How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
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EASY Basil Pesto Pasta Recipe | How to make FRESH PESTO!
LEARN HOW TO MAKE A FRESH BASIL PESTO PASTA RECIPE!
LAY HO MA!! My friends recently gifted me with some incredible fresh basil and cherry tomatoes, so I knew I just had to make some amazing basil pesto and tomato pasta. The thing I love about this dish is that it's super easy to put together, especially if you make the pesto ahead of time. Join me in this episode and learn how to make a delicious basil pesto pasta from scratch! Let's begin.
Ingredients:
BASIL PESTO:
3 cups fresh basil leaves
few sprig of parsley
2 pieces of garlic
1/2 tsp pink salt
1/4 cup cashews
pepper
1/2 cup olive oil
BASIL PESTO + TOMATO PASTA:
1/2 cup cherry tomatoes
2 cups dried pasta
drizzle of olive oil
1 green chili pepper
3-4 generous tbsp pesto
salt and pepper to taste
few leaves of basil
Directions:
1. Add the pesto ingredients into a blender and blend on medium high using the tamper if needed
2. Bring a pot of water to boil for the pasta
3. Slice the tomatoes in half
4. When the water comes to a boil, season with a pinch of salt. Then, add in the pasta
5. Stir occasionally and cook the pasta to package instructions
6. Keep 1/4 cup of pasta water and strain out the rest
7. Heat up a sauté pan to medium heat. Drizzle in some olive oil
8. Finely chop the chili pepper. Add in and sauté the pepper and tomatoes for about 1min
9. Add in the pasta followed by 3-4 generous tbsp of pesto. Add in the pasta water and season with salt and pepper
10. Stir for about 1min and plate. Garnish with some fresh basil and serve!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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THE BEST SUN-DRIED TOMATO PESTO PASTA!!
Easiest most delicious sun dried tomato pesto. I know you have basil ???? growing out of control like I do so let’s make a delicious nutty but sweet pesto. It can be stored in the freezer for up to 6 months and you can even freeze it in a ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
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4 cups fresh basil leaves
1-2 garlic cloves (I like more but it’s up to you)
1/2 cup walnuts or pine nuts (use hemp hearts if allergic to nuts)
1 cup grated parmigiano
1.5 cups sun dried tomatoes
1/2 cup olive oil or until desired consistency (could be less)
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Please note: you can use hemp hearts or seeds if you are nut-free. Use as much sun dried tomatoes as you like. I don’t measure when I cook, I was taught to taste and adjust so everything is to taste. Pecorino romano cheese instead of parm is also an option. Feel free to use 1/2 spinach and 1/2 basil leaves if you want a milder taste which is what I often do as well. You can lightly toast your nuts in a pan or leave them raw, up to you.
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1. Add the basil, garlic, and nuts of choice to a food processor. Blitz until crumbly. Add the grated parm, sun dried tomatoes and blitz again. Slowly start to add in the olive oil through the spout and a little bit at a time until you have your desired consistency. You can use it within 7-10 days in the fridge or freeze in a ice cube tray. If you don’t have a lid for your ice cube tray you can also freeze it and once it’s frozen you can transfer into a Ziploc bag for individual portions. If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough. Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken, shrimp or anything else you love.
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Pesto | Basics with Babish
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Basil Pesto
Homemade pesto is magical. The moment you take the lid off that blender and smell that warm, fragrant steam, your mind is blown. It's one of the few times in the kitchen where I take a pause and just smell for a while. This recipe is really something special.
Today, we do indeed have a special guest. My hamster, Pesto, not to be confused with edible basil pesto. Too many people have come after him with recipe ideas on how to cook him, but today, he's a judge right alongside me for the very food from which he got his name.
Pasta
2 cups all-purpose flour
3 eggs + 2 yolks
2 tbsp olive oil
1/2 cup salt
Pesto
2 cups packed fresh basil
2 cloves garlic
1/4 cup pine nuts + 1/4 cup for garnish
2/3 cup olive oil
1/2 cup grated parmesan + more for garnish
1. Add flour to the cutting board and make a well (hole) in the middle with a bowl.
2. Add eggs, yolks, and olive oil to the well and whisk until well combined.
3. Slowly incorporate the flour into the middle until the mixture is uniform, then use your hands to knead the dough together until smooth.
4. Place in the fridge with plastic wrap and let the dough rest for 15-20 minutes.
5. Roll out pasta dough as usual into whatever shape you want.
6. Cook pasta in salted boiling water, then toss in a bit of olive oil and set aside.
7. Blanch (cook) basil 15 seconds in boiling water, then cold shock in ice water. Dry it off immediately after.
8. Roast garlic in a bit of olive oil over medium heat, then set aside.
9. Toast pine nuts until golden brown and aromatic, then set aside.
10. Combine all ingredients in blender and pulse until well combined.
11. Toss pesto with pasta and enjoy. Try not to heat this up too much, as the olive oil will separate and cheese will release oil. The best way may be a quick pulse in the microwave. Enjoy!
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