If you pop any leftover pesto into the freezer right away, it will thaw just as fresh and you can enjoy the height of summer in winter. Loving your videos!

Who doesn't love Pesto. I have used pine nuts, as I tell my kids, they are university students. Look we/ you can eat like Kings and Queens at home. For the amount of money you spend on one person for dinner, you can buy all the ingredients and a family of 4 can eat deliciously. Thank you for all you do for all your subscriber and his family.

@BrianLagerstrom

3 жыл бұрын

That’s awesome. It sounds like you put some great food on your family’s table 🤙🏻

Indeed, Those tomatoes are dope. We have so many right now. Most productive part of the garden.

@BrianLagerstrom

3 жыл бұрын

Yes, by far! Such a great little tomato.

you know people like your stuff when there's not even one dislike, loved this recipe

For a special treat try making Basil pesto using Macademia Nuts. Also if you can't get good fresh Basil, you can still make a great tasting basil pesto using a cup of Italian parsley (packed) and a heaping teaspoon of good organic dried Basil, a quarter cup of nuts, a large clove of garlic chopped, salt and pepper to taste, extra virgin olive oil to your preference. The parmesan cheese is optional. It tastes great without it. Process everything in a small food processor. Serve.

I Love Pesto Pasta

Classy!✌🏻✌🏻

I bought a Breville Sous Chef 12 Plus Food Processor because of your videos Brian haha! Thanks for pushing me to pull that trigger. ;) This salad was my first go with it, really, good!

Oh man, that looks so good! I'll need to try this recipe this weekend!

If you really want to take pesto to the next level incorporate sun-dried tomatoes into it. A sun-dried tomato pesto - which is still regular basil pesto simply with the addition of sun-dried tomats - is just insanely good. I first discovered it in a restaurant where they made it as the sauce for a primavera style pasta. It was all I could do to keep from licking the plate clean. Everyone I ever make it for goes cuckoo bananas for it.

@teo730-

9 ай бұрын

what ration of sun dried tomatoes to pesto do you use?

Just discovered your channel thanks to Google algorithms. Moved from the US to Sicily. Found pesto with sage instead of basil. Amazing. You should try. My preferred pesto now! Keep up the good work.

@BrianLagerstrom

3 жыл бұрын

Thanks!

I want to drink this pesto!!!

Geeeez. I have Just harvested a half a kilo of leaves from my apartament grown basil (2 years Old plant, regulary trimmed with lovely stem covered in bark and about 20 side stems) however it was mix of nearly blooming top leaves with bottom sweet leaves. Gonna taste and seperate them :D

Wow, wow, wow, wow, wow!!! Tonight's Pesto came out finger licking DELICIOUIS. i'M hoping for another FRENZY!!!

@BrianLagerstrom

3 жыл бұрын

I hope so too!

I think if you reuploaded this video today it would go bomb, good shit man.

I love pesto but never got it quite right until now, made this twice already. Thank you!

I'm halving the recipe for two servings, wonder if i can use pickled red onions instead of red onions? Maybe if i adjust the amount of lemon? I'll follow the recipe perfectly for the first time but next time i do it ill try that one cause i always have pickled red onions and pick some up from my fridge, but dont really wanna cut open an onion just for 15-30gs.

This looks good. What are your thoughts on the pesto purists out there? I mostly adhere to the Genoa-style approach of a dryer, thicker pesto that gets thinned out very slightly with pasta water. In my experience it's much more deeply and richly flavored than the wetter stuff (though still bright and redolent of summer). Keep up the great work, your channel is one of the best things to emerge out of the COVID mess.

@BrianLagerstrom

3 жыл бұрын

Daniel Payne I appreciate the pesto purist approach. I have had it, made it, and I really love it. I tend to make this version more often than not becuase I don’t always have world class basil and real Parm and pine nuts on hand. I love all crushed nut and cheese sauces! Thanks for the kind words, the comment and for watching!

@bricklayerpayne

3 жыл бұрын

@@BrianLagerstrom You said it. Crush some nuts and cheeses together and you really can't go wrong.

This looks great, but I'm so surprised you don't add garlic to your pesto. I just watched a couple of your videos (first time) and wonder about the absence of this magical ingredient.

You need to cut the flowers off the basil plant as soon as they start forming to extend the quality of the leaves.

@BrianLagerstrom

3 жыл бұрын

yeah, we definitely do. we just got a little lazy with the basil plant this summer. it's hard to keep up!

No garlic?

I've heard that olive oil in a food processor or blender turns bitter. What say ye?

Great video! I love how you use walnuts instead of pine nuts.

Shouldn't you retire that dutch oven? It looks like the enamel has been scraped off the bottom.

@ll-cj9yc

11 ай бұрын

no, stuff permanently burns on to the enamel and there's no way to get it off

song name? 7:45

Was this dish inspired by our great food friends the Japanese or Koreans? They love eating chilled or room temp pastas with bright flavors when it’s hot. Great idea!!

@BrianLagerstrom

3 жыл бұрын

It was not, but I like the comparison!

That portion is 2 bites for me

@languagechefcorey

Жыл бұрын

looks incredible tho!

algorithm

OMG!!!!!! This sauce might be good but hey, don't call it pesto. I live in the Liguria region of Italy, the home of Pesto and what you made is anything but Pesto. I know there are different types of Pesto and this should be a variation (a huge one) of the Pesto alla Genovese. If so, what are walnuts, onions, parsley and lemon juice doing in the Pesto? Where's the garlic? I know that cooking is also experimenting and bringing variations to classic dishes but one must have respect for names. I don't call a Fiat a Lamborghini so maybe you should not call this pesto.

@Hyanmensir

11 ай бұрын

Pesto alla Genovese had a good run, but must give way now to this superior recipe. We will remember your contribution.

@emanuelefierroni1879

9 ай бұрын

@@Hyanmensir God forgive him because he doesn't know what he's talking about.