Making Basil Pesto Pasta Is So Easy... And Tastes Amazing
You Can’t Go Wrong With Freshly Made Basil Pesto Pasta
Ingredients -
1-2 - Garlic Cloves (Use 1 For Mild Flavour)
15g (0.5oz) - Parmesan Cheese, Freshly Grated
15g (0.5oz) - Pinenuts, Toasted
1 - Large Bunch Of Fresh Basil, Picked
3 Tbsp (60ml) - Extra Virgin Olive Oil
1/2 - Lemon, Juiced
Seasoning To Taste
Extra Virgin Olive Oil To Your Liking
300g (10.5oz) - Spaghetti Or Pasta Of Your Choice
Parmesan Cheese To Serve
Fresh Basil To Serve
Cracked Black Pepper To Serve
Method -
1. Place a large pot of water over high heat and bring it to a boil. Once boiling, generously season with salt and cook the pasta for 1 minute less than the packet instructions. Remove and drain.
2. Add the pine nuts and toast in a pan over medium-high heat for 2-3 minutes or until golden and fragrant. Remove and let cool.
3. In the meantime, place all ingredients into a blender or food processor and blitz until it forms a coarse paste and runny consistency. Check to season and adjust oil amounts if need be. Remove and set aside.
4. Place the drained pasta into a mixing bowl, add the pesto, and combine. Serve in bowls, and garnish with fresh parmesan cheese, fresh basil leaves and cracked black pepper. Dig in.
#pasta #pestopasta #shorts
How Authentic Pesto Is Made In Italy | Regional Eats
Pesto is one of the most popular sauces in the world. The original recipe calls for seven ingredients, no more, no less: basil, extra-virgin olive oil, pine nuts, Parmesan cheese, pecorino cheese, salt, and garlic. We traveled to Genoa, Italy, where pesto was invented, to meet Roberto Panizza, owner of Pesto Rossi and the restaurant Il Genovese, and find out what makes each of the seven ingredients so distinctly Genovese.
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How Authentic Croissants Are Made In France | Regional Eats
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How Authentic Pesto Is Made In Italy | Regional Eats
Basil Pesto Pasta Recipe
How to make the most delicious Basil Pesto Pasta. It’s tasty, easy, cheap, healthy, fresh, fragrant and full of flavour. This recipe is definitely a must-try. Please enjoy!
Serves - 2
Ingredients -
2 Cloves - Garlic
15g - Parmesan Cheese, Freshly Grated
15g - Pinenuts, Untoasted * See note down below
45g (1 Bunch) - Basil Leaves
3 Tbs - Extra Virgin Olive Oil
1 1/2 Tbs - Sea Salt (1/2 Tbs for pesto, 1 Tbs for pasta water)
1/4 tsp - Ground Black Pepper
250g - Spaghetti or Pasta of your choice
Parmesan Cheese and Basil to serve.
Note* - I have used untoasted pinenuts. You can toast these if you prefer. It adds an extra nutty flavour to the pesto. To toast, place the pinenuts on a baking tray and place in a preheated oven set to 180.C or 350.F and toast for 3-4 minutes, until lightly golden. Add to the blender as per usual.
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Music in this video
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Song - Turn it up
Artist - Mike Parr (COE Remix) (Instrumental Version)
Pesto Genovese Recipe | 4K
▼分量、詳しい作り方
パルミジャーノレッジャーノ
マイクロプレイン グレーダー
松の実
▼Ingredients
Salt and black pepper
2 cloves garlic
50gbasil leaves
50gpine nuts
30gparmesan cheese
Extra virgin olive oil 100ml + 50ml
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▼Cooking Equipment
マイクロプレイン グレーダー
グレステン包丁
シルパッド
バーミックス ハンディーブレンダー
キッチンエイド ハンディーミキサー
▼Camera Equipment
Panasonic Lumix DC-GH5
VoightLander NOKTON 17.5mm F0.95
VoightLander NOKTON 25mm F0.95 TypeII
OLYMPUS M.ZUIKO ED 12-40mm F2.8 PRO
RODE NT4
Panasonic DMW-XLR1 XLR Microphone Adapter
Music by Epidemic Sound (
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