups greens,
half cup oil
half cup cheese
two-three cloves of garlic
quarter cup nuts.
I used this for nettle, mint, almond and pecorino pesto last night. It was a great summer dish.
Thank you!
Just in time for me to cook the basil, parsley, white miso, pumpkin seed, Moroccan dried chilli, olive oil and parmesan pesto I made yesterday. Those little dried Moroccan chilli pack a punch.
this turned out so amazing!! the “spin it” mentality is so freeing and it really gets your gears turning for fun combos. it’s just so reassuring to have a foolproof ratio as a starting point before playing around! bravo!
Pesto storage; old icecube trays, filled, bagged, freezer for a day, empty trays into bag, keep for ~ a year. Pull ~3 cubes per serving, thaws in mixing bowl while pasta cooks, add pasta water, butter, chz - stir. Add pasta, enjoy!
Parsley, walnut, garlic, pecorino romano, olive oil is my favorite. I'll add beet greens too when I can.
Okay watching a Carla video with a Carla add, this woman is a queen!
I've made pesto a million times, I never used a recipe and it was fine. But this was really delicious. I used mostly basil with some parsley, and toasted cashews. I didn't think I needed a recipe or a formula but I did
I must have missed that you made a RUclips channel and now I've got 2 years worth of cooking inspiration to catch up on, thanks!
I once thought my boss was crazy when he made me make pesto from romaine lettuce and it was fantastic, tasted like pea shoots.
I used garlic scapes with parm,basil,evoo, and lemon. I made separate batches using pine nuts, walnuts, pecans, almonds and sunflower seeds. Hands down, the best was with the sunflower seeds.
I tried cashew, green onion, garlic, spinach and parmesan pesto right after watching this. I tossed a bit over halved cherry tomatoes with a splash of lemon and I am in love!
Lovely to see some Portuguese olive oil being showcased! My favourite - so nice and buttery
Thank you, Carla, for enabling my first pesto - it turned out so much better than I could have imagined 💚💚💚
i just used this ratio and played with the greens/nuts - OMG a new home staple (even when basil isn’t in season😉)
Such a wonderful video; love cooking formulas to play with. Our favorite pesto is garlic, spinach and arugula, walnuts, parmesan or pecorino, avocado oil or grapeseed oil. Lemon juice to taste. Looking forward to trying this new ratio formula! Thanks!
This is the best teaching video on the internet till date. Thank you
If anyone has a nut allergy, my go to base "pesto" recipe (as someone who's had an allergy her whole life!): sunflower seeds, garlic, a little lemon, olive oil, parsley, basil (cheese optional IMO). Add avocado and cilantro to switch it up or dill and mint, so so many options to go with this! I need to adventure more with pepitas.
I've been making pesto with arugula/kale and pecans/walnuts for a while, with lotsa garlic, parm and lemon juice and it's just so good. Might try the cilantro spin tonight!!
Is that lemon juice in place of oil?
This is very useful, thank you!
Love exploring different pesto greens/nuts combinations! Since we celebrate the gospel of cruciferous veg in this house, the best I've made was broccoli/walnut pesto and a bok choy/cashew pesto. I've also made a perilla leaf/pistachio pesto that turned out lovely.
Fresh harvested wild nettle makes a fantastic pesto too. I do like to add a bit of basil or cilantro but have does straight up nettle and it's delish.
Finally got my hands on a bunch of fresh herbs today so I got to try this! I did almonds, parmesan, and a mix of basil and parsley and it turned out fantastic. Thanks Carla!
Just made pesto from home grown basil this weekend! I did mostly basil for the greens but I did add the leaves from a couple of sprigs of fressh oregano, standard pine nuts, instead of cheese I used about 1/2 can anchovies, 2 jalapenos (seeds & all) zest of 1 lemon plus juice from 1/4 of it and then pulsed in some kalamata olives right at the end. Delicious!!
love the oregano add!
what a genius video! you just gave so many people a huge gift and skill. how kind ❤
I love making pesto with kale or broccoli and parm. Toasted walnuts is also a fantastic addition in those recipes.
Arugula, walnuts, Parm, olive oil, garlic and lemon zest.
Arugulaaaaaa….must try this, it’s my favorite!
I make this absolute Killer carrot top pesto for my grilled carrot flat bread!
I have a massive carrot harvest sometime around late August, and I've made it every year for half a decade!
Green and herb is carrot top & lemon verbena. I also use garlic.
My protein is toasted sunflower seeds. Which are also always cheap, but also in season if you're into that whole harvesty mess.
Cheese is pecorino
And I use my daily driver olive oil.
I make a yogurt and wheat flour flatbread, that takes ten minutes (or thirty if you have a young helper) grill it, then smear on my pesto and top it with sliced carrots tossed in a little cumin and paprika, top it with with a dark green; usually chard (hard 'ch') add more pecorino, drizzle with evoo and slap in on the grill for a few more minutes, and it's absolutely phenomenal!
Carla, SO many of your recipes are in my repertoire, and my grilled carrot top pesto pizza is an original baby of mine. I would be so thrilled if you tried it out with your family!
I’ve considered this. I used the carrot tops for other things, but I’m glad to know it’s great!
I just made a traditional basil pesto using your ratios and it turned out fantastic! Thank you!
Also a yummy spread for a BLT, instead of mayo.
❤❤Carla thank you for sharing another masterpiece recipe! You’re an amazing chef and teacher. Muchas Gracias chica!
Just now realizing Carla’s last name is Music. This whole time I’ve been waiting on a music video in between recipes.
That was fun to watch! Basil, mint, walnut, cotija and olive oil pesto coming up! (It's what i have) 😊
I am a big fan of pea & pistachio pesto (with added basil or mint, garlic, and parm or pecorino as the cheese), looking forward to making it with the 1282 ratio!
Carla, you are the best. Love the funny references. "Do it LIVE!" So funny!!
Just used this method to make a basil, green onion, walnut and white miso pesto.
Thanks Carla!
100 grams walnuts, 200 grams feta, 500 grams cilantro, 300 grams arugula, 200 grams olive oil, and a splash of cold water. Plus two jalapeños and two cloves of garlic.
Carla this ratio has made my week and changed my pasta game!
You made it work with weight? Because her ratio was for volume, i thought
Love the earth-friendly alternatives to pine nuts!
We enjoy the combo: basil, spinach, avocado, walnuts, parm and walnut oil.
I did carrot tops/parsley 50:50, walnuts and wensleydale with lemon juice for zing
i made this with kale/parsley/pecorino/pistachios bc it's what i had and it's SO good. used chile flake and lemon for some zing!
Walnuts+parm + 2cloves garlic + blanched collards + olive oil= delicious, no notes
Delicious, no notes + ricotta + lemon zest + (served with lemon juice and more parm) = 🤯🤯
It’s just pesto math 👏👏
Yay! I can't wait to watch this after work this afternoon!
One ticket for the Magic Pesto Ride, please!
That’s an E ticket ride!
You're literally the best
Thank you so much for teaching me this! I'm going to apply it to an arugula-spinach-walnut-asiago pesto zinged with a jalapeno that I tried and loved a few years ago.
Oh this is good. I had a pistachio pesto with clams at a place called Il Miracolo Dei Pesci in Napoli that was pretty much the platonic ideal of pesto. I like to make mine with wild ramp greens
Green herby team represent !!
A *little* bit of lemon zest, finely minced or grated with a Microplane, is a great addition to plain-ish green pesto. Brightens it up.
Not traditional, but I like my pesto to be a little zesty, so I always add a little lemon juice (or citric/malic acid, or an almost imperceptible amount of white vinegar). It also seems to keep it greener. Always have the other "zing" elements in there as well, such as garlic and chili flakes. What I usually change up are the herbs and nuts. I love walnuts and pecans in pesto especially. Usually go with parm, but sometimes grana padano or pecorino romano. Annoyingly, I can't seem to get asiago where I live. Probably have pesto tomorrow since we have an abundance of herbs in the garden. It was a good basil summer.
Tried this method with some wood sorrel that was taking over my front yard. So good! Also tried a version with carrot tops, again, awesome! Thank you for opening a world of pesto options for someone who is not a big basil pesto fan :)
(Oh I be also subbed cheese for nutritional yeast)
Was given a big bag of wild garlic yesterday so was in need of a good pesto ratio, should have knew you'd have a recipe for it.
LOVED this. Thank-you!
Left over herbs from greek salad week, parsley, dill, touch of mint with garlic, almonds & pecorino.
Hey Carla!
I’m a super-fan of all your culinary adventures & “Lalli-isms.”
And I particularly loved this video.
Sidebar & low-key suggestion:
As someone who watches a majority of your content on my smartphone, I have a hard time reading the blurbs in with the helpful tips and info as they black font is justified on darkly colored text boxes. Is there anyway you could brighten them or modify the coloring?
Thank you for all you do! You’re amazing and one of my gastro-heroes!
OMG I’m gonna try this with laksa leaves - also known as Vietnamese mint/coriander.
Ok hear me out...I've been looking for a flexible recipe for pesto like this everywhere recently. I grow basil, but never enough for a large batch of pesto.
So yesterday, I made this recipe with a bit of basil, leftover sage a friend grew, leftover carrot tops from my garden, and tuscan kale from my garden. The only cheese I had around was a sharp cheddar block and the only nuts I had were walnuts.
It might seem like a very eclectic combination, but it still turned out beautifully and was a wonderful way to use up garden scraps that would have otherwise been wasted!
Hear me out people…one of the best pesto of all time (I’m Italian) is pesto alla siciliana (Sicilian pesto): parm cheese, sundried tomatoes, olive oil, almonds (or whatever kind of nuts you have on hand, no purists here😂). I just eyeball the ingredients to my taste…Throw everything in a blander and that’s it. Al dente pasta, pasta water to emulsify and that’s it🎉 oh and a nice tip for every herbal pesto is adding an ice cube in the blender, to keep everything nice and bright green (and emulsified) Similar to what Carla did by adding a splash of water…
Any herbs/greens, basil, or nothing? You didn't specify...
@@williamryan2067no herbs in the Sicilian pesto, these are the ingredients ☺️ basil could be a nice addition tho ☺️☺️
carla!!! a few weeks ago i made a vegan pesto for my dad and i and it was honestly wild. i had a ton of herbs in the garden i haven't picked for a while so i kinda just threw it all in🤣
it was MAINLY italian and thai basil but also lots of scallions, chives, flat leaf italian parsley and a littleee bit of sage with evoo, noosh and cashews! so much going on but still mainly a classic basil pesto, just had a hint of that onion flavor earthyness from everything else. oh and this was when you posted that video about adding ice cubes to sauces/pestos and that ice cube made all the difference
so excited to cook pesto!
Great video!
Another great seeds to add to this masterpiece is parasol pine seeds (pignon de pin in French). Wich Mary so well and can add a bit of crunch (who don't like crunch?)
Amazing! I was looking for a way to use Swiss chard and made a pesto with walnuts. Tasty!
A little cold water at the end is a trick that works with homemade hummus too!
amazing! ill use it
So I've been on this kick of using miso instead of kosher salt when seasoning my veggies, and had some arugula that was I needed to use, so I figured, "eh, make a pesto, freeze it and use it later, before it the greens go to waste." In the process of putting it altogether I opted to use the miso there, and in tasting it was fine and then I proceeded to pack it up. It was only later when cleaning up I realized I completely missed the parm and was like, "did I just accidentally make vegan pesto!?" Couldn't tell if I was upset or happy about it. Still tasted delicious.
Yum! Can’t wait to make this!!
Late to the game here, but where I live we glory in eating stinging nettles in spring and pesto is a popular way to eat them (blanched first, of course!)
I often lightly toast my nuts first in a bit of olive oil and throw in chopped garlic, too. It makes the pesto less harsh vs the raw garlic taste.
CARLA IS A MAGITIAN! I ADORE YOU! Miss Music, do you have a PO BOX? I would love to send you something from Brazil...
So one trick I've learned with basil is to blanche it first. The pesto stays nice and green without special storage.
Agree that it helps w color but I prefer flavor of raw. Cook’s choice!
Vitamin c will also help slow the colour degradation, so a tiny squeeze of lemon juice helps with storage. Likewise parsley is full of vitamin c, so a few sprigs mixed in with your other herbs would help. See Dan Souza's video on pesto.
I've tried blanching basil for pesto before to preserve the colour, but like Carla I just don't like the flavour as much.
I love to use carrot tops to make a pesto sauce to go on the roasted carrots
I have been puting my pesto in the freezer, then pulling it out the day before I need it, then popping it back in the freezer and it lasts a really long time.
Molly’s measuring cups! ✨ also #1282
❤️❤️❤️
The “…but like whatever” is all of us in the kitchen when we pull this shit lol
Hard “ch”! 😂 like “Charlie” 😊
Carla your nails always look so great. Do you use Color Camp? If so, just saw they went out of business. Anyhoo, I really enjoy your videos. Keep up the fun.
hi carla!! (or anyone else who tries this) when using miso or nutritional yeast, would you also use 2 parts for the ratio?
Yes 1/2 cup! Watch the seasoning later as miso could be saltier than some cheeses. Or not!
I love EVERYTHING about this video! Except the cilantro! I'm one of "those" people...the cilantro haters!
Preach mother Music
One time I tried making a pesto with basil, garlic, Parmesan cheese, olive oil AND 1/2 a ripe avocado. It turned out great and was tossed with rotini and ripe cherry tomatoes.
I want to try making a dessert pesto as a topping for granitas, ice cream and cheesecake using mint, lavender oil, almond and honey. If that's too much, I'd just make it with a really good extra virgin olive oil. I love all the savory pestos, but I'm curious about making one that is sweet.
What kind of pepper grinder is that? It's putting in work
Carla feels like everyone's best friend's mom. 😂
Love this! Do the measurements of the cheese category stay the same for the vegan options?
How about Shiso? I have a large pot on my patio in Illinois! The flavor is delicate, so what cheese and nut? Or maybe miso instead of cheese. But what nut?
Oh - how about edamame?
@CarlaLalliMusic123 I have a question about the olive oil and the food processor. I have heard/tasted that olive oil will become more bitter by incorporating it in the processor this way. I will usually start with a small amount of neutral oil in the processor to get the emulsification started then finish in a bowl with a whisk for the olive oil. Have you noticed the difference in olive oil with and without the use of the processor? Also walnut, spinach and parm. good stuff
Yeah it's definitely one of those "things," like never eating garlic that has a green sprout in the middle or whatever. I think the root of it is that olive oil will decrease in aroma and flavor if it is overheated, and hypothetically being in a blender or food processor can cause the mixture to heat up. But for this pesto, the blending takes about 40 seconds. I don't notice a difference but maybe those with extremely sensitive palates can tell.
If you wanted to use miso instead of cheese, what if the ratio swap? a half cup seems like a lot.
Perfect Carla, I've been using exactly the same method for years, but I am always stumped that my pesto turns brownish shortly after mixing into hot pasta. I have never subscribed to the "one ice cube" method, or the cold water that you add. Any tips to keep the sauce from going dark 5 minutes after plating? Thanks in advance!
Baby spinach, walnuts, garlic, and parm.
What is the “cheese” ratio if we’re using miso or nooch
I need to know - has anyone here tried making a pesto with Thai basil? It's almost impossible to get it from the Asian market without getting a huge amount and I've always thought it could either be amazing/super unique or truly terrible as a pesto
Can you freeze pesto?
Philosophical question. Is pesto a nut butter?
no, but i love the thought starter
what brand of pasta did Carla use for this pesto recipe?
Karla you’re so rad I love your personality show in your videos 😂 youre always welcoming and make cooking comfortable to ease into 🩷 it’s a safe place here and I love it 🎉
I dare you to make pesto with brazenly strong herbs like culantro, laksa leaves, mint and chinese chives.
A good food processor makes it look easy. I dont have one and using my blender, immersion blender or mortar and pestle are either no good or too difficult so i have resigned to buy pre made pestos instead. Btw i have tried a cheap food processor and it leaves a layer of non chopped nuts and greens on the bottom, under the blade. No amount of hand stirring solves that issue.
Carla using Portuguese olive oil 🥹💚