There are so many interesting ways to use pesto, do you have any favorites to share?

@dennistafeltennis1190

Жыл бұрын

I'm pretty sure i would love them all :P

@deanp7899

Жыл бұрын

awesome video, where did you get that jumbo Mortar and Pestle ? what brand is it ? thanks for all the great vids

@ericpmoss

Жыл бұрын

@@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.

@sevenandthelittlestmew

Жыл бұрын

@@deanp7899 they have the link in the video description. 😊

@ericpmoss

Жыл бұрын

@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 ❤

I wait all week for Eva and Harper and they don’t disappoint! ❤️❤️

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. ❤

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.

@nicshu2171

Ай бұрын

I heard ice cubes dull the blade, have you had trouble with that?

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.

@Angela-kc5ui

9 ай бұрын

I second that.

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

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 😊

Love Eva's explanations.... her trying to find the words is just precious, somehow makes me pay more attention and I remember everything better😂

@nathanwildthorn6919

11 ай бұрын

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.

@EGOCOGITOSUM

Жыл бұрын

Both fail, lol, the only decent mortar pesto technique is on Giallo Zafferano

@MsJavaWolf

Жыл бұрын

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’m not sure why the entire earth doesn’t eat this way😂😂 we would all be such happy humans 😎🌸 God BLESS

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 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!

@Angela-kc5ui

9 ай бұрын

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 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!!).

I had a pesto made of radish leaves, hazelnut, olive oil and Parmigiano once. It was great.

@ps5801

Жыл бұрын

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.

@godsowndrunk1118

Жыл бұрын

I wish radishes always had the leaves left on. It's kind of hit or miss where I live.

@przgor

Жыл бұрын

@@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.

@MsJavaWolf

11 ай бұрын

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.

I posted a comment the other day about a dish my landlord in Catania and how he used new, baby zucchini leaves and I didn’t know why… Eva just answered this mystery! The newest, tiny leaves are SWEETER!! Doh!! Bravo Eva!!

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 !!

@ifyouloveChristyouwillobeyhim

Жыл бұрын

Thanks for mentioning that! Here is my favorite recipe for anyone who doesn't know it: m.kzread.info/dash/bejne/hoigpqOeqZWqeNI.html&pp=ygUPUGVzdG8gZGkgcnVjb2xh

@vincentwinner

Жыл бұрын

@@ifyouloveChristyouwillobeyhim 😋🤤

@kuebbisch

Жыл бұрын

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.

@ifyouloveChristyouwillobeyhim

Жыл бұрын

@@kuebbisch Question: what do people mean when they say pasta salat? Because the pasta's always salted when it goes in the water, right?

@kuebbisch

Жыл бұрын

@@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.

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!

@PastaGrammar

Жыл бұрын

Very interesting! Thanks for letting us know. We wonder if this was something ancient Greek settlers brought to Italy... 🤔

@abep4567

Жыл бұрын

@@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.

@efibasdra6328

Жыл бұрын

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.

@ssanti66

Жыл бұрын

​@@efibasdra6328 Aglio means garlic in Italian. Does agliada mean something in Greek, or resembles a Greek word?

@efibasdra6328

Жыл бұрын

@@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.

Another wonderful video, guys! Thank you!

I just love her!! Thanks for the lessons and infos! Love it!

It’s torture to see videos with fresh ingredients when the snow is still melting here! Looks wonderful and summery! 😋

The first pesto reminds me of Toum which is a garlic sauce from Lebanon. Perfect for potatoes and chicken!

I’m so grateful for your videos because I always learn something!!!

Congratulations Eva on your new Mortaio! Thank you to both of you for sharing these unique pesto recipes!

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.

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 😄

I love watching Ava and Harper interact and the recipes, bellissimo!

Wonderful recipes! I must try them.

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!

Pesto is one of the foods I had never tried until we visited Italy. It was love at first taste.

Fantastic video. One of the best one yet. I love it

Excellent lesson on Pesto, Thanks Eva!

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.

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!

This is great! I'll have to try some of these recipes.

Best Italian cooking channel hands down 💯💯💯

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.

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.

@PastaGrammar

Жыл бұрын

Grazie mille ❤🙏

Wow. Everything looked great. Need to try these recipes soon

You both are so wonderful .I can’t get enough of your recipes. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤

omg eva's hair so amazing and gorgeous! , and the foods she makes and share's!

Eva breaks out the almonds and you instantly know it is a Sicilian recipe!

@deniseg812

Жыл бұрын

I thought, Portuguese. Spain

@webb2kmo

Жыл бұрын

I'm addicted to almonds!

@elenamaria3651

Жыл бұрын

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!!! 👌🏽

@Angela-kc5ui

9 ай бұрын

I thought of Sardegna

Eva has such a gentle loving touch when she handles her ingredients and cooking implements….she imparts LOVE to her food. Bravo Bellisima Eva!!

Just in time for spring and my thriving basil plants! Grazie tantissimo!

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.

@alessandromancuso7242

11 ай бұрын

e il sugo di noci!

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.

@PastaGrammar

Жыл бұрын

Wow, that's amazing! Best of luck with the move ❤

Ingenious, thank you Eva

I have the small basil in my garden. In Brazil, basil bearing small leaves are quite commonly found.

@Clara_Elena

Жыл бұрын

In Mexico too!

Love fresh home made Pesto alla genovese, it's impossible to describe even to someone who had store bought

@deniseg812

Жыл бұрын

The smell should be potpourri

This is just only my fourth video that I’ve seen from you guys. I hit the subscribe button after I finished the first one that randomly showed up on my feed, which was the one about making home made ricotta. I’ve noticed that many of the cuisine videos tend to have a snooty tone about how dishes are not being made correctly like they used to make them back in the motherland (not only Italian, but with all the cuisines from different countries/cultures). With that being said Eva is a breath of fresh air with her enthusiasm for spreading her own knowledge that she acquired growing up in Italy without the snootiness. She is a strict, but caring teacher, and I’m here to learn

I really love watching you cook. This is the best channel

I just try these! I also really like your Calabrian pesto with ricotta.

@ps5801

Жыл бұрын

James Webb Ditto. I always have some in the freezer, start to get panicky when I get low.

@Anesthesia069

Жыл бұрын

@@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.

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.

@daniby9894

Жыл бұрын

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.

@irmar

11 ай бұрын

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!

Eva is magic. these dishes!!

I very much enjoy your videos and information….. thank you

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!

@sO_RoNerY

Жыл бұрын

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

My soul is comforted now! Please please please continue…

You guys are Incredible! I have got to try some of these!

90% of served pesto is gross. But when it is good, it's very good.

@tpn3561

Жыл бұрын

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...

My current favourite cooking show and great to learn some Italian!

Wow I would never have imagined this pesto combination. Thank you so much.

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.

@Itried20takennames

Жыл бұрын

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.

@mn7486

Жыл бұрын

@@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.

@KCEBGaming

Жыл бұрын

@@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

@KCEBGaming

Жыл бұрын

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.

@ffwast

8 ай бұрын

@@Itried20takennames Do we have proof that fresh herbs are healthier than corn syrup and seed oil? Yeah,do you have brain damage?

the best Italian cuisine video I ever saw

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...

THANK YOU THANK YOU THANK YOU.....IV'E JUST FOUND YOU CHANNEL AND ITS THE BEST!!!

Thanks for showing us this type of cooking from the heart, we need to bring back this type of cooking/lifestyle.

I’m so happy I found you. My husband makes our pasta and loves pesto. I love having new recipes to try!♥️♥️♥️

21:31 The one-second pause followed by a choral vocal makes this shot of the blending of the two ingredients so magical.

Super!! Love the ricotta and pesto--can't wait to try!! You guys are Great!! Always A Pleasure to Watch!!

Very informative! Thank u!

Thank you - such good info!!

Love fresh pesto. It soon to be summer here, so fresh basil will be here!

This is insanely useful information. Thank you two soooo sooo much! Can't wait to try each one!

This is truly a masterclass in pesto. The first one blew my mind. Thank you!

I had no idea there were so many types of pesto. Thanks Eva for always teaching me something new.

Grazie mille per queste ricette!

Thank you for the great videos.

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!

I am going to make these. All look amazing and delicious. Thank you Eva and Harper. Love and blessings to you both ❤❤☀️🌞

You two are just SO charming and a joy to watch always! I learn so much every video I'm so grateful. 🥰

How wonderful... love you 2....Grazie!!! ❤️👍😘

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😀

Yummy, we are growing basil, so I want to make many things, thank you for your teaching us.

Your videos are wonderful, thank you for sharing these recipes. God bless you and yours always and forever.

I have learned so much and make pesto using pistachios, I am in love

So glad to see this! I can never find really good pesto! I will grow different kinds of basil to make different recipes..

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!

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

I hope you realize just how blessed you are to have this woman in your life !! 🙏🙏🙏💕😊

we love you Eva and Harper, Thank you for the great information and recipe. 💜💜💜👏👏👏😘😘🤤🤤🤤🤤

Wow! Thanks for making this video. 👍👍👍

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!

My uncle is from Palermo. Love visiting him as he always cooks for us. I have never had capers and anchovies on pizza and I was sold on the first bite. Amazing

😋😋😋 Eva and Harper, thank you again!🥰

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. ❤️😋

Yes, I saw your family making this pasta with your mother and her friend when they came to visit Italy. Looks great.

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. ❤️

I made your pesto allá genovese tonight for my family, and we all _LOVED_ it. 🖤👏🏼🎉

Just made the tomato pesto. Absolutely delicious! Thank you.