Pesto is made originally with pine nuts, but it's crazy expensive in India. So almond or cashews are used as a substitute. Pecorino Romano cheese is also used apart from Parmigianino Reggiano. Black pepper isn't used, it should maintain a bright green colour which is lost when blended in a mixer. It tastes best when hand pounded. This green pesto is Genovese. And there's also a Pesto Rosso (red) or Pesto alla Trapenese, which is made with Sicilian sundried tomatoes. Loved the tips for leftover pasta. I think I'll make an omlette with my Spaghetti all'arrabbiata next time.
Kunal, Italian here. First, you grind some garlic with salt, then you add EUROPEAN pine nuts (not those Chinese horrors), though FRESH Indian pine nuts will do if you can find them, as they are usually sold stale - then you add, alternating, fresh Ligurian (i.e. not minty) basil leaves and olive oil. Add grated Parmesan last to your pesto, but best add it only when serving your pasta pesto dish. Best pesto is made by hand, in a marble “mortaio”, but I confess a blender is more user friendly... Make sure no water clings to the basil leaves after washing, or your pesto will turn black - and please pay attention to the plating, as to us Italians the look is as important as the taste. Your portion is at least double of what it should be, and the amount of pesto is also too much. Pesto looks fantastic when it’s bright green, and it’s aroma will also be retained..... serve with grated Parmesan on top, but not too much... According to the area it’s grown, basil changes character, the best comes from Liguria because it should “see the sea”.... and it should be young, not gone to seed (we throw it away) or gone tough.... Sorry if I am ranting, but we tend to take Italian food to heart. I love your Indian recipes Kunal...
Chef Kunal Kapoor not only I love your recipies and obviously they turn out best but the most important thing is that you are always crisp and short and always meaningful in words! The message is always delivered properly without exaggerating and to the point which I very much appreciate 😊 Thank you Chef Kunal for coming up with more recipies everytime.
I have not eaten this pasta in any Italian restaurant paying hefty bill. But I got chance to cook it that way and enjoy the same flavour... I grew Basil in my garden and used fresh ones...it tasted really mild, flavourful and new 😀 Thanks Chef 👍
Tried this recipe! And I cannot say it enough that it came out so well! Beautifully well. Thanks a lot for this dish and your lucid way of teaching it! Loads of luck and wishes! 🤗
When you give those small tips in between cooking. They remind me of my mom and granny teaching me to cook. These small but important tips are so precious and genuine. Shows your knowledge and passion for cooking...
wow.thanks for the recipe. we get nice basil here in germany. and now iam sure what to make wd that. hope my kiddo would like this.. i already started liking it.
Tried the recipe! Everyone at home loved it! I tweaked it a lil though added roasted walnuts, almonds and processed cheese. Can you tell me if we can store this pesto, if yes then how and for how long….thanks!!
Thank you so much for this much needed recipe. I have got a full grown Basil plant in my balcony. One question sir, can we use processed cheese instead of Parmesan?
You are awesome....your recipe is great....pls share murgh musallam....I like your recipe...I want to make this dish according to u.... because you r best to me....pls share
Kunal Bhai you are looking good in your new hair style. Stay blessed bhai. You are an excellent mentor. Thank you so much for sharing all the awesome recipes with us.👏
Your recipes are too good.. I have one questions please If Besil leaves are not available then.. what can be use without basil leaves.. Plz plz plz let me know.
Hi, Loved the recipie! Just a small question since I am on a vegan diet can I substitute parmesan cheese with some other nuts? Also do the nuts have to be roasted or soaked overnight and then ground? Thanks
Pesto is made originally with pine nuts, but it's crazy expensive in India. So almond or cashews are used as a substitute. Pecorino Romano cheese is also used apart from Parmigianino Reggiano. Black pepper isn't used, it should maintain a bright green colour which is lost when blended in a mixer. It tastes best when hand pounded. This green pesto is Genovese. And there's also a Pesto Rosso (red) or Pesto alla Trapenese, which is made with Sicilian sundried tomatoes.
Loved the tips for leftover pasta. I think I'll make an omlette with my Spaghetti all'arrabbiata next time.
Pesto:-Genoa capital city of Liguria, Itlay
PESTO Exactly from ITALY " LIGURIA CITY "
yes
Kunal, Italian here. First, you grind some garlic with salt, then you add EUROPEAN pine nuts (not those Chinese horrors), though FRESH Indian pine nuts will do if you can find them, as they are usually sold stale - then you add, alternating, fresh Ligurian (i.e. not minty) basil leaves and olive oil. Add grated Parmesan last to your pesto, but best add it only when serving your pasta pesto dish. Best pesto is made by hand, in a marble “mortaio”, but I confess a blender is more user friendly...
Make sure no water clings to the basil leaves after washing, or your pesto will turn black - and please pay attention to the plating, as to us Italians the look is as important as the taste. Your portion is at least double of what it should be, and the amount of pesto is also too much. Pesto looks fantastic when it’s bright green, and it’s aroma will also be retained..... serve with grated Parmesan on top, but not too much...
According to the area it’s grown, basil changes character, the best comes from Liguria because it should “see the sea”.... and it should be young, not gone to seed (we throw it away) or gone tough....
Sorry if I am ranting, but we tend to take Italian food to heart.
I love your Indian recipes Kunal...
But he makes it more friendly for his majority viewers which is in India
It's quite obvious you guys take food to heart and honestly now I am scared to give a try to this recipe .
he is a good chef and knows a basic shit dont know how he put this video online on the net , this is like how not to make pesto video i would say
@@maneeshatripathi6320 😂
@Michal Blaszczak instead guanciale😭 pancetta is ok I would say I have see. People use just noraml bacon chopped 😂 on TV and on videos .
Chef Kunal Kapoor not only I love your recipies and obviously they turn out best but the most important thing is that you are always crisp and short and always meaningful in words!
The message is always delivered properly without exaggerating and to the point which I very much appreciate 😊
Thank you Chef Kunal for coming up with more recipies everytime.
I have not eaten this pasta in any Italian restaurant paying hefty bill. But I got chance to cook it that way and enjoy the same flavour... I grew Basil in my garden and used fresh ones...it tasted really mild, flavourful and new 😀
Thanks Chef 👍
Kitne pyaar se aap har detail ko samjhaate hai,thanks
Bataiye ki pesto Kis desh se hai aur kaunsi city se hai?
Plz make coconut barfi
Wondering what blender you using chef? 😊
Itly
Pesto from Genoa, the Capital of Liguria
Pesto originated from Linguria,Italy
Pesto originated from Northern Italy Genoa ..
I love watching your videos. I learned cooking from you 😊
At the end “phir se bolunga” . I loved it 😊
Genoa, the capital city of Liguria, Italy.
right
😋😋😋mujhe to dekhte hi bhuk lag gayi hai...😋😋😋
Tried this recipe! And I cannot say it enough that it came out so well! Beautifully well. Thanks a lot for this dish and your lucid way of teaching it!
Loads of luck and wishes! 🤗
It's from north Italy dish
did u used normal basil or sweet basil ?
@@parthsinghdeopa2224 The kind which we use in pizza- i think sweet basil.
When you give those small tips in between cooking. They remind me of my mom and granny teaching me to cook. These small but important tips are so precious and genuine. Shows your knowledge and passion for cooking...
I substituted basil with coriander and that too turned great❤️
Can I put spinach instead of basil ?
@@arwahussain1306 no it won't taste good
What?
Mai to apki pkki fan hu our end tk main jrur dekhungi😁🤩🥰😜
You are best. ❤❤❤ I made tarbooj ke peels ka halwa . Aapki video best hoti h
Im Cuban looking at your RUclips for delicious food that I can cook for me Punjabi husband 😍♥️
Chef Kunal Kapoor- what an awesome recipe...thank u for the extra tips. A very informative, yet concise presentation. Keep up the good work.
parfect pesto pasta by kunal chef
I am living in Brussels and I always follow this recipe ❤ when I want to eat pesto Pasta
Big fan of you.plz tell me sir kitna pehele pesto sauce bana ke rakh sakte hain
3days
Pesto originated from North Italy Genoa..... Your recepies are awesome..... 😋👌I am following your recepi.
Hello sir..I am 14 and I love your recipes..I will personally try this too..thanks for sharing
Saw till end sir.....big fan
Wow sir nice pasta I will try👍 and thanks for sharing this recipe 😍😊 aap look awesome ❤️
An absolutely yummy recipe...❤😋
Wow! ! Green pasta 😀sauce colour is very nice and easily ingredients available in the kitchen
wow.thanks for the recipe. we get nice basil here in germany. and now iam sure what to make wd that. hope my kiddo would like this.. i already started liking it.
So Good Video Sir Main Aaki Hi Video Dekh Ke Khana Banata Hu ❤❤
Wondering what blender you using chef? 😊
Extra one ☝️ is da best 👌👌
Just love the pesto pasta.
Pesto should ideally be coming from Italy! 😊
Tried the recipe! Everyone at home loved it! I tweaked it a lil though added roasted walnuts, almonds and processed cheese. Can you tell me if we can store this pesto, if yes then how and for how long….thanks!!
Hey
M from germany
Maine Italiene pizza
Me job ki 5 year as a cook
I love pesto pasta
Mama mia
Buonaa perfeto
Chef kunal
I really love your recipes😊
Thanks a lot 😊
I liked the idea of pesto omelet 👌👌👌👌
Thank you so much for this much needed recipe. I have got a full grown Basil plant in my balcony. One question sir, can we use processed cheese instead of Parmesan?
A nice simple recipe. Finally!
😋😋😋I'm waiting....
Pesto came from country Italy & city (Liguria)😌 & wow delicious 🤤☺️👌 thank you chef lots of love 😍😘☺️ stay blessed ✋😊
Awesome.....😘😋😋
You are awesome....your recipe is great....pls share murgh musallam....I like your recipe...I want to make this dish according to u.... because you r best to me....pls share
Thnx nice tip and beautiful kitchen keep it up and more recipe
We don't get basil leaves so is there any alternative of it?
Kunal Bhai you are looking good in your new hair style. Stay blessed bhai. You are an excellent mentor. Thank you so much for sharing all the awesome recipes with us.👏
Vishal Sir you recipes is my all time favourite
I luv your all recipies chef ..god bless u always 😍
Genoa in Liguria, Italy
I just saw the video and i am looking forward to using your recipe sir.
Thanks
I noticed you're using your mom's crockery these days!! Those old patterns remind me of the years gone by!!😊
Can I use regular amul cheese instead of parmesan?
amazing recipe!! Which Parmesan cheese to use?
Love it god bless you sir ji 😘😘
Last ka mast tha....
Very nicely explained Sir with tips and tricks 👌👌👌.
Wow kunal sir, what the colour and amazing recipe, try karna compulsory hai ..
I love pesto pasta. Beautiful recipe
Pesto is from Genoa Italy
My favourite ❤️❤️😘
Enjoyed watching this video sir
Nice👍 recipe..
👍👍👍l love your recipe :)
Chha gye sir 😋
Did anyone Noticed *Kunal had a new Haircut* you're looking awesome 💖🔥❣
I noticed
I'm a big fan of your recipes sir. Always follow ur tips and tricks, so easily u make things better. it's lovely.thanks for sharing ❤❤
Sir Your recipes always helped me a lot...Also I watched the MasterChef....U r the best❤️
yesss
Your recipes are too good..
I have one questions please
If Besil leaves are not available then..
what can be use without basil leaves.. Plz plz plz let me know.
So i have never taste the pesto pasta but after watching ur recipes I'll definitely try it😍 love ur recipes....
Bahut achi recipe h thankyou for recipe sir 🙏
😂end is awesome😍😘
Mamma Mia 👌😘
Sir thank you for tips and tricks. I like the shooting bloopers at the end. 😀😃😁😄😀😃😄😁
Hi, Loved the recipie! Just a small question since I am on a vegan diet can I substitute parmesan cheese with some other nuts? Also do the nuts have to be roasted or soaked overnight and then ground? Thanks
Loved this ❤️
Can u please tell what is alternative option for basil...can we use spinach?
Loved ur recipe
U r just so awesome .....love d way u cook .....u really inspire me 😊
Chef ur recipes are excellent n easy
Hi sir I 2 love cooking I'm ur big fan nd im 15 years old ur explanation is just awesome👌👌👌
Tq for the heart
Thanks for explaining the recipes so well
The dish was superb.. learnt a new way sauce of pasta... The ending shots bloopers were just awesome.. loved it
Amazing! Quick receipe.. Love your tips about 'kya karna, kya nahi karna' super useful for beginner cooks like me. Thank you for sharing! Fan!!
Thank you chef for sharing this recipe & the knowledge, meaning, stories &tips and tricks . Love hearing you❤❤
Those bloopers were😍😍😍♥️♥️
I was lucky to have seen him cooking live as i used to work with him in Leela Kempinski Gurgaon
You are best chief in the world
Kunal sir you are too good I like you recipes
In luv wid ur recipes ❤️.......gonna try this soon.......tq for sharing ur secret recipes wid us😊🥰
thank you
Amazing recipe Chef Kunal! Thank you for sharing this !
Tips and short very nice
Nice 🌷 very lovely looking pasta 😎👍
Yummm yummm too yummmm chef
It's looking sooooooooo delicious👌😊👌😊👌
Pesto from Italy 🇮🇹 chef according to my knowledge. I am your biggest fan
Which cheese would be a good substitute for parmesan?
Thank you.very nice presentation
Hi handsome chef iam ur new subscriber 😍😍😘😘
kunal sir following you from the masterchef india season 5 love you sir and your cooking
Wow tq chef...and the end of the video t.e what to do with leftover...even I do same thing 🙂
I would definitely give it a try.....Pesto Pasta is looking damn Yummy😋😋😋
Can we use any other leafy vegetables apart from basil leaves like mint or spinach
Ur tips & tricks are really awesome and very useful to me in my regular cooking ❤❤and this is really awesome I am trying it today at night ❤❤🙈
Waiting furiously.....