#pesto #recipe #italianfood
Everyone loves pesto, but most of us have only tried the basil-based “Pesto alla Genovese.” It’s one of my favorite things to eat, so Eva decided it was time I learned about some OTHER Italian pesto recipes… and I’m really glad she had the idea…
Today she’s sharing how to make the perfect basil pesto, plus a few other pesto variations you might want to try!
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For those who are interested, this is the beautiful mortaio we got (affiliate): https://amzn.to/3ZKDTiS
AGGIADDA PESTO RECIPE – https://www.pastagrammar.com/post/aggiadda-garlic-pesto-recipe-how-to-make-white-pesto-sauce
PESTO ALLA TRAPANESE RECIPE – https://www.pastagrammar.com/post/pesto-alla-trapanese-recipe-how-to-make-sicilian-pesto-sauce
PESTO ALLA GENOVESE RECIPE – https://www.pastagrammar.com/post/classic-italian-pesto-alla-genovese-a-homemade-recipe-for-the-best-basil-pesto
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00:00 – The Many Pestos of Italy
01:06 – What is Pesto?
01:27 – How to Make Garlic Pesto
03:47 – Trying Aggiadda Ligurian Pesto
04:20 – How to Serve Aggiadda Pesto
04:57 – Aggiadda Garlic Pesto & Roasted Potatoes
07:28 – How to Make Sicilian Pesto
08:45 – Why You Can’t Make Pesto in a Blender!
12:16 – Trying Pesto alla Trapanese
12:35 – How to Make Busiate Pasta at Home
14:38 – How to Make Pesto Pasta
15:35 – Busiate Pasta with Pesto alla Trapanese
17:42 – How to Make Pesto alla Genovese: The ONLY Recipe
20:33 – Trying Homemade Pesto alla Genovese
21:57 – Pesto & Ricotta Bruschetta
23:55 – Pasta Grammarian in Action!
25 Comments
There are so many interesting ways to use pesto, do you have any favorites to share?
I just made the Sicilian Pesto and wow that’s a workout. My mortar and pestle is a small marble one so by the end I had to graduate to a bowl. Mine still doesn’t look as finely mashed as yours. Very strong garlic flavor and it has a little heat to it, from the garlic I’m guessing. I made a loaf of bread and I’m going to grill a few slices and use the pesto as a spread. Can’t wait.
The bread pesto reminds me of the Greek side dish/condiment “skordalia.”
I very much enjoy your videos and information….. thank you
Please make a cookbook! I hope there will be one I can buy in the near future. I have printed some of the recipes from the blog, however a collection with some photos would be so great!!! Or a printable version would be helpful. I hope you will also revisit the KETO diet concept. I think there are a lot of good options that can be low carb yet still flavorful. I love the videos too. Always entertaining and educational for this part-Calabrian (Cozenza) who didn't grow up with the family to learn the cooking, just the spirit. 🙂
Hello to you both, Eva I have a question May i plz ask you were you got your Mortal? Eva, I just a few days ran into Pasta Grammar and because your so down to earth and Cook Amazingly 😱🇲🇽 I am taken back by how humble you are, I ❤️it you and your husband are loved 🥰 and ⭐️ 💫 🌟💫thank you for sharing such outstanding recipes from you! Your mama! And more 🙏 Gracias!
sorry for being so lazy, I didn´t scroll down too far. Why are your potatoes so green? We´d consider them bad here in Germany.
that was great , i will do more pesto now!
Hi Eva and Harper, is there any nut to substitute for pine nuts in the pesto that will work? Thanks I love ur show, you guys are awesome! 🙂
The vibes were not "Spanish", they were Mexican. Tomatoes come from Mexico and we also have "molcajetes" which are the foundation for our salsas. Spanish cuisine? Hell, no.
This is truly a masterclass in pesto. The first one blew my mind. Thank you!
IN THE KITCHEN WE ALL PUT OUR HAIR BACK !!! DELISH !! CIAO!!
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!
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. ❤️
💕👍 🙋♀️ 🇫🇷
Does Eva have a sister or cousin ? 😂 no really absolute congrats to you guys! Love your channel! There’s so much out there to be learned
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 want to marry a girl with hair just like hers )))
…do you call him "agape"? Did I hear it correctly?… I mean, if you are from Calabria, some Greek roots are totally expected. And I find that very sweet and touching.
Love your channel!
The music when ricotta meets pesto… made me laugh out loud. A match made in haven on earth! 😉
It all was mouth watering 😋🥲. I wish I didn't arthritis. Otherwise I would adore these recipes. Thank you Eva❤
It might be the yeast in the bread that gives the Aggiadda the "cheesy" flavor.
This is my absolute favourite channel. I'm pretty shure that I need to move to Italy. BTW those potatoes looked rather green, was it just the indoor lighting, a particular sort, or was it sun damage?
PESTO means paste