I'd try this with nettles. (Yes, the stinging kind.) Tastier than either spinach or kale, and free this time of year. Pick them while they are still tender and you don't even need to remove the stems.
My aunt makes different kinds of dishes with stinging nettle.... as a kid I was afraid of them, thinking they'll still sting even after they're completely done 😂😂😂
I planted Kale just to try it but there are other greens with more flavor as you have said (nettles) here we do have "Qualities" (wild greens from different botanical families) with way more flavor than Kale or spinach and those "Quelites" just grow by themselves in the garden. I will try pesto made with Quelites and piñones (pine nuts) from a near by place where they grow wild as you would do with Nettles, good idea.
ooo i am saving this for when our garden kale comes in, we always have way more than we can eat in salads or soups--this sounds like a great way to use it!
Found your channel today and got hooked immediately by your way of explaining things. This recipe is just perfect for my garden harvest of kale, spinach and green beans. Tomorrow I will make pasta with eggs from my hens. Thank you so much for sharing your knowledge.
Sfoglini is also the maker of Dan Pashman’s pasta shape creation cascatelli. I wonder if you have heard about it Helen? He has a great podcast series about it called “Mission impastable”
I love whole wheat bread, but I’ve had really bad experience with whole wheat pasta. The beans and pesto looks like a great pasta dish. Super healthy.Thanks !
Looks great Helen and as much as I enjoy it, a lighter version of pesto really appeals. This will be fun to try and I look forward to the next version! Thanks you!
Thanks for the recipe Helen! If anyone has a good idea it would be you, but I was wondering if there is any way to replace the parmesan in a pesto in a way that makes it a vegan recipe? Otherwise I will just make it without any parmesan.
I’ve added a sprinkle of nutritional yeast flakes in the past. I wouldn’t go too crazy with it because I think it can take over the flavor of the whole pesto, but a generous pinch has added some of that cheesy flavor. Obviously that doesn’t do anything to the texture though, in terms of what a hard cheese does.
Regarding the cardboard taste, please use handmade pasta only. After I started my new cooking adventure thanks also to your insightful pasta tutorial many years ago, I really don't support factory pasta any more. And in the end, having the hang of it, it almost makes no difference of time.
What is traditional pesto made of? How to Make Pesto like an Italian Grandmother | Genovese) Made with hand-chopped basil, garlic, Parmesan, olive oil and pine nuts. The real deal. If you've ever tasted pesto in Italy you know that the pesto in the United States just isn't the same. I honestly wish those who put baby kale, spinach, chard mix (any combination) They should just find a new name. As much as Love baby kale, spinach, chard I would NEVER mix it with parsley to Make Pesto.. because it “ain’t “!. (Italian: pestare), which means "to pound", "to crush",
This dish has an unconventional taste. You may love it, but I found, that most people don't. I have it about once a year, to "wash my mouth", so to speak.
I haven’t converted anyone in my family to anchovies, but that just leaves more for me!
I'd try this with nettles. (Yes, the stinging kind.) Tastier than either spinach or kale, and free this time of year. Pick them while they are still tender and you don't even need to remove the stems.
Atomic Shrimp made a video on stinging nettle soup, fascinating stuff
My aunt makes different kinds of dishes with stinging nettle.... as a kid I was afraid of them, thinking they'll still sting even after they're completely done 😂😂😂
I'm setting up a nettle patch in the garden, we don't have them wild here. Greens, tea, and a natural fiber similar to flax.!
I planted Kale just to try it but there are other greens with more flavor as you have said (nettles) here we do have "Qualities" (wild greens from different botanical families) with way more flavor than Kale or spinach and those "Quelites" just grow by themselves in the garden. I will try pesto made with Quelites and piñones (pine nuts) from a near by place where they grow wild as you would do with Nettles, good idea.
I just subscribed yesterday and I’m not disappointed. Thankyou for giving their Aussie - Italian teen some new ideas x
I tend to think of whole wheat pasta as cardboard too. Maybe I’ll have to try Sfoglini!
ooo i am saving this for when our garden kale comes in, we always have way more than we can eat in salads or soups--this sounds like a great way to use it!
I do a mixed bitter greens gratin too.
Found your channel today and got hooked immediately by your way of explaining things. This recipe is just perfect for my garden harvest of kale, spinach and green beans. Tomorrow I will make pasta with eggs from my hens. Thank you so much for sharing your knowledge.
My kind of cooking I love using my cooking for everything
Sfoglini is also the maker of Dan Pashman’s pasta shape creation cascatelli. I wonder if you have heard about it Helen? He has a great podcast series about it called “Mission impastable”
😋Wow! This looks super delicious, Helen! Looking forward to the next video using the pesto with fish.
Also thank you I like that way for blanching!!!
I love whole wheat bread, but I’ve had really bad experience with whole wheat pasta. The beans and pesto looks like a great pasta dish. Super healthy.Thanks !
Looks great Helen and as much as I enjoy it, a lighter version of pesto really appeals. This will be fun to try and I look forward to the next version! Thanks you!
Always learning something new with this channel!
Green, very green! I will try this recipe, it sounds good
Made it today. Delicious!
so glad you enjoyed it :)
Thanks for the recipe Helen! If anyone has a good idea it would be you, but I was wondering if there is any way to replace the parmesan in a pesto in a way that makes it a vegan recipe? Otherwise I will just make it without any parmesan.
you can skip parmesan or add a tiny bit of white miso.
I’ve added a sprinkle of nutritional yeast flakes in the past. I wouldn’t go too crazy with it because I think it can take over the flavor of the whole pesto, but a generous pinch has added some of that cheesy flavor. Obviously that doesn’t do anything to the texture though, in terms of what a hard cheese does.
This looks like a great way to get some greens in, thank you!
This looks great can’t wait to try! I usually sub walnuts for pine nuts in my pesto. Would that substitute work here.
of course :)
I hate wheat pasta as well. It does taste like cardboard. I'll try the Whole Foods brand. Thanks for the tip!
WOW! A use for Kale that I might actually try. Thank you Helen.
Baby kale tastes completely different from full grown kale. You can even eat it as salad!
Looks so delicious
Beautiful vibrant color. I can see adding mint to it and having it with grilled lamb.
I love whole wheat pasta. It also provides more protein and fibre
I love your channel 🌸
Wouldn't spinach or chard pesto be super astringent if you wilt them? Why not blanch them to get rid of some oxalate?
Thank you for this video.
Can I use pistachios instead of pine nuts? I'm very allergic to tree nuts and coconut.
Sfoglini needs to send you free products now!! :)
Well color me im-pesto-ed!
I'd *KALE* for some of this!
Good day Why my pesto became bitter in taste. Thanks
Not sure about raisins in the pasta dish. How about capers?
The pasta dish looks great but I wouldn’t add the raisins
Regarding the cardboard taste, please use handmade pasta only. After I started my new cooking adventure thanks also to your insightful pasta tutorial many years ago, I really don't support factory pasta any more. And in the end, having the hang of it, it almost makes no difference of time.
Kale is supposed to be super healthy but it has the mouth feel of texturized photocopy paper. Now, as a pesto...!
What is traditional pesto made of?
How to Make Pesto like an Italian Grandmother | Genovese)
Made with hand-chopped basil, garlic, Parmesan, olive oil and pine nuts. The real deal. If you've ever tasted pesto in Italy you know that the pesto in the United States just isn't the same.
I honestly wish those who put baby kale, spinach, chard mix (any combination) They should just find a new name. As much as Love baby kale, spinach, chard I would NEVER mix it with parsley to Make Pesto.. because it “ain’t “!.
(Italian: pestare), which means "to pound", "to crush",
This dish has an unconventional taste. You may love it, but I found, that most people don't. I have it about once a year, to "wash my mouth", so to speak.