Comfort food shouldn't be this healthy.... Basil with crushed nuts on homemade pasta? Comfort food generally is creamy and buttery with tons of fatty over processed deliciousness.
Props to the chef on making something delicious without butter, masses of cheese, or bacon/meat.
iPhTx3- Sorry, healthy and good things are not full of butter and creamy but those that are good to eat and do not hurt for your health. To make a good "pesto Genovese" sauce (just like this one) need only 3 things that you saw (bad), pine nuts, no walnut, basil, parmesan cheese (or grana or pecorino), extra virgin olive oil. Not all of those things that you said, no butter or grease, but only good olive oil....maybe you need to eat a good food and a pair of glasses...regards from Italy
shk123 - You talk like a baby, you're used bad, in my house we eat smelling first the food, which cannot be savored with the eyes but with the mouth. You are then one of those who swap the chocolate with the shit and conversely!
This comment has received too many negative votesshow
Lol she's at a restaurant alone, what a fucking loser
Also, why the fuck are people talking about food like it's some sort of poetry? It's just fucking food, it goes into your mouth and sometimes it has a certain taste that you respond good to
@BlueBajs that you respond WELL to. Pick up a grammar booklet on your way to the fast food restaurant you're headed to for your next helping of "just fucking food".
@BlueBajs It does not have to be, if I were to respond to something in another language it would just be respectful for me to use it properly, however, grammar is a problem in all languages, not just English.
@BlueBajs Then type your comments in Swedish. My point is, use it properly, or be prepared to be corrected occasionally, and take it as a learning experience...
@ifbei Pesto doesn't oxidize. Change in color comes from the bruising of the basil. The reason the pest in the video is such a light green is because in a food processor the fast moving blade creates heat and friction. A mortar doesn't so you keep the color.
@chefkoo He never said pesto oxidizes he said basil does, and they cut out a section of this tape, he says to tear the leaves instead of chopping them, because chopping them makes them more oxidized. Also, a mortar creates friction. The change in color comes from breaking the cell walls when chopping or cutting, regardless of friction. One last thing to realize, the light color is also due to the light color of the nuts.
@chrismclamore I never said it oxidizes either. As for the color, chopping or crushing or anything doesn't oxidize the basil. Basil is un-oxidizable. When you tear the fibers of many vegetable it becomes dark. This isn't oxidization. Oxidization is when air reacts with the flesh of the plant and destroys the electrons. Basil, having no flesh, doesn't oxidize.
@chefkoo Are you a cook? Or a gardner? Because you seem to know nothing about Basil... It can, and DOES oxidize. Also, an electron can only be destroyed by Electron-Positron annihilation. So not big on science either...
maybe it tastes a lot better than it looks... but the pesto looks too watered down near the end and the pasta looks limp. Could just be that it doenst show its beauty on cam tho. I make fresh pasta and pesto at home. My pasta has more bite to it, and my pesto is thicker. I do wish i has those great ingredients to use though.
That is way that particular noodle is called:"mandilli de sea", silk handkerchief. The pesto is supposed to be "loose", so it won't clump up! Let's not forget that pesto is a cold sauce that it is never warmed up on stove.
Paolo and I worked together in the 80's at Ristorante Aldino in Genova. Paolo is the only chef in USA authorized to make GOP pesto. If you are looking for truly Genovese cuisine, you HAVE to visit him!!!!!!!!!!!!!!!
Wow......finally..... A real Italian chef who really knows how to make good Italian food ! Bravissimo ! I can tell just by the look of it that this dish will taste just delicious. Perfectly executed. A true chef: he uses only a few ingredients, but all are fresh and of high quality. He knows the trick is to keep it simple and not to "show off" by using too many ingredients. Gracie mille. More please !!! ;-)
@xSuLFaTEx No.....that's all there's to it. I made this dish too and it tastes just fine. It could be better but I could not get all the correct ingredients as shown in this video. That Liguria oil is very hard to get, overhere.
He also used REAL Italian produce !! The only way to taste real Italian food is to go to Italy or to use real Italian produce. Use anything else and all efforts made will strongly affect the final result. Look for Liguria olive oil and pecorino or parmigiano cheese.
I know! I'm totally following that tip. Don't think that the cheese battle is something anyone would be willing to lose, but the truth is in my experience working with Italian chefs is that it varies from region to region. One chef from Abruzzo might use Pecorino, but a chef from Emilia–Romagna would use Parmigiano Reggiano. Who knows--might break down even more locally.
I know! I'm totally following that tip. Don't think that the cheese battle is something anyone would be willing to lose, but the truth is in my experience working with Italian chefs is that it varies from region to region. One chef from Abruzzo might use Pecorino, but a chef from Emilia–Romagna would use Parmigiano Reggiano. Who knows--might break down even more locally.
with simple oil he does NOT mean italian EVO, he does NOT mean extra virgin.
If you do not have the italian oil he refers to (from leguria), you need to use oil with as little flavour as possible.
extra virgin (unless leguria oil) kills teh flavour of the other ingredients.
the oil is not meant to add flavour, because only legurian oil has the fruity, olive taste. other extra virgin oils have every flavour except fruit :P.
This comment has received too many negative votesshow
When he says "simple oil", he means Italian EVO ( extravirgin olive oil), in this case from Genova, North Italy.
This is because, aboard you can find many kinds of EVO that are not really italian, even if it says so on the label. The best way to get an original italian extravirgin oil, is buying it in Italy or by internet .. don't expect it to be cheap ....but wonderfully taste indeed
At 2 minutes he says "Use simple oil, NOT EXTRA VIRGIN because if you use extra virgin you'll kill all the flavor of the basil, the pesto, everything."
I do agree with you though that real EVOO does have a wonderful flavor.
Good extra virgin olive oil has a very strong and pronounced taste - the stuff in the supermarkets usually don't fall under this category =p
I think what he's trying to get at is to use a oil with a less pronounced taste so as to not overshadow the other elements in the pesto - use a oil with a lighter taste. Use your own discretion, as long as the oil's flavor isn't too strong, it won't kill the other ingredients flavors.
I don't like pesto sauce... then again my mom makes it with a ton of butter and oil and it just tastes like watery basil so maybe i haven't had the real thing yet..
This is great stuff. NYC is fortunate to have a truly Ligurian chef showing them the real deal. I will have to take out my mortar and pestle from now on. White wine in the pasta... fascinating!
Finally a video where our cuisine isn't fucked up or shown by pretencious non-italian douchebags, forza italia!
JoesPlaying 1 month ago
@bobwatters it's Grated Parmiggiano Reggiano , a really good italian cheese :)
caskaldez1309 2 months ago
2:05 what was he adding? looked like parmesan cheese.
this looks good as hell! i wanna try it now!
bobwatters 2 months ago
Comfort food shouldn't be this healthy.... Basil with crushed nuts on homemade pasta? Comfort food generally is creamy and buttery with tons of fatty over processed deliciousness.
Props to the chef on making something delicious without butter, masses of cheese, or bacon/meat.
iPhTx3 3 months ago
iPhTx3- Sorry, healthy and good things are not full of butter and creamy but those that are good to eat and do not hurt for your health. To make a good "pesto Genovese" sauce (just like this one) need only 3 things that you saw (bad), pine nuts, no walnut, basil, parmesan cheese (or grana or pecorino), extra virgin olive oil. Not all of those things that you said, no butter or grease, but only good olive oil....maybe you need to eat a good food and a pair of glasses...regards from Italy
deahera 1 month ago
This comment has received too many negative votes show
Looks more like a vomit on a plate
shk123 4 months ago
shk123 - You talk like a baby, you're used bad, in my house we eat smelling first the food, which cannot be savored with the eyes but with the mouth. You are then one of those who swap the chocolate with the shit and conversely!
deahera 1 month ago
I'd check out her gentle folds
lordmagicpants 4 months ago in playlist Season 1
That dish looks beautiful!
preppychrisbou 5 months ago
That woman is a serious fan of the food.
LazyarnTumblr 6 months ago
what no garlic or lemon juice
Shanongao 6 months ago
what no garlic
Shanongao 6 months ago
The Besto Pesto !!!
TheBill2468 7 months ago 2
did he say he was from genovia?? like in princess diaries?
kawaiipapillon 9 months ago
@kawaiipapillon Genova.. a province in italy. Not genovia :P
amerreda44 8 months ago
kawaiipapillon He said "I'm from Genova" , ( > Liguria > Italy )
deahera 1 month ago
No, no you don't "literally" eat it with your eyes. Stop destroying our language.
lonelymarker 1 year ago 2
Yuuuuuum
r3b3l1n 1 year ago
Chefs like these that make me want to learn everything about Italian culinary and the LANGUAGEEE RAHHH
FlipSnipeZ 1 year ago 3
This comment has received too many negative votes show
Lol she's at a restaurant alone, what a fucking loser
Also, why the fuck are people talking about food like it's some sort of poetry? It's just fucking food, it goes into your mouth and sometimes it has a certain taste that you respond good to
BlueBajs 1 year ago
@BlueBajs The respect for food is a respect for life, for who we are and what we do... Thomas keller
fivedrake 1 year ago 2
@BlueBajs that you respond WELL to. Pick up a grammar booklet on your way to the fast food restaurant you're headed to for your next helping of "just fucking food".
chrismclamore 1 year ago
@chrismclamore Because english is my first language
BlueBajs 1 year ago
@BlueBajs It does not have to be, if I were to respond to something in another language it would just be respectful for me to use it properly, however, grammar is a problem in all languages, not just English.
chrismclamore 1 year ago
@chrismclamore Not really, why would I?
Also, the language I speak natively (Swedish) uses a completely different grammar and I can speak that properly
BlueBajs 1 year ago
@BlueBajs Then type your comments in Swedish. My point is, use it properly, or be prepared to be corrected occasionally, and take it as a learning experience...
chrismclamore 11 months ago
@chrismclamore Sweden is one of the best educated countries in Europe when it comes to English
Also, this is an American website, why the hell would I speak Swedish here?
BlueBajs 11 months ago
omfg
TruthGirl101 1 year ago
Love his way of making the dough on the board. I would have failed so misserably if i poured in water and teh egg
Saltasuraelaka 1 year ago
aww... it... looks so delicious
Marianis2305 1 year ago
if you're using a mortar, how do you keep the pesto from oxidizing?
ifbei 1 year ago
@ifbei Pesto doesn't oxidize. Change in color comes from the bruising of the basil. The reason the pest in the video is such a light green is because in a food processor the fast moving blade creates heat and friction. A mortar doesn't so you keep the color.
chefkoo 1 year ago
@chefkoo you got that from another chow video, dont you XD?
xSuLFaTEx 1 year ago
@chefkoo He never said pesto oxidizes he said basil does, and they cut out a section of this tape, he says to tear the leaves instead of chopping them, because chopping them makes them more oxidized. Also, a mortar creates friction. The change in color comes from breaking the cell walls when chopping or cutting, regardless of friction. One last thing to realize, the light color is also due to the light color of the nuts.
chrismclamore 1 year ago
@chrismclamore I never said it oxidizes either. As for the color, chopping or crushing or anything doesn't oxidize the basil. Basil is un-oxidizable. When you tear the fibers of many vegetable it becomes dark. This isn't oxidization. Oxidization is when air reacts with the flesh of the plant and destroys the electrons. Basil, having no flesh, doesn't oxidize.
chefkoo 1 year ago
@chefkoo Are you a cook? Or a gardner? Because you seem to know nothing about Basil... It can, and DOES oxidize. Also, an electron can only be destroyed by Electron-Positron annihilation. So not big on science either...
chrismclamore 11 months ago
@chrismclamore dude cool your tits! haha its a youtube video about PESTO, not your nomination for the nobel prize. legit. stop hating on people.
ItsYijuBear 9 months ago
what type of basil does he use?
kyjpg 1 year ago
@kyjpg italian.
fardisghomeshi 1 year ago
maybe it tastes a lot better than it looks... but the pesto looks too watered down near the end and the pasta looks limp. Could just be that it doenst show its beauty on cam tho. I make fresh pasta and pesto at home. My pasta has more bite to it, and my pesto is thicker. I do wish i has those great ingredients to use though.
Aprilshowersss 1 year ago
@Aprilshowersss
That is way that particular noodle is called:"mandilli de sea", silk handkerchief. The pesto is supposed to be "loose", so it won't clump up! Let's not forget that pesto is a cold sauce that it is never warmed up on stove.
masveloce 1 year ago 3
eccezzionale
salafricano 1 year ago
Paolo and I worked together in the 80's at Ristorante Aldino in Genova. Paolo is the only chef in USA authorized to make GOP pesto. If you are looking for truly Genovese cuisine, you HAVE to visit him!!!!!!!!!!!!!!!
masveloce 1 year ago 2
Honestly as for making pasta at home -
try to avoid extra virgin olive oil if you are
looking for a more aromatic , smooth
basil aroma and taste.
Extra virgin olive oil musks and covers the basil aroma - so make this sparingly.
MDIS 2 years ago
Wow......finally..... A real Italian chef who really knows how to make good Italian food ! Bravissimo ! I can tell just by the look of it that this dish will taste just delicious. Perfectly executed. A true chef: he uses only a few ingredients, but all are fresh and of high quality. He knows the trick is to keep it simple and not to "show off" by using too many ingredients. Gracie mille. More please !!! ;-)
telescopereplicator 2 years ago 47
@telescopereplicator so he used basil, pinenuts, oil, and cheese. Thats all??? or did i miss something
xSuLFaTEx 1 year ago
@xSuLFaTEx No.....that's all there's to it. I made this dish too and it tastes just fine. It could be better but I could not get all the correct ingredients as shown in this video. That Liguria oil is very hard to get, overhere.
He also used REAL Italian produce !! The only way to taste real Italian food is to go to Italy or to use real Italian produce. Use anything else and all efforts made will strongly affect the final result. Look for Liguria olive oil and pecorino or parmigiano cheese.
telescopereplicator 1 year ago 2
@telescopereplicator how is using more than 3-4 ingredients being a show off?
TacoBoyManThing 8 months ago
oh wow
BlackMambaPANIC 2 years ago
Nice tip with soaking the basil!
Pecorino Romano or Parmigiano Romano which is most authentic, or is there another, or is its just a regional thing? Nobody can seem to agree!
Catsincages 2 years ago
@Catsincages
I know! I'm totally following that tip. Don't think that the cheese battle is something anyone would be willing to lose, but the truth is in my experience working with Italian chefs is that it varies from region to region. One chef from Abruzzo might use Pecorino, but a chef from Emilia–Romagna would use Parmigiano Reggiano. Who knows--might break down even more locally.
gforsythe1 1 year ago
This has been flagged as spam show
@Catsincages
I know! I'm totally following that tip. Don't think that the cheese battle is something anyone would be willing to lose, but the truth is in my experience working with Italian chefs is that it varies from region to region. One chef from Abruzzo might use Pecorino, but a chef from Emilia–Romagna would use Parmigiano Reggiano. Who knows--might break down even more locally.
gforsythe1 1 year ago
AHHHH!
dastave 2 years ago
awesome clip
lipinbc 2 years ago
I NEED THIS
williamhenkel 2 years ago
where is this place?
shifttradition 2 years ago
It's in the best place in the world, San Francisco.
jennyspenny77 2 years ago
does he use garlic? I love making pesto with garlic...
pinkpillow16 2 years ago
OMG that looks so good, im going to give it a shot
shifttradition 2 years ago 8
mmmmm YUMMY!
XenephusVC 2 years ago
come me lo scasserei quel piatto di pasta col pesto...
criedidi 2 years ago
wow i want some of that food
but most of all im sending this vid to my papa aka my grandpa
because he makes the best pesto pasta i have ever had in my life!
lets see if he can try to make it like this unless he already does lol
darkcammander55 2 years ago
BLOODY HELL!! She's about to fuckin' orgasm!!!
patmold 2 years ago
haha if you think she is, you should watch the "Perfect Fried Chicken" video. The guys in it are worse than her
MSISOAD 2 years ago 2
Sounds like you've never really seen an orgasm.
Soteniliene 2 years ago
Sounds like you like to take things too literally.
patmold 2 years ago
Sounds like you don't like it when people call on you.
I took it as you said it. How else would you take it?
Soteniliene 2 years ago
Sounds like you're a bit of a tard.
You were supposed to "take it", as anyone else with a basic knowledge and understanding of social situations would, as a joke.
patmold 2 years ago
Sounds like you're trying to cover yourself.
TIP: It's not a joke unless people think its funny. Try again.
Soteniliene 2 years ago
It always cracks me up when people say "I'm from [blank] so believe me, I know all about [blank]!"
Your heritage does not give you any more or less expertise than the next person. I grew up in SW Pennsylvania, and I know fuck-all about coal mining.
mhails 2 years ago 2
with simple oil he does NOT mean italian EVO, he does NOT mean extra virgin.
If you do not have the italian oil he refers to (from leguria), you need to use oil with as little flavour as possible.
extra virgin (unless leguria oil) kills teh flavour of the other ingredients.
the oil is not meant to add flavour, because only legurian oil has the fruity, olive taste. other extra virgin oils have every flavour except fruit :P.
so legurian oil, or tasteless oil. nothing else.
Rocksolid88 2 years ago 2
This comment has received too many negative votes show
When he says "simple oil", he means Italian EVO ( extravirgin olive oil), in this case from Genova, North Italy.
This is because, aboard you can find many kinds of EVO that are not really italian, even if it says so on the label. The best way to get an original italian extravirgin oil, is buying it in Italy or by internet .. don't expect it to be cheap ....but wonderfully taste indeed
...I am Italian, you can trust me :)
iekka 2 years ago
At 2 minutes he says "Use simple oil, NOT EXTRA VIRGIN because if you use extra virgin you'll kill all the flavor of the basil, the pesto, everything."
I do agree with you though that real EVOO does have a wonderful flavor.
DrunkyMcLushLives 2 years ago
Lol, you might be italian, but you're wrong.
He specifically says NOT to use EVO in the video.
damarei 2 years ago
awesome
presencegirl 3 years ago
did he say simple oil? is that like regular olive oil? i wanna make this but i dont know what he meant for the oil
drunkass77 3 years ago
I thought the same thing. What is simple oil??
sqwishdabug 3 years ago
time to google
crazycamboolo 3 years ago
Good extra virgin olive oil has a very strong and pronounced taste - the stuff in the supermarkets usually don't fall under this category =p
I think what he's trying to get at is to use a oil with a less pronounced taste so as to not overshadow the other elements in the pesto - use a oil with a lighter taste. Use your own discretion, as long as the oil's flavor isn't too strong, it won't kill the other ingredients flavors.
GhibliOmatiC 3 years ago
I don't like pesto sauce... then again my mom makes it with a ton of butter and oil and it just tastes like watery basil so maybe i haven't had the real thing yet..
MrGizzardinHD 3 years ago
food porn indeed. i am greek, so i know my neighbours ;) bella italia, bella pasta.
Rocksolid88 3 years ago
Yes, I'm Italian and this is the REAL pesto, it makes me hungry!!
It's wonderful....
alicedepalma 3 years ago
O.M.G. that looks dangerously delicious. this video was described to me as "food porn" -- agreed.
sistafire 3 years ago 56
This is great stuff. NYC is fortunate to have a truly Ligurian chef showing them the real deal. I will have to take out my mortar and pestle from now on. White wine in the pasta... fascinating!
BobbyBo14 3 years ago
mac n cheese is my comfort food lol
ph0xdizzle 3 years ago