How to Make Fresh Broccoli Pesto Pasta | In The Kitchen With
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- Опубликовано: 25 мар 2022
- Food52 resident Carolina Gelen brings a speedy broccoli pesto recipe that can be used on anything from pasta to sandwiches, eggs, and so much more. Charred broccoli takes center stage with its earthy sweetness and complex savory, nutty notes that elevates this simple pesto to bold levels. GET THE RECIPE ►► f52.co/37ZCAYm
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PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 1¾ cups
INGREDIENTS
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
8 ounces broccoli florets (about 1 medium head)
1/4 cup raw nuts (small, such as pine nuts, or chopped, such as walnuts)
3 medium garlic cloves, peeled
1/2 teaspoon freshly ground black pepper
1 pinch kosher salt
1 cup (100 grams) finely grated Parmesan
1 handful basil leaves (or another tender herb, like parsley or dill)
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Хобби
This is one of the few italian inspired recipes on youtube that’s both respectful of the original one and different in the right places. Also, everything this chef said is on point and correct. I’ve never used pecans in place of pine nuts but I see how that can totally work with the charred broccoli. Only thing I would have done differently, i would have cut a bit of the salt in the pesto, and added a couple of anchovies for saltiness and umami instead. But that’s just nitpicking. I hope to see more content by Carolina, she’s obviously a knowledgeable cook and explains her craft very well. I like that
Me too. Very creative. I bet the flavor is incredible. (It did a little dry at the end, but I’m sure with all that cheese it didn’t taste dry)
This sounds really tasty!
Carolina is lovely to watch. I'm going to try this recipe.
you're my favourite chef!!***
Love the rustic pesto! Great inspiration. I really like the style of pasta and improvisation. I appreciate the effort gone into this, as a Foodie RUclipsr myself. Keep up the great work. Hibb ?;^D
Consistently nice content 👍
This looks very tasty and I love your sweater
Cilantro pesto is a game changer!
Yessss Carolina! This looks incredible 🎉 Also thank you…The amount of times that the heavily salted pasta water has ruined my sauce 😢 definitely doesn’t need to be salty as the sea 😊
I’m making this
Side note: where did you get that black shelving unit from? Love your vids!
I make brocoli, sage, kale, sun dried tomato. You can make pesto from anything. I usually use roasted sunflower seeds.
I am vegan with limited resources, so my pesto is: coriander, parsley, some dill, avocado oil for that nutty flavor without nuts and one and a half garlic with a few tablespoons of oats. I like to cook my pesto since the oats are my thickening agent with some pasta water, my picky sister likes it but hates authentic pesto😂🤌🏽
This is awesome and the mom in me is pleased w opportunity to get the brocolini in
Thank you for spouting truth for salted water. Has anyone actually tasted sea water 😂
Accidentally I have tried ocean water...very salty
I love your videos!
Shoutouts Carolina Gelen whoop whoop!
Carolina 😉 did you say broccoli 🥦?? My fave veggie.
Cilantro, jalapeno, lime pesto, with almonds because they are cheaper and more mellow than pine nuts.
what mortar & pestle is this? asking for a friend :)
Boo
"Charred is not my thinf. My mom invented this in the 70's. Lol. She burnt many things.
That is a huge amount of salt for the pasta water, in Italy we never put so much salt in the pasta water...a nice twist on that recipe could be sundried tomatoes, walnuts and anchovies 😉
The char is not unhealthy? 🤔
Is it just me or does the host sound like she’s trying to keep her voice down bc her baby just fell asleep 😂
What is Carolina’s ethnicity? Trying to figure out where her accent is from.
Romanian (I think)
She has a soft voice. Maybe Native American.
Gorgeous woman, beautiful recipe, had me hooked at "you don't need all that salty as the ocean boosheet..." Yeah, pasta ocean water is pure noob talk. Rock on pretty thang...
They really need better lighting. Warm it up, the reflection on the fridge is distracting. She looks like she's looking into the sun. Maybe some fill lighting for the back counters....it just looks off and awkward.
The recipie looks delicious though
I definitely think ~50% of the salinity of the pasta dish should come from the pasta itself through sufficient salting of the water. Just don't salt your sauce as much. Ain't no one want a bland noodle covered in a salty sauce.
Butchering Italian cuisine
The uptalk is horrifying.
English is not her first language. Consider being more kind