How to Make FRESH BASIL PESTO Like an Italian

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Published 2021-01-31

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!

#basilpesto #pesto #basilpestosauce

🌍Get the recipe on my website www.vincenzosplate.com/recipe-items/fresh-basil-pe…

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⏱️⏱️TIMECODES⏱️⏱️

0:00 How to Make Basil Pesto
0:36 Introduction to Basil Pesto
1:20 How to Get Basil from the Garden
2:08 How to Wash the Basil
4:09 Ingredients for Basil Pesto
5:14 How to Make the Pesto
8:39 Trying Basil Pesto

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All Comments (21)

@JustMe54328 2 months ago

I’m from India, i made it with cashew nuts. I was lucky to have a bottle of top quality olive oil from Greece. It was too yummy, my whole family including my grandmother loved it.
@RocRizzo 3 years ago

Pesto freezes well. We store it in ice cube trays, and use it all year, until next summer.
@Mvubo 3 years ago

I made this, and it was perfect! It tasted so fresh. No more store-bought for me. Thank you so much.
@nuclearnadal2821 3 years ago

Yes finally a pesto tutorial, Italian food for me is comfort food for every mood
@JerryRutten 3 years ago

I once made pesto myself, and I never bought a jar of pesto anymore. And I like to clean the mixer with my fingers. Finger licking good! Vincenzo, That was a beautiful video, again! Ciao!
@chrisbrowning550 3 months ago

This is one reason to why I love Italian food so much,. Simple and if done with good ingredients it really is the best.
@sanchezjean38 2 years ago

Man I love when you show the geography of things. Thanks!
@vidyo1022 3 years ago

I love pesto in my pasta, pesto pasta is one of my favorite dishes
@koushinproductions 2 years ago

This video made me get into farming my own little garden. Started with Genovese basil which I didn't know is so easy to grow here in the tropics, they grow like weeds and now I have an endless supply and pesticide free basil, they grow so fast I have more than I know what to do with the rest. With Italian parsley, I have little luck, many did not germinate and the handful that did is still at 4 inches tall like they are stunted for a month now. Tomato Roma, I have better luck, they are now flowering, hope they taste good.
@peterbell7682 1 year ago

Thanks for teaching me how to cook like an Italian! You've inspired me in the kitchen so much over the last 12 months. We have our own basil growing in plantar boxes and get the good pasta now. We often make your basil sugo every week.
@marisol3928 4 months ago

I made this and OMG I am in love! This basil pesto recipe is now a STAPLE in my cooking. Thank you Vincenzo!
@cll581 3 years ago

It smells so good.
@tommanning7337 3 years ago

Awesome!!!! I can’t wait for summer, love growing basil👍🏻👍🏻
@lucianoespinosa6094 3 years ago

vicenzo, thanks a lot! your videos are awesome, and thank you for showing the original italian dishes and recipes
@bmsmusician 3 years ago

One of my favourite weekend treats to make! So simple and delicious on some ciabatta. And natural compared to the crappy store bought pesto.
@masselfur 3 years ago

I love these Videos, they are so motivational and inspiring. My family is loving all the Italian food they get out of it.
@luckyduckytv4255 2 years ago

I love your recipe! Thanks. I picked my first basil today!
@bieberforever30 3 years ago

Omg! I need this video so much! Last night I made pasta with pesto and I wondered how to make pesto sos by myself next time😍 thank you for this video❤️ greetings from Serbia🇷🇸🥰
@user-ut9kp3yf1n 11 months ago

Something else that works good is to actually heat up the oil with the garlic to infuse the oil then let it cool to room temp before continuing. It really increases the depth of the flavor.
@manenuljus5274 3 years ago

I just made your old and new bolognese Ragu, and dang the new recepy is muuuuch better, love the content