Pesto (Italian: [หpesto]), also known as pesto genovese, is an Italian paste made with basil leaves, extra virgin olive oil, Parmesan (alternatively Grana Padano), pecorino sardo, pine nuts, and garlic. It originated in the Ligurian city of Genoa, and is used to dress pasta.[
Good morning friends. Hope you are everybody good. Today I’m making pesto for manus special for my pizza tomorrow. So I decided to make a video if you want to make a nice pesto at home. It’s very simple. I will show you what I use. So I already that’s 70 g of basil already washed and make sure you dry properly drain. You don’t know don’t need any water. So 120 ml of extra olive oil. I use 30 g of pine nuts. If you don’t have a pine nuts, you can use different nuts. But original with the pine nuts is the best way you can do. Uh otherwise some pine some different nuts you can use. And one garlic. I already removed the the middle side just because they quite that kind of flour that side. So remove it because it’s not very digestible. and also 70 gramos of parmesan. So very nice and easy. Um so I wash it already. I put my olive oil 120 grams inside the um the bowl. Also to avoid make your pesto overheat to to keep nice fresh color. Put the bowls in the freezer or you can put a piece of ice you know just to avoid to get too hot the machine is going to make it your your face is going to change the color. So, make sure put the bowl in the freezer or just h a scoop of ice will be will be fine. Okay, put everything in it. 70 g of basil. Okay, I put the garlic in. Just put everything together. Just put down. Be careful. Don’t put your hand. And the pine nuts as well. And we start to blend everything together. Nice and easy. Okay. And the machine is working. Let me see this. You have to go the security. Yeah. Help the machine because the olive oil at the bottom. Small batch. I normally do big batches. So just press everything inside. Okay, this like that. Yeah. Again, now I got to add the parmesan as well. Otherwise, it’s going to spin too much. Go the parmesan in. A pinch of salt. Okay. Always like that. Now she going to get nice beautiful texture. Okay. Oh, I can smell already beautiful pesto coming out. All right. So, I already take it couple of minutes. Always taste your pesto. So, some people like to be salty, some people like salted. So, I’m going to try maybe a pinch of salt. I do like a bit salted, but it’s perfect for me. Right now, I’m going to remove it. Yeah. show you there this beautiful pesto. Okay, put the all the pesto on the container. Also, you can make a nice pasta, guys. You can make a pizza brusqueta look nice and creamy pesto. There we go. Leave it. So, it takes me five minutes to make a fantastic fresh pesto to buy the supermarket. And uh try as well at home and let me know. And uh enjoy your pesto for next time. Cheers guys. See you next time.
6 Comments
Looks great! Will you have this in Queenโs Park farmers market on Sunday?
Thanks Massimo. I also make peso genovese. Sometimes i leave out the pine nuts. I take out the germ also in the garlic clove. Did you know by putting peeled garlic cloves in water on the stove and bringing to a boil and shock in cold water takes out the strongest flavor? I do that. Grazie ๐ฎ๐น.
If you can't afford pinuts, you could use sun flower ๐ป seeds.
Where are live is is crazy expensive. Grazie massimo
I find blenders really annoying for these types of foods for how much manual fixing it requires to get it to blend. I'd rather do it manually with mortar and pestle (supposedly it makes a difference in taste), but of course when making a big patch doing it by hand might not be a reasonable course of action, for that one of those immersion blenders tends to be pretty convenient as well.
Please give me your exact location. Would like to eat your pizza
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