Authentic Italian Homemade Pesto | Cooking Italian with Joe

Nothing says northern Italy better than freshly made pesto from sweet basil, pine nuts, garlic, olive oil, salt, and pepper. The best way to enjoy Italian bread, pasta, or fresh tomatoes with mozzarella. Check out the recipe: www.cookingita...
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[@rebeccabalonso8132]

I still go for old technique method (like u do), it’s effective n therapeutic as well. Although, there’s other option for convenience. The aroma of herbs, lingers around d house. Absolutely heavenly! Back then, when my kids arrived after school, I can’t lie that I made some Goodies.

[@emmajade151]

I could watch you all day Joe! You've really inspired me to make so many home Italian dishes and they're to die for! Keep up the great videos! :)

[@mikec5099]

Good stuff! I’m curious; what size is the mortar? How many cups is the max capacity?

[@ML-kl7mc]

Gorgeous pesto. Gorgeous chef. Very informative. I think I'll subscribe.

[@Cookingitalianwithjoe]

Melanie L Thank you very much! Thank you for watching, Joe

[@alessandromancuso3733]

Don't!

[@sangeronimoband9018]

Love this guy. He’s good. Love the music. It’s Frankie

[@Angelcatsun]

fantaaaaaayystic lol

[@beatrizgonalez86]

Thanks for this great recipe

[@anthonygm85]

Have you done siclian pesto before? Sun dried tomatoes and basil its great

[@sunnyhobbs1091]

What if you can’t eat pine nuts?? What other nut can I use???

[@tony69em]

I've seen people use almonds, peeled.

[@sunnyhobbs1091]

tony69em thank you! I’ll try that!!

[@tony69em]

@@sunnyhobbs1091 you are very welcome

[@sunnyhobbs1091]

tony69em 😊😊😊😊

[@Angelcatsun]

Can we use a food processor? 😫

[@arrivagabry]

Pesto comes from only one region of Italy called Liguria, precisely from Genova, not any region in northern Italy. You forgot the parmiggiano, pepper is not included.

[@eddysecco8415]

Why no Parmigiano-Reggiano in the pesto? It would complete the recipe.

[@Cookingitalianwithjoe]

Eddy Secco Eddy, Totally! I would and always do, but when I mix it with the homemade pasta in the recipe I did not because it becomes to much, as I add a generous amount to the pasta after the oil. In any other use I would have as this is a big part of pesto and an important ingredient. I made the mistake of not mentioning this in this video. Will be sure to make the effort next time around. Thank you for watching, Joe

[@alessandromancuso3733]

WHY!!!???? Why americans believe they can make video on "how to make AUTHENTIC ITALIAN food"!!?? STOP THIS SHIT ALREADY!! Pesto authentic (really this time) recipe: Pra basil (Pra is a Genova district), little leaves (yours looks like lettuce), Parmiggiano Reggiano, Percorino Romano, pine nuts, olive oil (better from Liguria)and garlic. NO FUCKING BLACK PEPPER!!! Pesto with fresh tomatoes with mozzarella!!??? Can i cry!!?? No one in Genova freeze pesto!!! NEVER!! If you want to preserve your pesto you must store it in a glass jar and cover it with a little layer of olive oil and put it in your fridge.