How Many Different Pestos Can You Make

[@godra051]

Try this one. Cilantro, toasted almonds, parmigiano, garlic, olive oil and 4 Kalamata olives. Great on toast, pasta but my favorite is twist on caprese. Just instead of mozza, to slices of philly cheese. Maybe bed of arugula under.. I impressed many people with it and way better then real caprese

[@OrganicAlumination]

Omg i love pistachios I think the tomato pesto will have an Indian food profile because if the clove and nuttiness from the almond even if it isnt cashew

[@moonmist9]

Thank you so much for these. They look delicious.

[@theoriginaljean3917]

You have advanced understanding and love for food, you make it a better experience and more fun. Cheers bro.

[@TroyBrinson]

I really liked this video. I went back and watched some of your other videos and I really enjoyed how upbeat you were in this one. I also thought you did a really good job describing the flavors of the food. I really enjoy your channel.

[@KevinAllOver]

Thanks!

[@godra051]

I would suggest whenever you use any nuts, toast them. Brings up the flavours

[@jemmashome]

I love the idea of cooking with what you harvest! Thanks for sharing, much love from Singapore ❤️

[@gnampf1808]

This video was really enjoyable to watch. The only improvement I would make is to put some measurements in the description and/or put timestamps. I like to save a lot of recipes and when I come back later this helps immensely

[@sachsrw]

You need water for processing. The base by the blade gets hot, so we substitute ice cubes to keep the stem cool and to prevent it from heating up the pesto. I also do this when I make hummus and anything else that needs to be kept cold.

[@MaurLawYnot]

You are so cute the way you chat, I love it, and thanks for sharing.

[@drummerlovesbookworm9738]

Thanks for the experiment!

[@diabeticdaniel7848]

Your videos are really easy to follow :)

[@PKMNnerdfighter]

Your videos honestly rival Kenji for relaxing for me!

[@KevinAllOver]

Thank you!

[@doracotterell2863]

Lovely video AND I much enjoyed your personality and soft voice. First time watching, directed here by “My Name Is A….”. One point, if I may politely request that you do take the extra step to write up the recipes in the description as many other channels do? You’re young & full of vigour, yet for your viewers who are struggling in one type of area or another, being able to read and watch along with the video is a BIG HELP to those who want to keep pace with you? Is this a possibility that you’ll likely reconsider? You’d be surprised at how much simpler it can be when there’s the recipe included in the description! Other than this alteration, you ROCK. We all just need to keep sending a link to our friends and help YOUR channel to grow vital. We all appreciate your time, work, effort and skill. 💗 I’ve just subscribed. 💗

[@KevinAllOver]

Thanks! I'll try to add recipes to the descriptions. I'm a working Dad though, so I barely have enough time to cobble together new videos let alone anything extra, so no promises. The recipes I work off of are more like scripts (pan over high, add onion, sweat, add garlic, etc) but if that's something that people would be into I can easily paste them in.

[@doracotterell2863]

@@KevinAllOver ~ I understand, you’ve a lot on your plate. You go to a lot of effort in your videos … might as well take the extra step to complete the circle. It’s a matter of “deciding” to “make it happen”. You’ve a lovely presence on your channel … I’d love to see you take it all the way. YOU DESERVE IT. 👏

[@rakor8914]

Pesti. Lol. Cheers!

[@KevinAllOver]

Yeah but the algorithm...

[@lysienlile2153]

you forgot the Beetroot pesto! one of the best out there!

[@moonmist9]

Recipe please!

[@civilizeddiva]

Guess I'll be breaking out my food processor this week😊

[@JustOneAsbesto]

The food processor was washed many times that day.

[@KevinAllOver]

Yes, yes it was

[@HMShafqat]

very interesting