Beyond Basil: How to Make Authentic Italian PESTO(s) Like A Pro
Рет қаралды 294,578
Күн бұрын#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!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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For those who are interested, this is the beautiful mortaio we got (affiliate): amzn.to/3ZKDTiS
AGGIADDA PESTO RECIPE - www.pastagrammar.com/post/agg...
PESTO ALLA TRAPANESE RECIPE - www.pastagrammar.com/post/pes...
PESTO ALLA GENOVESE RECIPE - www.pastagrammar.com/post/cla...
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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!
@PastaGrammar Жыл бұрын
There are so many interesting ways to use pesto, do you have any favorites to share?
@dennistafeltennis1190 Жыл бұрын
I'm pretty sure i would love them all :P
@deanp7899 Жыл бұрын
awesome video, where did you get that jumbo Mortar and Pestle ? what brand is it ? thanks for all the great vids
@ericpmoss Жыл бұрын
@@deanp7899 I bought one just like it from an Etsy shop in Carrara Italy, along with the olive wood pestle, and a marble rolling pin. I don't know if the shop exists any more, but something like it will.
@sevenandthelittlestmew Жыл бұрын
@@deanp7899 they have the link in the video description. 😊
@ericpmoss Жыл бұрын
@Dean P PS, IMO, the olivewood should be roughened a bit with a file -- if it is left completely smooth, it is very hard to cream the basil leaves without crushing them and having it all turn dark too fast.
@thestickerfarm1254 Жыл бұрын
This 80 yr old cook looks forward to spending Sunday morning with you two “kids”. I am not of Italian heritage but my whole being is Italian. Eva the gentle way you handle dough is a sight to behold. Thank you for sharing your knowledge of all things Italian with your viewers. They should make you the US Italian Ambassador ❤
@pagirl913. Жыл бұрын
I wait all week for Eva and Harper and they don’t disappoint! ❤️❤️
@comodoregoatknuckle6301 Жыл бұрын
I am the stepmother of my boyfriend's children, so to speak. My partner grew up in a family that was not very enthusiastic about food. His ex-wife is not a good cook either. So his children are not used to cooking dishes from scratch and putting some effort into good food. I learned how to cook from my grandmother and mother. My partner taught himself before we met. The kids are amazed every time how quickly you can make good food without substitutes. Your channel and your work are so important. We must never forget where our food comes from and that all dishes have an origin outside the food industry. Thank you. ❤
@tracyblack9983 5 ай бұрын
I am Italian and my wife and I made homemade pasta and used it to make your lemon pasta and it tasted so good. We are in the process of selling everything and are planning on getting a visa and retiring in Italy. Thank you for helping us enjoy our food more ❤️
@brunhildsuicidegirl3150 Жыл бұрын
If you want to make pesto alla genovese in a blender you can put one or two ice cubes in it, so it won't heat up. I'm from Genova and a lot of people do that, especially if they are making a large amount of pesto.
@nicshu2171 2 ай бұрын
I heard ice cubes dull the blade, have you had trouble with that?
@bigbugger7660 20 күн бұрын
You can also put the blender blades and cup/pitcher in the freezer a good hour before you blend the ingredients, it's specially effective with immersion blenders and glass blenders. As long as you take the blender parts out right before you use it, you should have more than enough time to finish making the pesto before it starts heating things up.
@slreythuge8113 Жыл бұрын
I love that Eva cooks from scratch. Love her authenticity and the educators that run through her and her family. Thank you both Eva and Harper for sharing the amazing recipes and teaching us the true cooking of Italian Cuisine.
@Angela-kc5ui 10 ай бұрын
I second that.
@mchandra66 11 ай бұрын
Eva has opened my eyes to REAL AUTHENTIC Italian cooking and preparation. She makes it look so simple, and her movements, mannerism, and way is speaking is so fluid and lovely. Brings me back to my many trips to Italy where life is languid and easy. No rush. Thank you for your videos. I hope to make it to Calabrian one day…love spicy as I am Chinese from Indonesia, living in New Jersey 😊
@dm7761 Жыл бұрын
I don't normally post... I have been following you both, from the very beginning. I cannot express how your channel has touch my heart. Growing up in the 50's & 60's with an English Dad an an Italian Mom... I missed out on the full experience of my Italian roots. As an adult.. I can't explain the deeply rooted feeling and attachment I have to those memories of my Nonna. The food..the love. I have never been to Italy, but I will visit one day. My heart is deeply rooted there... to the core of my being. Thank you for your beautiful, authentic description of Italian food and life. My family came from Campania. I'm very interested in the food of this region. I remember my Nonno eating his porridge with some provolone underneath. Love to you, both
@lizzard8785 Жыл бұрын
Love Eva's explanations.... her trying to find the words is just precious, somehow makes me pay more attention and I remember everything better😂
@nathanwildthorn6919 Жыл бұрын
Yes, Eva is a Boss in the kitchen and when she searches her mind for proper word or phrase, her facial expressions and arm/hand gestures are endearing. Yep, Eva is a Badass.
@AP-pl5rv Жыл бұрын
I made your cauliflower crostini that you featured a few videos back in the cauliflower video. It was divine! You guys really have to do a cookbook. I hope you do someday. Eva's food is just out of this world.
@ericpmoss Жыл бұрын
This is fantastic -- the first video other than the Italia Squisita tutorial that does it correctly. Not swimming in oil, not pounded, not in a blender, in the right order, and as a result, the nice bright green cream that tastes so much fresher than the other approaches.
@EGOCOGITOSUM Жыл бұрын
Both fail, lol, the only decent mortar pesto technique is on Giallo Zafferano
@MsJavaWolf Жыл бұрын
The comment about the amount of oil is spot on in my experience. I was following the recipes of other chefs, who looked like they knew what they are doing, but when you add that much olive oil it just tastes diluted.
@abep4567 Жыл бұрын
Wow, Aggiada Pesto is basically like Greek Skordalia, albeit with different proportions. Although in some areas in Greece, potatoes are used instead of bread, bread is what people used in ancient times and is still used in some regions, mainly northern Greece. Similar to Aggiada Pesto, Greek Skordalia is thick in consistency (though much more bread, vinegar and olive oil is used for this amount of garlic, and sometimes walnuts are added) and is typically served as a dip with fried fish (mainly cod) or different kinds of deep-fried vegetables covered in a light batter such as zucchini or eggplants. Gonna have to try Pesto alla Trapanese, looks really delicious!
@PastaGrammar Жыл бұрын
Very interesting! Thanks for letting us know. We wonder if this was something ancient Greek settlers brought to Italy... 🤔
@abep4567 Жыл бұрын
@@PastaGrammar Greek settlements where mainly in the southern part of Italy, namely Calabria and Sicily, and assuming both recipes date back to the same time period (which is something I don't really know), I can only attest this to commercial relations that the Ligures had with the Greeks, though it is probable that the two recipes emerged and evolved independently from each other.
@efibasdra6328 Жыл бұрын
It’s probably an Italian influence on Greek cuisine, because an alternative name of the sauce, especially in southern Greece, is AGLIADA, very similar to AGGIADA.
@ssanti66 Жыл бұрын
@@efibasdra6328 Aglio means garlic in Italian. Does agliada mean something in Greek, or resembles a Greek word?
@efibasdra6328 Жыл бұрын
@@ssanti66 it doesn’t mean anything in Greek. It’s a word used just for the sauce and only in some parts of Greece, the ones that had close relations with Italy, like the Ionian islands and northern Peloponnesus.
@billps34 11 ай бұрын
I was inspired by Eva today because of this video, and I decided to give home made pesto alla Genovese a try - using my mortar and pestle, even though it was hard work. Eva is absolutely correct. I didn't really know what real pesto tastes like, nothing like the stuff you can buy in a jar from a supermarket. I actually can't believe how different it is, I mean I knew it would be better. But seriously, its so intensely flavourful and aromatic, and the spiciness of the basil, garlic and parmigiano reggiano really shine through, and that subtle pine flavour from the creamy pine nuts is absolutely divine. It's incredible. I will never buy another jar of pesto from a supermarket again. Greetings from Scotland. Grazie mille Eva!!! (and Harper!!).
@jmurphy6011 Жыл бұрын
There is no way on this Earth I would have the patience to make all those perfect little rolls of pasta. Your food must be even more amazing than I imagine.
@NotAsTraceable Ай бұрын
I just discovered this channel less than a week about but it is officially my favorite cooking channel.
@Bleech606 7 күн бұрын
I like the dynamic between the 2 of you. You're like Kermode and Mayo - the expert and the everyman, it's a really good format.
@Isylon Жыл бұрын
Eva breaks out the almonds and you instantly know it is a Sicilian recipe!
@deniseg812 Жыл бұрын
I thought, Portuguese. Spain
@webb2kmo Жыл бұрын
I'm addicted to almonds!
@elenamaria3651 Жыл бұрын
I am going to Add a little peperoncino 🌶️ roast capsicums/peppersand walnuts instead of almonds to Siciliano variety presto pesto-🎶 it’s my ancestors Calabrese 🇮🇹 Mamma Mia e buonissimo!!! 👌🏽
@Angela-kc5ui 10 ай бұрын
I thought of Sardegna
@karimshuman9548 Жыл бұрын
The first pesto reminds me of Toum which is a garlic sauce from Lebanon. Perfect for potatoes and chicken!
@walterjunovich6180 Жыл бұрын
I hope you realize just how blessed you are to have this woman in your life !! 🙏🙏🙏💕😊
@stephenmiller4948 11 ай бұрын
I posted a comment the other day about a dish my landlord in Catania and how he used new, baby zucchini leaves and I didn’t know why… Eva just answered this mystery! The newest, tiny leaves are SWEETER!! Doh!! Bravo Eva!!
@linda3168 Жыл бұрын
It’s torture to see videos with fresh ingredients when the snow is still melting here! Looks wonderful and summery! 😋
@ll7868 Жыл бұрын
Pesto is my favourite pasta sauce. I sometimes add pistachios or walnuts and habanero for a kick. Habanero goes really well with pesto ingredients but with tomato sauces I like Scotch Bonnet pepper because the sweetness matches the tomatoes I use, Roma and Cherry. I think every sauce could use some hot.
@craftygirl7 Жыл бұрын
My great grandmother was Genoa. She made all her food from scratch. I was not born when she passed. Wish I could had her food. Love this video! I want to make these basil recipes. I feel connected to my family when I see these videos. ❤️😋
@heartsong111 Жыл бұрын
Pesto is one of the foods I had never tried until we visited Italy. It was love at first taste.
@eskallagrimsson Жыл бұрын
Just came across your channel and think it's great. You can tell Eva has generations of Italian grandmother cooks behind her. I love hearing here say, "Ahrper" the way she does, too 😄
@jjiacobucci Күн бұрын
One of your very best videos. The various pesto varieties is almost unknown on YT. Thank you !
@DanielSell 5 ай бұрын
Vi amo entrambi per aver riportato la vera cucina tradizionale italiana con un tocco di comicità, grazie davvero a Eva per mostrare al mondo come gli italiani cucinano davvero con gli ingredienti giusti. Io Sono brasiliano. Sono brasiliano con discendenza italiana e ne vado fiero.
@skycaptain5079 Жыл бұрын
I think everyone would be interested in a video about both of your back stories, how you met and how Eva learned to cook so many great recipes. Does Eva have a restaurant history in Italy or did she simply learn from family. I know I would be very interested!
@Angela-kc5ui 10 ай бұрын
It seems to me that she learned from her mother. The Italians take a pride in their good food. I’m more interested in the recipes than their personal life.
@Frederic1406 Жыл бұрын
Thanks for this video and the acknowledgement of Liguria's cuisine. Liguria is not the most obvious place for people thinking about Italy (though the Riviera is world famous) though its food, with its unique ingredients (the very delicate olive oil for example), is very influential and highly regarded in Italy. Think of all the focacce, the pesto, the farinata, the seafood, the trufles... I love it.
@alessandromancuso7242 Жыл бұрын
e il sugo di noci!
@Robert-xy4gi Жыл бұрын
My soul is comforted now! Please please please continue…
@roseconklin5392 Жыл бұрын
Congratulations Eva on your new Mortaio! Thank you to both of you for sharing these unique pesto recipes!
@vincentwinner Жыл бұрын
As a sicilian i love all pestos you made (especially one 😁) ...but I want to make a special mention also for Pesto di rucola, i'm sure Eva knows what i'm talking about, Super Delish !!
@ifyouloveChristyouwillobeyhim Жыл бұрын
Thanks for mentioning that! Here is my favorite recipe for anyone who doesn't know it: m.kzfaq.info/get/bejne/irqcd6SW3pioeKM.html&pp=ygUPUGVzdG8gZGkgcnVjb2xh
@vincentwinner Жыл бұрын
@@ifyouloveChristyouwillobeyhim 😋🤤
@kuebbisch Жыл бұрын
I was searching for this comment. Last weekend I made a pasta salad with rucola pesto, cherry tomatos and spring onion as a side for BBQ. Beats all mayo based pasta salads in my opinion.
@ifyouloveChristyouwillobeyhim Жыл бұрын
@@kuebbisch Question: what do people mean when they say pasta salat? Because the pasta's always salted when it goes in the water, right?
@kuebbisch Жыл бұрын
@@ifyouloveChristyouwillobeyhim That was a typo, I meant pasta salad. Just search for it on wikipedia or so, but in short it's a a cold pasta dish made like a salad with other vegetables and a dressing.
@przgor Жыл бұрын
I had a pesto made of radish leaves, hazelnut, olive oil and Parmigiano once. It was great.
@ps5801 Жыл бұрын
przgor Interesting! Did you put in any garlic? I've thought about trying to make pesto with the wild greens that grow well around here -- dandelions.
@godsowndrunk1118 Жыл бұрын
I wish radishes always had the leaves left on. It's kind of hit or miss where I live.
@przgor Жыл бұрын
@@ps5801 @godsowndrunk1118 Yes, I add garlic too. I forgot about that. Leaves from one bunch of radishes (usually 10-12 radishes in Poland), 2 garlic cloves, 3 tbsp hazelnuts (roasted is best), 3 tbsp parmigiano (or 3 tbsp inactive yeast flakes - vegan version), 5 tbsp olive oil, half teaspoons of salt. mix everything and it's ready. You can add a little lemon juice.
@MsJavaWolf Жыл бұрын
The great thing about pesto is that it's more like a technique than a recipe, you can use so many combinations of herbs, nuts, cheeses. One of my favourite pestos is made with wild garlic leaves. My friend's mum would often forage for fresh wild garlic and then make the pesto, it was really delicious.
@anthonyanderson9326 Жыл бұрын
Best Italian cooking channel hands down 💯💯💯
@ariella1357 Күн бұрын
I have genuinely loved this video, guys! ❤ So well cooked, well done, well described, perfectly edited. Buonissimo 👍👍👍
@giannacariffe3112 Жыл бұрын
omg eva's hair so amazing and gorgeous! , and the foods she makes and share's!
@stephenmiller4948 11 ай бұрын
You two have such great chemistry. And, I’ve commented before… Eva is awesome! She has me in stitches from the opening to the credits!
@SiNTeK23 Жыл бұрын
Ciao, I'm Italian. I didn't know you, and I casually saw your video. Obviously I subscribed to your channel, even if, as an Italian, these recipes are very well known by me, and I like to cook, so I already know how to do many things, but your videos explain the recipes very well and you are very carefull to Italian traditions. So I can't wait to see more of your videos. Thank you ;)
@villagesteader3552 Жыл бұрын
I’m so happy I found you. My husband makes our pasta and loves pesto. I love having new recipes to try!♥️♥️♥️
@zoemetro9824 Жыл бұрын
U 2 r amazing! You achieve the perfect combo of fun and learning in every video. I share your videos/recipes with all of my friends when they ask what they should make. I ask that all others who watch these videos and enjoy them to share them with friends and family to spread the love of amazing Italian food and philosophy everywhere.
@PastaGrammar Жыл бұрын
Grazie mille ❤🙏
@dannovello1577 Жыл бұрын
Oh heck, all those pestos look soooo good! Time to get my tomatoes planted and basil going in the garden! Can't wait to make them myself!
@debbieewalt7763 Жыл бұрын
I love watching Ava and Harper interact and the recipes, bellissimo!
@nlbhaduri Жыл бұрын
Eva has such a gentle loving touch when she handles her ingredients and cooking implements….she imparts LOVE to her food. Bravo Bellisima Eva!!
@scaryboat Жыл бұрын
Thank you both for another fantastic video. My wife and I are moving to Venice in two weeks and this channel has helped me become much more knowledgeable about Italian cuisine.
@PastaGrammar Жыл бұрын
Wow, that's amazing! Best of luck with the move ❤
@jpiazzola Жыл бұрын
I tear up every time you guys do food. It's an art for you and a delight for your audience .. Keep up the great videos...
@NorthernDoorAutumn 15 күн бұрын
I learned SO much about pesto! I haven’t eaten pesto in a long time, as I haaaaate the way it tastes. Always bitter or poorly flavored. So glad to learn these recipes. Thank you so much for sharing these recipes!
@jrthiker9908 Жыл бұрын
Another fantastic video! I was skeptical about a mortaio until I tried it a few years ago...the difference was mind-blowing in creaminess and color. And with the mortaio you don't end up using too much oil into the pesto like with the blender recipes. Thank you, Eva, for exploring the regional foundations of Italian cuisine with such clarity and respect. PS....sometimes you can find the tiny Genovese basil in garden centers in the US. It looks like a fragile little plant but it's tough and grows quickly in a pot or window box.
@daniby9894 Жыл бұрын
I live like 40 minutes ride from Genova and I really like that genovese basil, not just in pesto, but becouse it's really has a delicate taste and it isn't that owerpwering like some other species of basil, so yeah I also purchase it in vases and keep it on the balcony, but to tell you the truth it's such a delicate and adaptable plant that completely changes based on the location where you grow it! In my case it darkens slightly in color and leaves become slightly thicker, but the taste remanes almost the same. My mother in law lives in a geographical area that is like 400m above the sea (an hour and a half drive from seaside), so inspite she has a garden and her genovese basil gets the sun from dawn till dusk, every time it turnes completely dark green, leaves become really thic and it developes a very intense flavor and you'd never guess it's genovese basil.
@irmar Жыл бұрын
Frankly the blender version is also excellent. Yes, do put everything in the refrigerator beforehand and only pulse. It takes seconds, no time to heat it up, especially if you have a potent one like a Thermomix!
@darkbf123456 Жыл бұрын
Tip: If you are doing pesto in a blender, you can put a cube of ice or two before pulsing. And is better to do a bigger amount, so the blend can rotate properly. You should also use a lil bit more oil (30% more or so), and put the cheese only after blending the oil/nuts/basilico/garlic. You should also grind the cheese into a more powdery form, before adding it. I dont really use those spinning grinders. If your cheese grinder is plane, dont grind moving up and down. Grind it moving in circles, this is to avoid the cheese transforming into long strips.
@SoundAuthor Жыл бұрын
I'm on a low-carb-diet, so I can't eat the vast majority of things Eva makes, but that doesn't stop me from enjoying this channel. Love you guys. Don't change a thing.
@KickyFut Жыл бұрын
Carbs? Pesto has calories but not that many carbs. You can mix it with roasted veggies!😋
@SoundAuthor Жыл бұрын
@@KickyFut Oh, yes, this video is a rare exception. Not a lot of carbs in this one lol
@M_J_nan 10 ай бұрын
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!
@veronicamorandi3950 Жыл бұрын
I have the small basil in my garden. In Brazil, basil bearing small leaves are quite commonly found.
@Clara_Elena Жыл бұрын
In Mexico too!
@Augustus_Imperator Жыл бұрын
Love fresh home made Pesto alla genovese, it's impossible to describe even to someone who had store bought
@deniseg812 Жыл бұрын
The smell should be potpourri
@andyparker1931 Жыл бұрын
I just love her!! Thanks for the lessons and infos! Love it!
@mmps18 Жыл бұрын
You two are just SO charming and a joy to watch always! I learn so much every video I'm so grateful. 🥰
@DeeDeeBirch Жыл бұрын
I’m not sure why the entire earth doesn’t eat this way😂😂 we would all be such happy humans 😎🌸 God BLESS
@Anesthesia069 Жыл бұрын
I just try these! I also really like your Calabrian pesto with ricotta.
@ps5801 Жыл бұрын
James Webb Ditto. I always have some in the freezer, start to get panicky when I get low.
@Anesthesia069 Жыл бұрын
@@ps5801 It's been a while since I made it, but I definitely made a large portion and froze it. So simple to grab some and suddenly have a delicious meal.
@FinalEyes777 9 ай бұрын
This is insanely useful information. Thank you two soooo sooo much! Can't wait to try each one!
@michaelpayne8102 Жыл бұрын
Thanks for showing us this type of cooking from the heart, we need to bring back this type of cooking/lifestyle.
@rsbagga Жыл бұрын
I had Pesto alla Trapanese in Sicily as a student studying abroad for a summer in Italy back in 2005, and I’ve dreamt of it (and tried, unsuccessfully, to recreate it) ever since. So excited to see this recipe and can’t wait to try it!
@sO_RoNerY Жыл бұрын
Try this recipe to see if this could be the taste you remember. Yeah? One garlic clove, green shoot removed 1/2 tsp rock salt 30g of basil three tbsp of pine nuts 1/2 tbsp of grated pecorino sardo Four tbsp of parmigiano Four tbsp of extra virgin Olive Oil
@justfacts7632 Жыл бұрын
Fantastic video. One of the best one yet. I love it
@donnavorce8856 10 ай бұрын
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!
@AndrewBlacker-wr2ve Жыл бұрын
90% of served pesto is gross. But when it is good, it's very good.
@tpn3561 Жыл бұрын
Until you try some made with fresh Ligurian baby basil, you won't know how good it can be. Unfortunately the basil grown elsewhere tastes different. When I was a kid my mom would bring some basil to the holidays house in the mountains to make pesto. Each time the result wasn't as good as usual because the basil changed during the trip. Also the pinenuts are important, I often see using the asian ones and they are not the same...
@aris1956 Жыл бұрын
If in America they used Pesto, in the various versions, instead of all those dips and various fatty sauces that they put a little bit everywhere, Americans would live healthier.
@Itried20takennames Жыл бұрын
Do you have any evidence that switching one condiment, which most in the US only use a few milliliters of 1-2 times a week…has any measurable health benefit? I don’t believe such a small change would do anything. Plus within the US, Italian Americans are not exactly known for being thin , and having an Italian grandmother who cooked unhealthy Italian foods is commonly mentioned as the reason a person became obese.
@mn7486 Жыл бұрын
@@Itried20takennames Americans don’t use a few milliliters of condiments a week, they use bucketloads of mayo a week as well as other industrial processed salad dressings filled with seed oils.
@KCEBGaming Жыл бұрын
@@Itried20takennames That’s why the Mediterranean comprises the 2nd healthiest group of people on the planet. The Mediterranean diet (Which comprises Greek and Italian cuisine among others) is the 2nd healthiest dietary option in the world (your experience is that of Italian Americans, who popularized Spaghetti and Pizza which isn’t healthy, you can’t judge an entire society based on anecdotal evidence) The healthiest group of people on Earth are the Seventh Day Adventists, who are vegetarian bordering on vegan, the Mediterranean diet is based on a balance of dairy, lean meats, a variety of grains, and healthy fats like garlic and olives
@KCEBGaming Жыл бұрын
Also, you’ll find that in most other countries, obesity is way down compared to the US, French cuisine is high in fat but people in France are relatively thin. Japanese cuisine has lots of fried foods, yet again, a majority of their population isn’t obese. Blame corn syrup, blame fast food, blame preservatives and additives in processed foods for American Obesity, not the food. Blame our insane portion sizes and addiction to soda, blame the free refills and free chips at Mexican restaurants. Americans don’t eat to satisfaction, we eat until we are stuffed, blame that for American obesity.
@ffwast 9 ай бұрын
@@Itried20takennames Do we have proof that fresh herbs are healthier than corn syrup and seed oil? Yeah,do you have brain damage?
@teenut197 Жыл бұрын
I’m so grateful for your videos because I always learn something!!!
@evas.5127 Жыл бұрын
I love all of your videos, but this is one of the best! Really teaches me how to use the marble mortar and pestle I bought a couple of months ago and haven't put to good use so far!
@annamariaayyad2891 Жыл бұрын
I am going to make these. All look amazing and delicious. Thank you Eva and Harper. Love and blessings to you both ❤❤☀️🌞
@suzannevega2289 Жыл бұрын
OH, I love this episode! I just had ricotta on toast with a little o.oil, lemon, salt & pepper (delicious) but Pesto alla Genovese & ricotta= BRILLIANT, I can't wait to try all of them! Many thanks you 2!😀
@cturino7170 Жыл бұрын
Super!! Love the ricotta and pesto--can't wait to try!! You guys are Great!! Always A Pleasure to Watch!!
@ifyouloveChristyouwillobeyhim Жыл бұрын
Just in time for spring and my thriving basil plants! Grazie tantissimo!
@davidhalldurham Жыл бұрын
Another wonderful video, guys! Thank you!
@Nato61 5 ай бұрын
HI guys ! I have become a big fan of your videos. I made raviolis the other day , cheese ravs and meat ravs. I rolled it by hand as I dont have the attachment for my mixer yet but soon. I also just put the mortar mill on my want list to make pesto. Im a good cook and make my ragu and sauces very much like Eva. Cooking is my hobby and I enjoy cooking for friends and family. I got a lot of ideas from watching. I think you guys are both awesome and because Im from an Italian family I so enjoy listening to Eva talk. My grandma (Moms side ) and some of my great aunts were all from Napoli and my dads family was Sicilian so eh.. best of both worlds. Me? I was adopted by these loving people when I was an infant so , I may not look Italian but inherited the mannerisms and my love for good food. Best wishes from Rhode Island ! Thank you!
@edminto7373 7 ай бұрын
Great video, love watching you two. Harper is every typical American Joe and seeing him blown away by Eva’s food is always fun. Thanks😀
@bryansteyn9542 Жыл бұрын
My uncle is from Palermo. Love visiting him as he always cooks for us. I have never had capers and anchovies on pizza and I was sold on the first bite. Amazing
@UrbanAnalog 3 ай бұрын
I really love watching you cook. This is the best channel
@chrismazz75 Жыл бұрын
So glad to see this! I can never find really good pesto! I will grow different kinds of basil to make different recipes..
@rajanpadayachee8844 Жыл бұрын
Ingenious, thank you Eva
@arlindodavila Жыл бұрын
Eva and Harper are lovely!! We learn so much!!! Go on!!
@Angela-kc5ui 10 ай бұрын
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. ❤️
@sharlagoodman7823 11 ай бұрын
Eva and Harper, I just received the beautiful mortar and pestle like the one you show for creating wonder pestos. It’s heavy, large, and so incredibly beautiful. Thank you sharing. I’m so excited to make all the wonderful pestos that Eva made in this video. ❤❤❤
@dido6261 Жыл бұрын
I've made pesto calabrese so many times after seeing your video , it's by far my favorite. My life was forever changed that day.
@rickf.9253 Жыл бұрын
Outstanding! That was a Pesto Masterclass!
@florencebanuchi2612 11 ай бұрын
You both are so wonderful .I can’t get enough of your recipes. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤
@robertopisano6582 5 ай бұрын
I love the way Eva's eyes lit up when she first saw her new mortar and pestle reveled. So sweet.
@alonzolombardi6672 Жыл бұрын
I just recently had your channel show up in my suggestions. Hearing and seeing these videos reminded me so much of my Nonna! True Italian cooking is from the heart, passion of the ingredients, and traditions passed down. I never saw recipes as I was taught to cook by Mama and Nonna. Everything was by smell, taste, and explanations from them. I can clearly see this in Eva's explanations and methods in the videos. Traditional cooking like this with fresh and real ingredients is what we need to get back to! Someone commented that eating foods from these videos is unhealthy and causes obesity. Unfortunately, it is the highly processed foods and fake ingredients causing this. I'll take traditional cooking from your videos over store bought crap anytime and be healthier for it! Eva and Harper, thank you for sharing! I look forward to seeing more of your channel.
@giraffesinc.2193 Жыл бұрын
A wonderful husband always helps, and you do not disappoint, Harper! Happy to see you both after your Easter break (hope it was very blessed)!
@MicheleAngeliniTenor Жыл бұрын
Mettere le lame nel frigo è un'ottima suggestione! Brava, Eva!
@philgower Жыл бұрын
Excellent lesson on Pesto, Thanks Eva!
@fatal5295 Жыл бұрын
the best Italian cuisine video I ever saw
@arongatt 7 ай бұрын
Ok Guys , honestly this is the best channel for authentic traditional Italian food. Maybe I am biased cos I am from Malta and we are so close to the south of Italia , practically cousins . Well done guys , bravi👏🏼 Sei fortunato , una brava bellissima donna italiana e un diamante . Complimenti 🎉
@englishteacherjeff5426 Жыл бұрын
Wow! Thanks for making this video. 👍👍👍
@donnapecoraro3126 11 ай бұрын
Eva is magic. these dishes!!
@Verlene7 7 ай бұрын
I just wanted to share how much I love your cooking videos!!!! Eva and Harper, thank you for all your hard work. I wanted to tell you that I made a tiny bit of pesto yesterday and this morning I made sourdough toast with the pesto, ricotta, parmesean shavings AND drizzled it with honey!!!! It was beautiful and tasty. Thank you for your inspiration!!! Love you both! ❤😊❤😊
@abbasbestgirl3054 Жыл бұрын
This is my favorite channel! ❤
@scottfraser1758 Жыл бұрын
Wow I would never have imagined this pesto combination. Thank you so much.
@johnrobinson3905 Жыл бұрын
This is great! I'll have to try some of these recipes.
@dansmith3507 Жыл бұрын
Wow. Everything looked great. Need to try these recipes soon
@jmontoyar1985 Ай бұрын
This is just only my fourth video that I’ve seen from you guys. I hit the subscribe button after I finished the first one that randomly showed up on my feed, which was the one about making home made ricotta. I’ve noticed that many of the cuisine videos tend to have a snooty tone about how dishes are not being made correctly like they used to make them back in the motherland (not only Italian, but with all the cuisines from different countries/cultures). With that being said Eva is a breath of fresh air with her enthusiasm for spreading her own knowledge that she acquired growing up in Italy without the snootiness. She is a strict, but caring teacher, and I’m here to learn
@yankeecarolyn376 Жыл бұрын
😋😋😋 Eva and Harper, thank you again!🥰
@jml4774 Жыл бұрын
Love fresh pesto. It soon to be summer here, so fresh basil will be here!
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