Why Sicily's Pesto is BETTER

[@lancelotdufrane]

Nice! Old Italian here. Never tire of learning and watching food being beautifully prepared.

[@maries1381]

Can't wait to try this!!!! I've been making fresh pomodoro almost weekly for the last month (with varieties of cherry tomatoes) - sooo good. In lieu of that next week, I will definitely make this! Hubby is allergic to almonds, so I'm thinking pistachios!!!!! Can't wait. Speaking of pistachios - there is a delicious pistachio pesto I have seen being made which I bet is also delicious!!!

[@lisam9233]

I’ve made it with pistachios and it’s delicious!

[@myhappynest6125]

I just made this sauce. Followed directions exactly. I only have a food processor so it took a long time to get the sauce to a smoother consistency. The flavor was delicious. I think I would grind up the almonds before adding next time. Thanks Chef Billy.

[@peoplepeople21]

Yeah he uses a vitamix blender, which is bascially the blender royalty. So it imulsifies stuff really really well

[@jb8801]

This looks interesting! Thank you, Chef, for sharing yet another recipe.

[@lltllt7425]

Amazing. Making this tonight. Thanks. Great teacher too

[@jasonsmith2775]

My absolute, favorite pesto! Great job!

[@thomaskruczek3146]

This is amazing. Wonderful sauce that works well with chicken and even fish. I can’t wait to share this with my foodie friends.

[@hipopotamus2625]

Great recipe from you to us on this side of YT! Thank you very much ❤

[@cosmiccat3295]

Made this, it was incredible. Thanks.

[@ChefBillyParisi]

I Appreciate you trying it! Many thanks!

[@Hey-Googootz]

Yesssss...this is Magnifico! Thank you Chef, for showing us how to take this pesto up "ANOTHA- NOTCH"! (as Emeril would say). Cing-cing Ahh-salute' 🥂

[@lltllt7425]

Btw- your hummus recipe is amazing too. Making that often.

[@karenhoward1843]

Beautiful Thing! Thanks,Billy

[@savagefrieze4675]

Bravo for keeping skins and seeds! Full flavor! And bravo for the balsamic. I like to use a little vinegar with canned tomatoes it seems to me it helps neutralize the canned flavor. Maybe I’m wrong.

[@gabrielafonseca4034]

Will do it! I'm a fresh tomato fan!

[@junevertucci3420]

New subscriber here. Looks fab. Good call on the Balsamic!

[@ChefBillyParisi]

Thanks for watching and Thank you so much for the sub!

[@thomaskruczek3146]

Grating cheese over parchment; why haven’t I done that before. Thanks Chef for the tip!

[@Freedomridingcompany]

Can't wait to try this one! And I'll report back.

[@edwardkornuszko4083]

Thank you. God bless you

[@Theeggfly]

I will be making this asap.

[@shirleyvastine9328]

Oh my! I need this! Thank you for making in a blender, can regular basil pesto be made this way, too? Will omitting mint ruin it? And my heavens, I hope you did not waste all that goodness still stuck in the blender!😊

[@briankillian5248]

Try lemon. It works well.

[@TheColorofLight]

Can't wait to make it. Would adding a small amount of chicken be too much?

[@MaryvelFriesen]

May I ask where did you get your pasta pot? Did that insert basket come with it? Thank you kindly! Can't wait to try these pesto!

[@ChefBillyParisi]

Did not come with the pot. Aff link: amzn.to/4fF7wvp

[@Nel33147]

I never would have suspected there was a tomato 🍅 base in that sauce.

[@ChefBillyParisi]

It’s pretty tasty

[@ohsoleohmio]

can anyone explain how the colour is so yellow after using so many tomatoes and basil leaves ?

[@ChefBillyParisi]

Incorporating air when blending, also the addition of white cheese and olive oil

[@colin1259]

I belive i heard something once about not using ilive oil in a blender, because it turns it bitter? Any truth to that?

[@ChefBillyParisi]

Never heard of that. I'll have to look into it.

[@foodisgood17]

Came here to ask this

[@MrAmisto]

Best pesto, use broad bean fresh, no nuts needed.

[@BlackJesus8463]

Silicone pad might be better than parchment! 🤪🤪

[@StacyInLove1]

Pecorino Siciliano

[@talbotcolleen]

If you use canned San Marzano tomatoes, would you still roast them in the oven for 30 minutes or forego thst part of the recipe?

[@ChefBillyParisi]

Not sure how you could do that tbh

[@MrAmisto]

Whats with the tap before each slice 😂

[@augustinawear3639]

💕💕💕💕💕💕💕

[@williamkolina3988]

6 months in the freezer Are you kidding Bow ties Mezzi rigatoni Sauce is gone I never heard of Sicilian pesto Mom was from Napoli

[@iluomobravo]

Nothing ruins Italian food like balsamic vinegar. Shocking!

[@ChefBillyParisi]

Italian food, maybe. Balsamic and tomatoes = perfect match and brings even MORE tomato flavor out.

[@ljrouse5]

Cry about it, or better yet show us your KZbin cooking channel with 660k subscribers 🤡

[@cosmiccat3295]

It tastes better with that splash of balsamic, trust me, and Billy.

[@TheresaHarris-s2w]

😂😂😂

[@TheresaHarris-s2w]

I don't get it... this is not a classical dish but I Know tomatoes and balsamic are a pair.

[@sid3859]

Great Video.Trying this right now actually.Question:after everything all all blended I see you transferring it to another pot, does that pot get heated before the pasta goes in or does itstay as is?

[@ChefBillyParisi]

No, but you can keep it at low heat.

[@sid3859]

@@ChefBillyParisi Thank you!!