Beyond Basil: How to Make Authentic Italian PESTO(s) Like A Pro

[@PastaGrammar]

There are so many interesting ways to use pesto, do you have any favorites to share?

[@dennistafeltennis1190]

I'm pretty sure i would love them all :P

[@deanp7899]

awesome video, where did you get that jumbo Mortar and Pestle ? what brand is it ? thanks for all the great vids

[@ericpmoss]

@@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]

@@deanp7899 they have the link in the video description. 😊

[@ericpmoss]

@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.

[@tracyblack9983]

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 ❤️

[@thestickerfarm1254]

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 ❤

[@laracoffey9095]

Yes, she is fabulous!!

[@comodoregoatknuckle6301]

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. ❤

[@godofrock]

Eva reminds me of the Genovese family’s mother who lived down the street. They had 8 children and had 14 chairs at the dinner table because us kids would just show up at dinner. She was a great cook! A huge Italian lady from Sicily. beautiful long wavy hair like Eva’s. she would call out her front door for the kids to come home for dinner but instead of 8 about 20 would run for the 12 seats available for the kids. She would serve 12 even if her kids didn’t beat the other kids home. I was fast and remember many of the foods she and Eva especially the fish dishes.tuna meat balls were a favorite for all the kids.

[@pagirl913.]

I wait all week for Eva and Harper and they don’t disappoint! ❤️❤️

[@dm7761]

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

[@slreythuge8113]

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]

I second that.

[@mchandra66]

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 😊

[@billps34]

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!!).

[@ericpmoss]

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]

Both fail, lol, the only decent mortar pesto technique is on Giallo Zafferano

[@MsJavaWolf]

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.

[@lizzard8785]

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]

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]

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.

[@abep4567]

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]

Very interesting! Thanks for letting us know. We wonder if this was something ancient Greek settlers brought to Italy... 🤔

[@abep4567]

@@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]

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]

​@@efibasdra6328 Aglio means garlic in Italian. Does agliada mean something in Greek, or resembles a Greek word?

[@efibasdra6328]

@@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.

[@DanielSell]

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.

[@ll7868]

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.

[@SiNTeK23]

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 ;)

[@heartsong111]

Pesto is one of the foods I had never tried until we visited Italy. It was love at first taste.

[@anthonyanderson9326]

Best Italian cooking channel hands down 💯💯💯

[@jmurphy6011]

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.

[@robertopisano6582]

I love the way Eva's eyes lit up when she first saw her new mortar and pestle reveled. So sweet.

[@eskallagrimsson]

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 😄

[@Robert-xy4gi]

My soul is comforted now! Please please please continue…

[@karimshuman9548]

The first pesto reminds me of Toum which is a garlic sauce from Lebanon. Perfect for potatoes and chicken!

[@serodemi2144]

The pastel and mortar technique is very ancient. It goes back to over 6000 years where a version of it was used in Mesopotamia. Thank you for the pesto tutorial. Love your videos, you are an amazing cook. ❤

[@giannacariffe3112]

omg eva's hair so amazing and gorgeous! , and the foods she makes and share's!

[@RaymondHng]

21:31 The one-second pause followed by a choral vocal makes this shot of the blending of the two ingredients so magical.

[@dannovello1577]

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!

[@craftygirl7]

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. ❤️😋

[@stephenmiller4948]

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!

[@ps-ri2qk]

Continuously blown away by the simplicity of the amazing dishes on your channel. I have a request for Eva to recreate, I went to grade school with some italians back in Brockton, Massachusetts. The Petrocelli and Vacca families got together to open a restaurant called "Our Place/My Place" sorry the name eludes me since it's been forty years. What I can say is they made some of the best food I have ever tasted. There was a particular dish with what looked like "stuffed meatloaf" rolled like a swiss roll stuffed with cheese/s, thin salami type meats and small pieces of eggs in it. After roasting they would thick slice it and serve it on a good quality roll with a tomato sauce and melted provolone cheese. Whatever spices and herbs they added to the meat I'm not sure, but an absolute treat on the palate. The only place I ever like cannoli's as well, since they probably hand made the ricotta. There was nothing on the menu I didn't like, I miss their amazing cooking.

[@Frederic1406]

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]

e il sugo di noci!

[@stephenmiller4948]

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!!

[@scaryboat]

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]

Wow, that's amazing! Best of luck with the move ❤

[@MicheleAngeliniTenor]

Mettere le lame nel frigo è un'ottima suggestione! Brava, Eva!

[@skycaptain5079]

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]

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.

[@Caterina...3]

There is a video about this from when they began videos. She was his parents tour guide when they visited Italy and she came here to visit them. They set them up over dinner.

[@walterjunovich6180]

I hope you realize just how blessed you are to have this woman in your life !! 🙏🙏🙏💕😊

[@darkbf123456]

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.

[@NotAsTraceable]

I just discovered this channel less than a week about but it is officially my favorite cooking channel.

[@bobskiba7181]

Since I've made pesto alla Genovese and pesto alla Trapanese before, I HAD TO make aggiadda as soon as I saw this. After trying a spoonful, I want to put this on everything. It's a great alternative to aioli and has the advantage of being vegan. Thanks for the easy recipe, Eva!

[@br4653]

What kind of bread did you use?

[@SoundAuthor]

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]

Carbs? Pesto has calories but not that many carbs. You can mix it with roasted veggies!😋

[@SoundAuthor]

@@KickyFut Oh, yes, this video is a rare exception. Not a lot of carbs in this one lol

[@zoemetro9824]

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]

Grazie mille ❤🙏

[@M_J_nan]

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!

[@jrthiker9908]

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]

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]

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!

[@vibrantflow3511]

the authenticity of her personality, her techniques and her skills/knowledge brought tears to my eyes. My mom was born in Sicily.

[@linda3168]

It’s torture to see videos with fresh ingredients when the snow is still melting here! Looks wonderful and summery! 😋

[@vincentwinner]

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]

Thanks for mentioning that! Here is my favorite recipe for anyone who doesn't know it: m.kzbin.info/www/bejne/ioXPdXSbrpd3ftE&pp=ygUPUGVzdG8gZGkgcnVjb2xh

[@vincentwinner]

@@ifyouloveChristyouwillobeyhim 😋🤤

[@kuebbisch]

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]

@@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]

@@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.

[@jbongior]

This lady is a national treasure.

[@przgor]

I had a pesto made of radish leaves, hazelnut, olive oil and Parmigiano once. It was great.

[@ps5801]

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]

I wish radishes always had the leaves left on. It's kind of hit or miss where I live.

[@przgor]

@@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]

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.

[@rwest8761]

I used to travel to Italy often for business, and I really miss the cuisine. My Italian colleagues alway made sure we had excellent food from classic places. Watching your KZbin channel makes me yearn for Italy.

[@veronicamorandi3950]

I have the small basil in my garden. In Brazil, basil bearing small leaves are quite commonly found.

[@Clara_Elena]

In Mexico too!

[@emrsdca]

You two made me tell my Dad if he wants pesto a la Genovese he needs to buy a mortar and pestle. Period. He's going to get one tomorrow Yay!!

[@Augustus_Imperator]

Love fresh home made Pesto alla genovese, it's impossible to describe even to someone who had store bought

[@deniseg812]

The smell should be potpourri

[@jody-annesullivan4547]

You don’t go like this, you go like this (no pounding, grinding). Fml, best explanation of mortar and pestle. Love this couple!

[@Anesthesia069]

I just try these! I also really like your Calabrian pesto with ricotta.

[@ps5801]

James Webb Ditto. I always have some in the freezer, start to get panicky when I get low.

[@Anesthesia069]

@@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.

[@enragedbutterfly]

Another KZbinr introduced me to pesto alla Calabrese and it was mindblowing. I’m excited for this video!

[@rsbagga]

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]

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

[@jpiazzola]

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...

[@DeeDeeBirch]

I’m not sure why the entire earth doesn’t eat this way😂😂 we would all be such happy humans 😎🌸 God BLESS

[@Romafood]

Il Pesto è davvero ottimo, bravissimi

[@Isylon]

Eva breaks out the almonds and you instantly know it is a Sicilian recipe!

[@deniseg812]

I thought, Portuguese. Spain

[@webb2kmo]

I'm addicted to almonds!

[@elenamaria3651]

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]

I thought of Sardegna

[@MyLifeandtheCity]

This vodeo is a gem. The format is original, and so are the recipes. Love it!

[@NorthernDoorAutumn]

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!

[@aris1956]

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, it would perhaps be healthier.

[@Itried20takennames]

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]

@@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]

@@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]

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]

@@Itried20takennames Do we have proof that fresh herbs are healthier than corn syrup and seed oil? Yeah,do you have brain damage?

[@jjiacobucci]

One of your very best videos. The various pesto varieties is almost unknown on YT. Thank you !

[@AndrewBlacker-wr2ve]

90% of served pesto is gross. But when it is good, it's very good.

[@tpn3561]

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...

[@bryansteyn9542]

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

[@kennethellison9713]

Eva, the look you gave to the camera at 6:14 is priceless. "Yep, I know it's great. Welcome to my world." That's the look you gave us.

[@joehowarth8093]

My mother in law was from a small town in Calabria, when she came here she was marveled by the cooking aids that made thing much easier than what was used in Italy. when we made pesto with basil we usually made 25-30 8oz jars which would have it topped off always with olive and yes it was much easier to use her very old narrow blender…..we grow about 40 plants and make it a few time during the summer. We use it all winter for many dishes…..

[@robmarais]

Another revelation from Eva, this time about pestos! My mind is blown. Brava Eva!

[@joebenzz]

Pesto is the only green food that i adore and can't stop having it.

[@michaelpayne8102]

Thanks for showing us this type of cooking from the heart, we need to bring back this type of cooking/lifestyle.

[@slam854]

I did White Pesto with crusty baguette and La Brea garlic loaf. What an amazing surprise sitting along side your Sundried Tomato Pesto.

[@maryjodamato5408]

Hello Eva & Harper..i love pesto..any tipe is good...happy Sunday to everybody..and thanks for the beautiful video..👸💕

[@Bleech606]

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.

[@debbieewalt7763]

I love watching Ava and Harper interact and the recipes, bellissimo!

[@alonzolombardi6672]

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.

[@MaverickM1]

'arper bastaaaa!!!! She is a true Donna italiana :D Oh and by the way, great content, thanks for the variations.Keep it coming and buon appetito!

[@richardgalli7262]

I have learned so much and make pesto using pistachios, I am in love

[@12monkeys30]

Come sempre,Eva e simplicimente fantastica, ciao Eva.

[@johnsagnella1614]

endless uses for pesto....hmmmm....savory pesto ice cream...I've a feeling that'll be amazing.

[@dido6261]

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.

[@theresajohnson3031]

Please make a cookbook! I hope there will be one I can buy in the near future. I have printed some of the recipes from the blog, however a collection with some photos would be so great!!! Or a printable version would be helpful. I hope you will also revisit the KETO diet concept. I think there are a lot of good options that can be low carb yet still flavorful. I love the videos too. Always entertaining and educational for this part-Calabrian (Cozenza) who didn't grow up with the family to learn the cooking, just the spirit. :)

[@jk6215]

I would adore a ‘story” style cookbook especially! But who am I kidding… will SO buy any cookbook Eva writes! Bravissima❤

[@plumbthumbs9584]

the choral music overlaying the brushetta was perfection.

[@mmps18]

You two are just SO charming and a joy to watch always! I learn so much every video I'm so grateful. 🥰

[@jmontoyar1985]

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

[@borealisnight1]

Pesto is the food of the gods---I mean Eva's pesto! OMG I am so hungry. I am planting my basil today.

[@garymeslin]

When you don't have a mortar and pestle available, you can use a wide bladed knife. Chop the garlic on a cutting board then add a little salt. Drag the knife in a very low angle across the garlic and it will become a paste. You can add herbs with a little more salt to make a paste out of everything. It is a little difficult with nuts, but it can be done if they are first chopped fine. Love your show.

[@raymondmoderski3216]

I have never enjoyed a food video as much as I have enjoyed this AMAZING video. Thank you so much, this has been brilliant, Ray Moderski in Philadelphia.

[@chrismazz75]

So glad to see this! I can never find really good pesto! I will grow different kinds of basil to make different recipes..

[@nlbhaduri]

Eva has such a gentle loving touch when she handles her ingredients and cooking implements….she imparts LOVE to her food. Bravo Bellisima Eva!!

[@lusciousphilippa]

I've made 4 of your recipes over the last 5 days! Everything is delicious! Please compile a recipe book. Eva, you're an absolute professional chef.❤

[@MP77USA]

One of THE most authentic and informative AND entertaining videos on pesto(es?) ever made.

[@arongatt]

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 🎉

[@fatal5295]

the best Italian cuisine video I ever saw

[@edminto7373]

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😀

[@2006marsha]

It’s so wonderful to see how you guys get along so great. And you are so spoiled being married to a beautiful Italian woman. All the wonderful recipes she makes. I just made her sauce and it was a hit with my family. Thank you Eva.🥰

[@joannedecarolis4613]

I had no idea there were so many types of pesto. Thanks Eva for always teaching me something new.

[@rebeccarhoten8591]

1. I love your videos , all of them ! 2. I now need pesto, right now, all. 3 of these . 3. I need an Italian grandmother . Thank you

[@2075vj]

Yes, I saw your family making this pasta with your mother and her friend when they came to visit Italy. Looks great.