Beyond Basil: How to Make Authentic Italian PESTO(s) Like A Pro
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- Опубликовано: 17 июн 2024
- #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): amzn.to/3ZKDTiS
AGGIADDA PESTO RECIPE - www.pastagrammar.com/post/agg...
PESTO ALLA TRAPANESE RECIPE - www.pastagrammar.com/post/pes...
PESTO ALLA GENOVESE RECIPE - www.pastagrammar.com/post/cla...
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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!
There are so many interesting ways to use pesto, do you have any favorites to share?
I'm pretty sure i would love them all :P
awesome video, where did you get that jumbo Mortar and Pestle ? what brand is it ?
thanks for all the great vids
@@deanp7899 I bought one just like it from an Etsy shop in Carrara Italy, along with the olive wood pestle, and a marble rolling pin. I don't know if the shop exists any more, but something like it will.
@@deanp7899 they have the link in the video description. 😊
@Dean P PS, IMO, the olivewood should be roughened a bit with a file -- if it is left completely smooth, it is very hard to cream the basil leaves without crushing them and having it all turn dark too fast.
This 80 yr old cook looks forward to spending Sunday morning with you two “kids”. I am not of Italian heritage but my whole being is Italian. Eva the gentle way you handle dough is a sight to behold. Thank you for sharing your knowledge of all things Italian with your viewers. They should make you the US Italian Ambassador ❤
If you want to make pesto alla genovese in a blender you can put one or two ice cubes in it, so it won't heat up. I'm from Genova and a lot of people do that, especially if they are making a large amount of pesto.
I heard ice cubes dull the blade, have you had trouble with that?
You can also put the blender blades and cup/pitcher in the freezer a good hour before you blend the ingredients, it's specially effective with immersion blenders and glass blenders. As long as you take the blender parts out right before you use it, you should have more than enough time to finish making the pesto before it starts heating things up.
I am the stepmother of my boyfriend's children, so to speak. My partner grew up in a family that was not very enthusiastic about food. His ex-wife is not a good cook either. So his children are not used to cooking dishes from scratch and putting some effort into good food. I learned how to cook from my grandmother and mother. My partner taught himself before we met. The kids are amazed every time how quickly you can make good food without substitutes. Your channel and your work are so important. We must never forget where our food comes from and that all dishes have an origin outside the food industry. Thank you. ❤
I wait all week for Eva and Harper and they don’t disappoint! ❤️❤️
I am Italian and my wife and I made homemade pasta and used it to make your lemon pasta and it tasted so good. We are in the process of selling everything and are planning on getting a visa and retiring in Italy. Thank you for helping us enjoy our food more ❤️
I love that Eva cooks from scratch. Love her authenticity and the educators that run through her and her family. Thank you both Eva and Harper for sharing the amazing recipes and teaching us the true cooking of Italian Cuisine.
I second that.
Eva has opened my eyes to REAL AUTHENTIC Italian cooking and preparation. She makes it look so simple, and her movements, mannerism, and way is speaking is so fluid and lovely. Brings me back to my many trips to Italy where life is languid and easy. No rush. Thank you for your videos. I hope to make it to Calabrian one day…love spicy as I am Chinese from Indonesia, living in New Jersey 😊
I don't normally post...
I have been following you both, from the very beginning. I cannot express how your channel has touch my heart. Growing up in the 50's & 60's with an English Dad an an Italian Mom... I missed out on the full experience of my Italian roots. As an adult.. I can't explain the deeply rooted feeling and attachment I have to those memories of my Nonna. The food..the love. I have never been to Italy, but I will visit one day. My heart is deeply rooted there... to the core of my being. Thank you for your beautiful, authentic description of Italian food and life. My family came from Campania. I'm very interested in the food of this region. I remember my Nonno eating his porridge with some provolone underneath. Love to you, both
Love Eva's explanations.... her trying to find the words is just precious, somehow makes me pay more attention and I remember everything better😂
Yes, Eva is a Boss in the kitchen and when she searches her mind for proper word or phrase, her facial expressions and arm/hand gestures are endearing. Yep, Eva is a Badass.
This is fantastic -- the first video other than the Italia Squisita tutorial that does it correctly. Not swimming in oil, not pounded, not in a blender, in the right order, and as a result, the nice bright green cream that tastes so much fresher than the other approaches.
Both fail, lol, the only decent mortar pesto technique is on Giallo Zafferano
The comment about the amount of oil is spot on in my experience. I was following the recipes of other chefs, who looked like they knew what they are doing, but when you add that much olive oil it just tastes diluted.
I just discovered this channel less than a week about but it is officially my favorite cooking channel.
Eva breaks out the almonds and you instantly know it is a Sicilian recipe!
I thought, Portuguese. Spain
I'm addicted to almonds!
I am going to Add a little peperoncino 🌶️ roast capsicums/peppersand walnuts instead of almonds to Siciliano variety presto pesto-🎶 it’s my ancestors Calabrese 🇮🇹
Mamma Mia e buonissimo!!! 👌🏽
I thought of Sardegna
I made your cauliflower crostini that you featured a few videos back in the cauliflower video. It was divine! You guys really have to do a cookbook. I hope you do someday. Eva's food is just out of this world.
I was inspired by Eva today because of this video, and I decided to give home made pesto alla Genovese a try - using my mortar and pestle, even though it was hard work. Eva is absolutely correct. I didn't really know what real pesto tastes like, nothing like the stuff you can buy in a jar from a supermarket. I actually can't believe how different it is, I mean I knew it would be better. But seriously, its so intensely flavourful and aromatic, and the spiciness of the basil, garlic and parmigiano reggiano really shine through, and that subtle pine flavour from the creamy pine nuts is absolutely divine. It's incredible. I will never buy another jar of pesto from a supermarket again. Greetings from Scotland. Grazie mille Eva!!! (and Harper!!).
Congratulations Eva on your new Mortaio! Thank you to both of you for sharing these unique pesto recipes!
This is insanely useful information. Thank you two soooo sooo much! Can't wait to try each one!
Wow, Aggiada Pesto is basically like Greek Skordalia, albeit with different proportions. Although in some areas in Greece, potatoes are used instead of bread, bread is what people used in ancient times and is still used in some regions, mainly northern Greece. Similar to Aggiada Pesto, Greek Skordalia is thick in consistency (though much more bread, vinegar and olive oil is used for this amount of garlic, and sometimes walnuts are added) and is typically served as a dip with fried fish (mainly cod) or different kinds of deep-fried vegetables covered in a light batter such as zucchini or eggplants.
Gonna have to try Pesto alla Trapanese, looks really delicious!
Very interesting! Thanks for letting us know. We wonder if this was something ancient Greek settlers brought to Italy... 🤔
@@PastaGrammar Greek settlements where mainly in the southern part of Italy, namely Calabria and Sicily, and assuming both recipes date back to the same time period (which is something I don't really know), I can only attest this to commercial relations that the Ligures had with the Greeks, though it is probable that the two recipes emerged and evolved independently from each other.
It’s probably an Italian influence on Greek cuisine, because an alternative name of the sauce, especially in southern Greece, is AGLIADA, very similar to AGGIADA.
@@efibasdra6328 Aglio means garlic in Italian. Does agliada mean something in Greek, or resembles a Greek word?
@@ssanti66 it doesn’t mean anything in Greek. It’s a word used just for the sauce and only in some parts of Greece, the ones that had close
relations with Italy, like the Ionian islands and northern Peloponnesus.
Just came across your channel and think it's great. You can tell Eva has generations of Italian grandmother cooks behind her. I love hearing here say, "Ahrper" the way she does, too 😄
Excellent lesson on Pesto, Thanks Eva!
Fantastic video. One of the best one yet. I love it
You two have such great chemistry. And, I’ve commented before… Eva is awesome! She has me in stitches from the opening to the credits!
I’m not sure why the entire earth doesn’t eat this way😂😂 we would all be such happy humans 😎🌸 God BLESS
Outstanding! That was a Pesto Masterclass!
Love fresh pesto. It soon to be summer here, so fresh basil will be here!
U 2 r amazing! You achieve the perfect combo of fun and learning in every video. I share your videos/recipes with all of my friends when they ask what they should make. I ask that all others who watch these videos and enjoy them to share them with friends and family to spread the love of amazing Italian food and philosophy everywhere.
Grazie mille ❤🙏
Oh heck, all those pestos look soooo good! Time to get my tomatoes planted and basil going in the garden! Can't wait to make them myself!
Another wonderful video, guys! Thank you!
Just in time for spring and my thriving basil plants! Grazie tantissimo!
There is no way on this Earth I would have the patience to make all those perfect little rolls of pasta. Your food must be even more amazing than I imagine.
Pesto is one of the foods I had never tried until we visited Italy. It was love at first taste.
Wow I would never have imagined this pesto combination. Thank you so much.
Ingenious, thank you Eva
omg eva's hair so amazing and gorgeous! , and the foods she makes and share's!
It’s torture to see videos with fresh ingredients when the snow is still melting here! Looks wonderful and summery! 😋
I’m so happy I found you. My husband makes our pasta and loves pesto. I love having new recipes to try!♥️♥️♥️
I am going to make these. All look amazing and delicious. Thank you Eva and Harper. Love and blessings to you both ❤❤☀️🌞
The first pesto reminds me of Toum which is a garlic sauce from Lebanon. Perfect for potatoes and chicken!
Thank you both for another fantastic video. My wife and I are moving to Venice in two weeks and this channel has helped me become much more knowledgeable about Italian cuisine.
Wow, that's amazing! Best of luck with the move ❤
Wow! Thanks for making this video. 👍👍👍
I just love her!! Thanks for the lessons and infos! Love it!
Pesto is my favourite pasta sauce. I sometimes add pistachios or walnuts and habanero for a kick. Habanero goes really well with pesto ingredients but with tomato sauces I like Scotch Bonnet pepper because the sweetness matches the tomatoes I use, Roma and Cherry. I think every sauce could use some hot.
I think everyone would be interested in a video about both of your back stories, how you met and how Eva learned to cook so many great recipes. Does Eva have a restaurant history in Italy or did she simply learn from family. I know I would be very interested!
It seems to me that she learned from her mother. The Italians take a pride in their good food. I’m more interested in the recipes than their personal life.
I just came across this channel and am in love with both of them. I am going to binge watching videos and hopefully make some delicious food. Thanks
I’m so grateful for your videos because I always learn something!!!
I had a pesto made of radish leaves, hazelnut, olive oil and Parmigiano once. It was great.
przgor Interesting! Did you put in any garlic?
I've thought about trying to make pesto with the wild greens that grow well around here -- dandelions.
I wish radishes always had the leaves left on. It's kind of hit or miss where I live.
@@ps5801 @godsowndrunk1118
Yes, I add garlic too. I forgot about that. Leaves from one bunch of radishes (usually 10-12 radishes in Poland), 2 garlic cloves, 3 tbsp hazelnuts (roasted is best), 3 tbsp parmigiano (or 3 tbsp inactive yeast flakes - vegan version), 5 tbsp olive oil, half teaspoons of salt. mix everything and it's ready. You can add a little lemon juice.
The great thing about pesto is that it's more like a technique than a recipe, you can use so many combinations of herbs, nuts, cheeses.
One of my favourite pestos is made with wild garlic leaves. My friend's mum would often forage for fresh wild garlic and then make the pesto, it was really delicious.
As a sicilian i love all pestos you made (especially one 😁) ...but I want to make a special mention also for Pesto di rucola, i'm sure Eva knows what i'm talking about, Super Delish !!
Thanks for mentioning that! Here is my favorite recipe for anyone who doesn't know it: m.ruclips.net/video/TTlDAey2DHo/видео.html&pp=ygUPUGVzdG8gZGkgcnVjb2xh
@@ifyouloveChristyouwillobeyhim 😋🤤
I was searching for this comment. Last weekend I made a pasta salad with rucola pesto, cherry tomatos and spring onion as a side for BBQ. Beats all mayo based pasta salads in my opinion.
@@kuebbisch Question: what do people mean when they say pasta salat? Because the pasta's always salted when it goes in the water, right?
@@ifyouloveChristyouwillobeyhim That was a typo, I meant pasta salad. Just search for it on wikipedia or so, but in short it's a a cold pasta dish made like a salad with other vegetables and a dressing.
This is great! I'll have to try some of these recipes.
Another fantastic video! I was skeptical about a mortaio until I tried it a few years ago...the difference was mind-blowing in creaminess and color. And with the mortaio you don't end up using too much oil into the pesto like with the blender recipes. Thank you, Eva, for exploring the regional foundations of Italian cuisine with such clarity and respect. PS....sometimes you can find the tiny Genovese basil in garden centers in the US. It looks like a fragile little plant but it's tough and grows quickly in a pot or window box.
I live like 40 minutes ride from Genova and I really like that genovese basil, not just in pesto, but becouse it's really has a delicate taste and it isn't that owerpwering like some other species of basil, so yeah I also purchase it in vases and keep it on the balcony, but to tell you the truth it's such a delicate and adaptable plant that completely changes based on the location where you grow it! In my case it darkens slightly in color and leaves become slightly thicker, but the taste remanes almost the same. My mother in law lives in a geographical area that is like 400m above the sea (an hour and a half drive from seaside), so inspite she has a garden and her genovese basil gets the sun from dawn till dusk, every time it turnes completely dark green, leaves become really thic and it developes a very intense flavor and you'd never guess it's genovese basil.
Frankly the blender version is also excellent. Yes, do put everything in the refrigerator beforehand and only pulse. It takes seconds, no time to heat it up, especially if you have a potent one like a Thermomix!
Love fresh home made Pesto alla genovese, it's impossible to describe even to someone who had store bought
The smell should be potpourri
Eva and Harper - you two are such a delight. Thanks for sharing recipes, ideas, techniques, and the love you have for preparing and eating great food. I can make pesto now!
You both are so wonderful .I can’t get enough of your recipes. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I just try these! I also really like your Calabrian pesto with ricotta.
James Webb Ditto. I always have some in the freezer, start to get panicky when I get low.
@@ps5801 It's been a while since I made it, but I definitely made a large portion and froze it. So simple to grab some and suddenly have a delicious meal.
Thanks for this video and the acknowledgement of Liguria's cuisine. Liguria is not the most obvious place for people thinking about Italy (though the Riviera is world famous) though its food, with its unique ingredients (the very delicate olive oil for example), is very influential and highly regarded in Italy. Think of all the focacce, the pesto, the farinata, the seafood, the trufles... I love it.
e il sugo di noci!
I love all of your videos, but this is one of the best! Really teaches me how to use the marble mortar and pestle I bought a couple of months ago and haven't put to good use so far!
Wow. Everything looked great. Need to try these recipes soon
I have the small basil in my garden. In Brazil, basil bearing small leaves are quite commonly found.
In Mexico too!
Tip: If you are doing pesto in a blender, you can put a cube of ice or two before pulsing. And is better to do a bigger amount, so the blend can rotate properly.
You should also use a lil bit more oil (30% more or so), and put the cheese only after blending the oil/nuts/basilico/garlic. You should also grind the cheese into a more powdery form, before adding it.
I dont really use those spinning grinders. If your cheese grinder is plane, dont grind moving up and down. Grind it moving in circles, this is to avoid the cheese transforming into long strips.
I can't wait to try these pesto recipes, especially the Trapanese !
I love watching Ava and Harper interact and the recipes, bellissimo!
I had Pesto alla Trapanese in Sicily as a student studying abroad for a summer in Italy back in 2005, and I’ve dreamt of it (and tried, unsuccessfully, to recreate it) ever since. So excited to see this recipe and can’t wait to try it!
Try this recipe to see if this could be the taste you remember. Yeah?
One garlic clove, green shoot removed
1/2 tsp rock salt
30g of basil
three tbsp of pine nuts
1/2 tbsp of grated pecorino sardo
Four tbsp of parmigiano
Four tbsp of extra virgin Olive Oil
Eva has taught me so many wonderful and traditional recipes! Thank you for sharing. Now I have to out and buy myself a mortaio & pestle
So glad to see this! I can never find really good pesto! I will grow different kinds of basil to make different recipes..
90% of served pesto is gross.
But when it is good, it's very good.
Until you try some made with fresh Ligurian baby basil, you won't know how good it can be. Unfortunately the basil grown elsewhere tastes different. When I was a kid my mom would bring some basil to the holidays house in the mountains to make pesto. Each time the result wasn't as good as usual because the basil changed during the trip. Also the pinenuts are important, I often see using the asian ones and they are not the same...
Eva and Harper are lovely!! We learn so much!!! Go on!!
I made your pesto allá genovese tonight for my family, and we all _LOVED_ it. 🖤👏🏼🎉
If in America they used Pesto, in the various versions, instead of all those dips and various fatty sauces that they put a little bit everywhere, Americans would live healthier.
Do you have any evidence that switching one condiment, which most in the US only use a few milliliters of 1-2 times a week…has any measurable health benefit? I don’t believe such a small change would do anything. Plus within the US, Italian Americans are not exactly known for being thin , and having an Italian grandmother who cooked unhealthy Italian foods is commonly mentioned as the reason a person became obese.
@@Itried20takennames Americans don’t use a few milliliters of condiments a week, they use bucketloads of mayo a week as well as other industrial processed salad dressings filled with seed oils.
@@Itried20takennames That’s why the Mediterranean comprises the 2nd healthiest group of people on the planet. The Mediterranean diet (Which comprises Greek and Italian cuisine among others) is the 2nd healthiest dietary option in the world (your experience is that of Italian Americans, who popularized Spaghetti and Pizza which isn’t healthy, you can’t judge an entire society based on anecdotal evidence) The healthiest group of people on Earth are the Seventh Day Adventists, who are vegetarian bordering on vegan, the Mediterranean diet is based on a balance of dairy, lean meats, a variety of grains, and healthy fats like garlic and olives
Also, you’ll find that in most other countries, obesity is way down compared to the US, French cuisine is high in fat but people in France are relatively thin. Japanese cuisine has lots of fried foods, yet again, a majority of their population isn’t obese. Blame corn syrup, blame fast food, blame preservatives and additives in processed foods for American Obesity, not the food. Blame our insane portion sizes and addiction to soda, blame the free refills and free chips at Mexican restaurants. Americans don’t eat to satisfaction, we eat until we are stuffed, blame that for American obesity.
@@Itried20takennames Do we have proof that fresh herbs are healthier than corn syrup and seed oil? Yeah,do you have brain damage?
Eva has such a gentle loving touch when she handles her ingredients and cooking implements….she imparts LOVE to her food. Bravo Bellisima Eva!!
This was a really interesting video. I love pesto but I don't make my own often enough. You've inspired me!
That pesto alla trapanese and pasta dish looked so freaking good!
First time I come across your Channel and I'm hooked. The love and respect for the food is obvious. I've learnt a lot from this, thanks!
You guys are Incredible! I have got to try some of these!
I will try them all! Grazie Eva ❤
This is truly a masterclass in pesto. The first one blew my mind. Thank you!
Thanks for showing us this type of cooking from the heart, we need to bring back this type of cooking/lifestyle.
Great video, love watching you two. Harper is every typical American Joe and seeing him blown away by Eva’s food is always fun. Thanks😀
Eva and Harper, I just received the beautiful mortar and pestle like the one you show for creating wonder pestos. It’s heavy, large, and so incredibly beautiful. Thank you sharing. I’m so excited to make all the wonderful pestos that Eva made in this video. ❤❤❤
I had no idea there were so many types of pesto. Thanks Eva for always teaching me something new.
You two are just SO charming and a joy to watch always! I learn so much every video I'm so grateful. 🥰
Going to try the tomato pesto this weekend. I lived in Sardegna for a year many years ago and Italian food had stayed with me. I love your channel. Thank you for educating us. ❤️
Super!! Love the ricotta and pesto--can't wait to try!! You guys are Great!! Always A Pleasure to Watch!!
My current favourite cooking show and great to learn some Italian!
Best Italian cooking channel hands down 💯💯💯
I tear up every time you guys do food. It's an art for you and a delight for your audience .. Keep up the great videos...
I really love watching you cook. This is the best channel
Yummy, we are growing basil, so I want to make many things, thank you for your teaching us.
Eva is magic. these dishes!!
I learn so much from Eva! Thank you Eva for sharing your knowledge! The Sicilian pesto comes from the side of Sicily my family is from but I can’t remember having this before. I’m excited to try something new! My mortor broke 😢 so I’ll have to wait to make the pesto until I get a new one. Thanks for sharing the link to the one you were using! It’s on my list of things to buy! ❤
Just made the tomato pesto. Absolutely delicious! Thank you.
My soul is comforted now! Please please please continue…
Wonderful recipes! I must try them.
I made this for the first time tonight. It was pretty good, especially for someone who's never used a mortar and pestle before. I can't wait to make it again!
Your videos are wonderful, thank you for sharing these recipes. God bless you and yours always and forever.
😋😋😋
Eva and Harper, thank you again!🥰
Another RUclipsr introduced me to pesto alla Calabrese and it was mindblowing. I’m excited for this video!
THANK YOU THANK YOU THANK YOU.....IV'E JUST FOUND YOU CHANNEL AND ITS THE BEST!!!
I learned a lot with this! I always thought pesto was just the common basil pesto found everywhere. The technique of using a pestle makes perfect sense (and I feel a little bit dumb!) But after watching this I have about six recipes right off the bat! Will definitely try these! Thank you for sharing!
21:31 The one-second pause followed by a choral vocal makes this shot of the blending of the two ingredients so magical.
I would love a whole series on the different pestos throughout Italy
My great grandmother was Genoa. She made all her food from scratch. I was not born when she passed. Wish I could had her food. Love this video! I want to make these basil recipes. I feel connected to my family when I see these videos. ❤️😋