Italian Chef Reacts to PESTO RECIPE by You Suck at Cooking

In this episode I reacted to the pesto video recipe from You Suck At Cooking, a channel that I personally love. His recipe is excellent from every point of view, he used all the right ingredients, since he knows what he's doing, and the tradition behind this recipe. I only have a few complaints about the process, but the final result looks really good, so well done!
💯 Follow this link to watch my Basil Pesto video recipe: • How to Make FRESH BASI...
#yousuckatcooking #pesto #reaction
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[@groofay]

YSAC is such a perfect blend of absurdist humor and actual information. We may not know his name or what he looks like, but we do know that he is awesome.

[@vincenzosplate]

oh yes we absolutely do!

[@Fluggaenkoechiebolsen]

Haha yea😀

[@solokom]

Incredible how forgiving Vincenzo is with YSAC because he recognizes he tries his best, is respectful to Italy, and he is hilarious of course.

[@vincenzosplate]

That's why I love him. He knows what he's capable off and he definitely knows what he's doing.

[@nateflora732]

the one basil leaf for $11 is the part that really made laugh the most, DO NOT WORRY VINCENZO basil is not that expensive at the local farmers market 😅 edit: in america

[@vincenzosplate]

Hahahaha I love all his jokes 😂😂

[@AngelusNielson]

unless it's organic, that is.

[@enysuntra1347]

He didn't tell what Dollar, so it doesn't have to be USD…

[@lorenzopianezzola7618]

Pine nuts are actually the most expensive ingredient, unless you can produce them with a single hit like in the video! 😂

[@sarahnicole6147]

Maybe these were Mexican dollars 😂

[@MapleWillowAspen]

most store-bought pesto here in germany is done with cashews instead of pine nuts because the latter are just way too expensive. The pine nut prices currently are really prohibitive for using them in any sort of cooking outside of special oocasions.

[@vickieliupakka2975]

I have 2 kids living in Germany from the USA. One is Air Force and one is Army. I picked up a daughter in law and son in law that are German. I can’t wait to visit next summer. My daughter orders her pine nuts on Amazon ❤

[@rogerbuschmann8161]

It´s even worse. Most store bought pestos are made out of parsley and only contain a small amount of actual basil and aroma.

[@KSGomez88]

In Maryland, USA a 4 ounce bag of pine nuts is $10. Crazy.

[@MapleWillowAspen]

@@KSGomez88 yeah, that's not too different from our prices as well. About 12Euros for the same amount in my local supermarket in south-western Germany - that's just not affordable for regular use :(

[@MapleWillowAspen]

@@rogerbuschmann8161 at least the brands sold in our local supermarket use actual basil - it's usually like 60% basil, 25% olive oil, 13% cashews, some salt, some lemon juice (no garlic) - though they tend to have pretty decent brands here, not exactly the cheapest possible stuff.

[@ninnusridhar]

A bit of food science that i love. Pounding and blending are inherently different. When you pound you're crushing the leaf cells, when you blend you're cutting them up. Crushing is better for pesto. But there is another way to break the leaf cells rather than crushing. So if you don't have a mortar and pestle, but want the same effect, put the leaves in the freezer. Leave them in there for a couple hours. Then bring them out and thaw them. Or blend them while still cold. The freezing actually makes the water in the leaves expand and shatters the cell walls. You get the same effect as pounding, from blending

[@vincenzosplate]

Thanks for the tip! 🤔👍 I’ll definitely have to try freezing the leaves next time. Can’t wait to hear more food science tips from you! 🤓

[@ninnusridhar]

@@vincenzosplate always glad to pass on what i know. And as always i love the work you put into both food and spreading knowledge about it

[@drfoto2673]

So that's why the pesto I made from my frozen basil was so great. I didn't want to buy all the basil I needed for pesto, so I just bought a small plant and made more while putting leaves in a bag in the freezer until I had enough for a big batch. The best part is that when all the ingredients were frozen, the basil didn't overheat while blending them together.

[@donlopeaguirre112]

Vincenzo, the lemon juice also helps keep the pesto nice and bright green if you store it in the fridge for a few days - which won't happen alot because whom are we kidding, you're gonna eat the hell out of this right away.

[@vincenzosplate]

Thanks for the tip! 🙌 Will definitely give that a try next time I make pesto. And you're right, it's hard to resist eating it all right away 😋

[@_unknown123.]

This guy humor is on another level

[@vincenzosplate]

I love him and all his videos always make me laugh 😂

[@jeffs.4313]

Well done Chef! A very funny and informative video. I really enjoyed your reactions and humor. It's good to laugh it makes the heart glad. Keep up the wonderful work!

[@vincenzosplate]

I fully agree with you Jeff 👏🏻 well said! I'm glad you enjoyed this video!

[@seanspartan2023]

It's funny how Italians don't use as much garlic as Americans think they do. When Americans cook Italian food, they use so much garlic, you'd think they are scared of vampires...

[@vincenzosplate]

yeah this is so true and it always makes me 🤯😠😭 'cause in Italy we really use little garlic!

[@enochofmi]

... and we haven't had a vampire attack in 47 years.

[@EnclavegovtofficialUSA]

​@@vincenzosplate it tastes good though

[@ohger1]

My grandparents came from Italy about 1900 - from north and south Italy. My northern Italian grandmother used little garlic, while my grandmother from Southern Italy used a lot. In the Northeast U.S. where I am, there is a huge population of Southern Italians and Sicilians, and they use a lot of garlic. So if you're area has more Southern Italian immigrants, then garlic might be prominent in many Italian restaurants you may visit.

[@lisapop5219]

I love that channel. He is very funny in his cookbook too. I bought it for my daughter a few years ago but had to read it first lol

[@aris1956]

What nationality is that guy ?

[@lisapop5219]

@@aris1956 I honestly don't know but I assume American or Canadian

[@vincenzosplate]

Hahahaha 🤣 I love that channel too, I'm a super fan! And I love his humor and all the jokes he makes!

[@pengwino828]

@@aris1956he’s canadian

[@laurapedro1286]

What a video reaction Vincenzo my Friend ❤

[@vincenzosplate]

Wow thank you Laura 🙏🏻 I’m glad you enjoyed this video! Do you make Pesto?

[@vickieliupakka2975]

So fun to watch you laugh ❤

[@vincenzosplate]

oh thank you Vickie 🙏🏻 Have you ever made Pesto?

[@JeffreyFollowell]

Yes, definitely the best part of this was watching Vincenzo have such a good time.

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest

[@vincenzosplate]

Wow your words make me really happy, and I appreciate it a lot ❤️🙏🏻 Have you ever made Pesto?

[@thuggie1]

a lot of people where i live make a similar thing but we use wild garlic leaves and using the same things apart from the lemon and garlic clove, its seasonal as wild garlic grows in the spring

[@vincenzosplate]

Thanks for the suggestion! 😊 Wild garlic leaves sound delicious, especially if they're in season. I might have to try that in the spring!

[@thuggie1]

@Vincenzo's Plate It's nice because it is seasonal so fresh in flavor

[@natrixxvision6997]

The only time I put fresh herbs into a blender is if I make falafel. If I’m making pesto, I use the pestle and mortar.

[@vincenzosplate]

great, the original Pesto is made with Pestle and Mortar, but you can also make it with a blender!

[@natrixxvision6997]

@@vincenzosplate I find that with the pestle and mortar I have better control of the ingredients, which is what I need to make it taste right. And as far as the raw garlic goes…never more than one clove. If you make pesto with two large bunches of basil, one clove of garlic is plenty.

[@nikiTricoteuse]

Well done. That's how its supposed to be done. The name Pesto comes from the ltalian names for mortar and pestle = mortaio e pestello.

[@skunshine]

I made pesto with walnuts, fresh marjoram and pecorino. Delicious.

[@vincenzosplate]

sounds delicious 😋 did you use the pestle and mortar?

[@skunshine]

@@vincenzosplate Sure did my friend :)

[@MrSquishles]

That's important any recipe involving basil, you don't want to heat your basil at all. pretty much all the flavinoids in it are insanely heat sensitive.

[@vincenzosplate]

True!!

[@Del-Lebo]

You "Pulse" the blender! I love you Vincenzo!!! Great sense of humour!!!

[@kaybrown4010]

YSAC is a riot! I’ve enjoyed his channel for years.

[@vincenzosplate]

same here 🤩

[@drawbyyourselve]

We had a basil plant at home and it was on its way out, so we decided to use all the leaves to make some pesto. I had eaten some in restaurants, some conserved in glass jars, but the handmade, mortar and pestle pesto was just too good. The amount of control you have while grinding the ingredients, feeling like using a bit more basil, a bit more cheese, etc, males for a wonderful experience making and eating it.

[@vincenzosplate]

I totally agree with you! Handmade pesto is an amazing experience, you can really feel the ingredients and create something unique. Have you tried making it with pine nuts or walnuts? 🤔

[@drawbyyourselve]

@@vincenzosplate pine nuts, they are a little more expensive, but I prefer their taste above walnuts.

[@anthonygm85]

I still use a motor and pestel to make pesto, I use pecarino and parmesan regeiano mixed, 2 garlic cloves, ton of basil, light toasted pine nuts or almonds, i use lemon in the summer

[@vincenzosplate]

wow sounds amazing, bravo my friend 👏🏻👏🏻

[@ramonafriesinger5652]

Ruccola, roasted walnuts , peccorino cheese and garlic 😋 mmmmm also a great pesto !

[@Ramyapad19]

i will try your pesto recipe instead btw Cant wait to make your recipes soon for me also when is your cookbook coming out as i love cookbooks

[@vincenzosplate]

Great! Please try my Pesto recipe and let me know 😍 can’t wait!

[@natrixxvision6997]

I have seen on Pasta Grannies a pesto made with lemon, parsley and mint. It comes from an island off the coast of Napoli.

[@vincenzosplate]

yes that is pesto, but not Pesto alla Genovese!

[@natrixxvision6997]

@@vincenzosplate Right on. I’ve also seen one that comes from Trapani. Similar ingredients to the pesto alla Genovese, but they add tomatoes and no cheese. I’ve also seen Gennaro Contaldo make one that supposedly comes from Calabria. That one’s a little spicy.

[@alida4158]

​​@@natrixxvision6997 il vero pesto genovese e composto di olio extravergine basilico, aglio , pinoli parmigiano ,quello Siciliano ci sono le noci invece dei pinoli ,Calabrese stessi ingredienti con aggiunta di peperoncino tipico del posto.🙋🇮🇹

[@natrixxvision6997]

@@alida4158 Certo. But are those the only three types of pesto in all of Italy? Doubtful.

[@nancybyrd2221]

I've learned to blanch the basil before using it in the pesto to retain the brilliant green color. Always wondered why this extra but essential step is never talked about....🤔🤔

[@vincenzosplate]

well that step is important when you cook basil (or other greens)

[@Lordsheva80]

@@vincenzosplate did you see what are you doing? This girl is saying to blanch basil, you like her comment and comment without saying that no, in traditional pesto you absolutely don’t have to do that. This is something strange that some weirdo man from Us did. 🥶

[@felixschmidt-qt7xc]

When Pesto in a blender, keep it cold! Mix garlic, pine, salt, pepper and oil first. Then cool the blender in the freezer for 10 min. Back to the mixer, add the Basil and cheese. Important: don't mix to long - then it will be have a nice green color and an intense flavor.

[@seanspartan2023]

The name you're looking for is "pulse." That's when you briefly turn on the blender and shut it off. Keep doing that to mix up your pesto and give it a more coarse blend. (You don't want an all liquid pesto... yuck)

[@vincenzosplate]

EXACTLY!! Thank you my friend, I really didn't know how to explain it!

[@fasullodavvero]

@Sean Spartan Veramente il pesto deve (dovrebbe) essere pestato a mano nel mortaio,da qui il suo nome "pesto",proprio perchè viene pestato e non frullato,e ti assicuro che la differenza si sente,poi ognuno può scegliere come farlo... questo video ha un grande merito,diffondere il pesto nel mondo,è un condimento incredibile e in ogni nazione dovrebbero conoscerlo e usarlo... ,io lo uso anche con gli gnocchi...

[@alida4158]

​​@@fasullodavvero infatti !🙋🇮🇹

[@bettyhoward569]

I love watching you laugh!😆

[@vincenzosplate]

Thank you so much for the kind words! It's always great to hear from people who enjoy what I do 😊 Anyways, hope you're having a great day! 🌞

[@peterbreis5407]

This guy is REALLY funny! Unfortunately most commercial Pesto does not use pine nuts, they substitute cashew nuts.

[@vincenzosplate]

yeah I know, that's sad! Pesto made with pinenuts is super delicious! Have you ever tried making it?

[@reginabillotti]

I usually use walnuts if I'm making it, mostly because of the cost of pine nuts. Pine nuts are a treat for holidays and other special occasions, not really something I can buy for everyday cooking.

[@peterbreis5407]

@@vincenzosplate Same with wasabi. Real wasabi tastes so much better and is much more subtle than dyed horse radish. But it is pricey. I have seen what they have to do to get pine nuts so they can justify the cost! People must have been really hungry at one time to persist in getting enough of those tiny seeds out to make it worth while. I reserve the expense for scattering toasted pine nuts on certain pasta dishes to make it go further. Goes great with melanzane.

[@nikiTricoteuse]

I love watching you laugh Vincenzo and l think YSAC doesn't suck as much as he thinks he does. Very happy to have managed to grow 6 basil plants this year and have so far made 3 jars of pesto. It's early autumn here in Aotearoa/ New Zealand but, l'm hoping to get another jar or two before its too late. When l lived in ltaly we had a house guest from Genova and she taught us the traditional way to eat pesto. I hope you'll try it. Per person, cut a small potato into cubes about the size of the last joint in your thumb and top and tail a small handful of green/French beans and put them into the boiling salted water when you add the pasta. Put your pesto in a bowl and when the pasta comes back to a boil and the foam from the pasta starts to appear take a few spoonfuls of the starchy pasta water and add it to the pesto. You want it to be slightly thicker than whipping cream. If you've got the size of your cubes right it will all be cooked at the same time. (If you're not confident, cook the potatoes and beans first then reuse the water for the pasta.) When you drain the pasta etc, keep some of the water so you can adjust the consistency if necessary. I think one of the biggest mistakes people make when eating pesto is not to thin it down before adding the pasta, it really is a game changer and the beans and potato are a delicious addition. I'd love to hear if anyone tries it.

[@vincenzosplate]

Wow, thank you so much for sharing this traditional way of eating pesto with us! I will definitely try this recipe soon and let you know how it goes 😋 It's always great to learn about new ways to enjoy traditional Italian dishes 🇮🇹👨‍🍳

[@nikiTricoteuse]

@@vincenzosplate That's brilliant. Thanks Vincenzo. I'd love to hear back when you try it. 😁

[@nikiTricoteuse]

@@vincenzosplate That's brilliant. Thanks Vincenzo. I'd love to hear back when you try it. 😁

[@stephengardiner9867]

Gotta love this! Pesto IS a sauce unlike most and obviously traces its roots to Roman times (if not before). Basil pesto is just one of the variants (and probably the best known. I have made it with wild arugula. The pine nuts are expensive and some variants use pistachios (almost as expensive). I have seen recipes that used walnuts. Pesto sounds suspiciously like "pestle" which would be the item where the ingredients were ground (before blenders). Many years prior to that, the Roman Era Chef would have hauled out his trusty "mortarium"! Buy a BIG block of Parmagiano though! I have not tried it with Pecorino Romano though. We have, here in Canada, an invasive "weed" called "Garlic Mustard". It is a relative of the Mustard family of plants and therefore related to Arugula. It IS known to be edible but best picked in the spring. I may be the first person to use it in a pesto. Its name implies a bit of a garlic taste.

[@Serenity_Dee]

Here in the US, we call it arugula; I assure you, I was thoroughly confused the first time I heard Brits talk about "rocket" as an edible thing, because to me, this is a rocket: 🚀. (Also, "aubergine" is a color to us Americans, the vegetable is "eggplant".) We may say "oregano" like a Spanish speaker, but we know what zucchini is.

[@patriciasmiderle9181]

You have a good sense of humor!! Bravo Vincenzo. 😅

[@vincenzosplate]

Grazie mille! 😄🙌 Glad you enjoyed the humor! Keep cooking with passion and joy! 🍝👨‍🍳

[@MsTatakai]

Isn't garlic used to emulsify ? not because of flavor.. i think...

[@vincenzosplate]

No, we actually need garlic for that kick of flavor it has. So it's not just to emulsify it with the rest of the ingredients but also add another flavor into the recipe.

[@aris1956]

2:18. Noi in Italia abbiamo tante superstizioni, ma quella del basilico strusciato sulle ruote…. ci manca ! 😅 PS: Chissà se dopo questo video qualche italiano non scenda giù sul parcheggio per andare a fare qualche strusciatina sulle ruote. 😀

[@vincenzosplate]

Hahahaha hai pienamente ragione... il basilico sulle ruote mai visto! Ma non credo che qualche italiano voglia rovinare del bel basilico fresco in quel modo... o almeno io non lo farei mai 🤣

[@aris1956]

@@vincenzosplate Nemmeno io caro Vincenzo ! È troppo importante come ingrediente nella cucina italiana per andarlo a sprecare in quel modo. Ma sai…. qualche napoletano se vede questo video, visto che a Napoli come tu sai, ce le hanno tutte le superstizioni, è probabile che a qualcuno venga in mente di aggiungere anche questa alla “collezione”. Al motto….. proviamo anche questa…..non si sa mai. 😂

[@reginabillotti]

It's not a real superstition in the U.S., either, just a joke.

[@gregket]

I made Sage Pesto, which is another level of flavour. It does have a stronger taste, due to the leaf, but with the same recipe it works.

[@vincenzosplate]

That sounds like an amazing idea, I should try that as well.

[@NikRBLX173]

React to YSAC’s carbonara

[@KRISTIANSMILJANIC]

Do you mean the not a carbonara?😂

[@vincenzosplate]

I will check it out, thank you!

[@NikRBLX173]

@@KRISTIANSMILJANIC yes!

[@Sadie-vb6kg]

Have you ever watched his video(s) on how to cut onions? Those are his most popular! I agree this guy is totally great!

[@vincenzosplate]

It means a lot to me!!! 🥰🥳

[@bettyb1313]

I love this channel

[@vincenzosplate]

I love you too! Don't forget to like and subscribe.

[@neversparky]

Would it be potentially reasonable to use more garlic if the garlic we can get from our local market isn't as strong as garlic in other places? (Or if we can only get it frozen?)

[@vincenzosplate]

Definitely! Use as much garlic as you like 🧄👍🏻 Thanks for watching and sharing your thoughts!

[@davidbuben3262]

Ah, Vincenzo. Your laugh is infectious.

[@vincenzosplate]

Hahahahah thank you 🤣 Do you follow his channel? I definitely love it

[@davidbuben3262]

@@vincenzosplate Assolutamente! For a couple of years now. Even learned some Italian, and learning so much about cooking authentic Italian cuisine and techniques. I recently made your Nonna's limoncello, and gnocchi alla teramana. So wow, wow, wow! For me, and so many others around the world, Italian food is by far the best. I also have been a subscriber for about 2 years now. Always look forward to your posts. Ciao for now!

[@oledomsjude661]

Sad that it not the Fettucine Alfredo but it was good you finally got to see him! 😃

[@vincenzosplate]

oh I follow his channel and I love all his videos, his recipes are also pretty good! I'm glad you're enjoying seeing him on my channel!

[@ottovonbismarck2443]

Try fresh spinach, toasted walnuts, garlic and parmesan. Same amounts as if you make original pesto, maybe a bit more garlic. Salt and pepper according to your taste and if you like it, a tiny pinch of freshly ground nutmeg.

[@vincenzosplate]

Thanks for the suggestion, friend! 🤗 Will definitely try it out 🍝👨‍🍳

[@ronaldyeater3322]

Sup Vince, I laughed so hard I was in tears my friend 🤣😂, I like this guy, and with comedy he has good idea what doing, my mom made garlicky pesto, I don't lol, oh made me feel so much better, I gotta find this channel, oh brother tyvm tc 🍝 PS, just thought of a sundried tomato pesto I make for steak, that's what I call it, is that really a pesto when add sundried tomatoes 🦧? Appreciate it tyvm

[@patrikdrk5863]

5:02 it's the wabbajack!

[@vincenzosplate]

I was really amazed by the talent! Hahahaha.

[@bettyboop7426]

Too funny,I think the word you tried to recall was pulse,no wonder he has a big following&can maintain anonymity,Grazie

[@vincenzosplate]

yes exactly, that was pulse, thank you 😅

[@sergiogarciacuesta9811]

Nice!!! React to the not carbonara also!

[@vincenzosplate]

I will check it out! Thank you for the suggestion!

[@martinluska]

Very nice pesto is from the wild garlic, it is usual in Slovakia...

[@vincenzosplate]

That's interesting! Pesto made with wild garlic sounds delicious. It's great to see different variations of pesto from around the world. 🌿🌍🍝

[@martinluska]

It is absolutely delicious. Very similar to the basil pesto, but instead of basil, there is a wild garlic. And of course you do not need classic garlic.

[@OckGypsy]

2:53 I think that this is satire, they probably have a basil plant that they picked a leaf from and put their own tag on.

[@vincenzosplate]

Really no idea ahah I hope it's satire

[@wauliepalnuts6134]

When Vincenzo laughs, I laugh. When he cries, I cry too.

[@vincenzosplate]

oh wow this is nice from you my friend! Did you enjoy this video?

[@scottrawlins8165]

I simply have to add a bit of lemon with my pesto....

[@vincenzosplate]

sounds great, and super fresh

[@scottrawlins8165]

We went to an Italian restaurant here in New mexico..called Sals...it was recommended to us from a family friend who is a soul chef..andmit was,awful..theremwere steps that were skipped..likema,deglaze..it was a mushroom sauce. No flavor..none.

[@363catman]

The solution to giraffes destroying the Basil supply is simple. - giraffe porchetta

[@vincenzosplate]

😂😂😂

[@lydiadoyle1163]

Why would waste it on tires 🤣

[@aris1956]

In fact, I wondered about that myself. You know ... we Italians in Italy have a lot of superstitions, but the superstition of rubbing basil on the wheels we miss. And I don't think any Italian goes and ruins his basil on car wheels, knowing that basil in Italian cuisine is a very important ingredient. 😊

[@vincenzosplate]

well I really don't get that too 😅

[@tunnus.123]

Great.

[@vincenzosplate]

grazie 🙏🏻 Do you like Pesto?

[@tunnus.123]

@@vincenzosplate oh yes

[@IvanHuntDrum]

There's no such thing as too much garlic!

[@davidbuben3262]

Careful, I'm contemplating working up a garlic soup recipe. With fire roasted corn and tomatoes? Using roasted elephant garlic?

[@vincenzosplate]

mmmh, I'm sorry my friend but I do not agree! Too much garlic could ruin your Pesto recipe

[@davidbuben3262]

Sorry not sorry. But I agree with Vincenzo actually. I started making my own tomato sauce the Italian way years ago. With very little garlic and only very little basil. I used it when I made ricotta gnocchi for the first time and it was, surprisingly, a success. It kicked off my culinary journey. I got the recipe from Iron Chef Jeffrey Zakarian just watching The Kitchen, and wrote down everything JZ did. Best thing I've ever made, and still make it often.

[@nowwhat33]

When I was younger I thought so too. Thanks to the Italian kitchen, I know better these days. Besides Vincento, I use to work with Sicilians for years, on a daily base, in the restaurant business. They were great teachers if it came to Italian food. (Amongst some other stuff as well.) 🤓

[@BillyLeeGoodman]

To this day my favorite pesto is Lemon balm!

[@tascharahernandez5867]

What is pesto usually used with? I haven't seen any recipes that use it.

[@vincenzosplate]

Pesto is traditionally used with pasta, but it's also great with sandwiches, salads, and as a marinade. Give it a try and let me know how it turns out 😊👨‍🍳

[@nikiTricoteuse]

It's traditionally eaten with linguine (or spaghetti ) but as well as the ways Vincenzo said, it's absolutely delicious with hot boiled potatoes or mix a spoonful into mayonnaise (or oil, if you prefer) and use it as a salad dressing. I make a cheat pizza/tart thing where l spread it on a sheet of flaky pastry which l then layer with ham, grated cheese, chopped cooked spinach, sliced tomatoes or any combination of that and bake in a hot oven til the pastry is crisp and golden. Don't put a lot of topping on it or it won't cook properly. Have fun.

[@AaaAaa-mh6zv]

@@nikiTricoteuse From what i've seen, Trofie is the pasta most commonly used in restaurants in Genoa.

[@pietrogambadilegno.1521]

We can use pecorino romano or pecorino sardo.

[@vincenzosplate]

I find pecorino sardo a little too strong

[@pietrogambadilegno.1521]

I make with half parmigiano and half pecorino cheese in order to balance the sapidity.

[@skaarphy5797]

Protip: Use less olive oil to make a spread to put on toasted bread.

[@theamazingfreak]

Hi Vincenzo. After watching a lot of YSAC videos I discovered he is also Binging with Babish. They are the one person You get to see his face in the Binging with Babish videos.

[@jarynn8156]

Umm.... No they are not. That or Babish is maintaining a totally separate kitchen and home deep in the wilderness away from his urban NYC apartment. The YSAC chili video also reveals YSAC's full body sans the head and you can see he looks quite different.

[@captainopvious7498]

Yes but where the peas?

[@vincenzosplate]

peas? 🤔

[@solokom]

12:30 why isn`t that on spotify??

[@vincenzosplate]

Hahahahaha! They should add that sound in spotify!

[@dinozrilic7970]

Would you put truffles in pesto? This could be a bit of a fancier hot take

[@lydiadoyle1163]

Only pecorino

[@vincenzosplate]

do you use only pecorino?

[@Ray-r5j9u]

Elephant garlic is the way to go. I like the mild flavor.

[@patrickannunziato9473]

no no my friend I always use at least 7 cloves of garlic in my pesto. yumm.

[@vincenzosplate]

oh nooo! Have you ever tried using less garlic?

[@patrickannunziato9473]

@@vincenzosplate I have. But I love garlic. Italians here in the U.S. it seems have aquire this love of garlic. My family the Annunziato's came to America in the early 1900's. Maybe in the old country they didn't use garlic, but here we can't get enough of it. I'm actually adopted in to the family I'm not Italian, just Italian at heart. Anyway, love your videos. Oh my family calls tomato sauce, gravy. Is that common, because I don't here many Italians say that.

[@foolsplay5880]

Vincenzo, Amo I tuoi videos. Cosi divertente. Ascolta, è ora di aggiungere un po' di grigio ai capelli del tuo avatar. Parleremo presto, amico. Ciao

[@vincenzosplate]

Ahahah sono d'accordo!! Ciao amico

[@foolsplay5880]

@@vincenzosplate Sempre. Grazie per la sua risposta. Cin Cin

[@bar_jumper1312]

6:39 yeah in a british cooking show the would use the whole garlic plant if they could

[@vincenzosplate]

😂😂🙈

[@AuntDuddie]

pulse...

[@Andinus3000]

"Pulse" Vincenzo, pulse is the word you are looking for about the blender.

[@vincenzosplate]

thank youuuu 🤣🤣🤣🤣

[@trstmeimadctr]

I would be really interested to see what you think of Tasting History's videos

[@forcelightningcable9639]

That’s like $40 worth of pine nuts where I come from lol

[@vincenzosplate]

oh wow, that's a lot! but pine nuts are expensive almost everywhere

[@forcelightningcable9639]

@@vincenzosplate oh yeah, I’m just impressed with his commitment

[@mradvocat]

In my country its about 2 kilos of pine nuts for 40 dollars:)

[@VVack..]

You should watch his carbonara video

[@vincenzosplate]

Should I? 🙈🙈

[@nowwhat33]

Hahaha 😜. I hope you’ll meet this guy some day. Hahaha. 😁😎👻

[@vincenzosplate]

He's hilarious! I would love to meet him too, maybe a collaboration 🤩 would be epic

[@harambo88]

i like all the ideas for pesto varietys. thats something i "collect"

[@vincenzosplate]

Thanks for sharing! Glad to hear you enjoy collecting pesto varieties 👌🏻 Have you tried any of my other Italian recipes? 🍝🍕🍅

[@Shaosprojects]

Heyyy Vincenzo please react to Brian Tsao’s carbonara video!

[@vincenzosplate]

I will check it out, thank you for th suggestion!

[@norcaldata]

Pesto doesn’t translate into basil garlic and pine nuts , you can make it out of anything, I’ve made pesto with peas and mint or sundries tomatoes yum yum

[@vincenzosplate]

well that is true, but pesto is mostly known as Pesto alla Genovese, made with basil, garlic, pinenuts and Parmigiano.

[@giuseppina2210]

You should put ice if you use a blender!

[@vincenzosplate]

Great tip! Using ice can help keep the mixture cold while blending, especially if you're making a chilled beverage or smoothie. Thanks for sharing! 🧊👍

[@mgreenester]

Pulse

[@jakobklug4978]

do more clips on ysac

[@vincenzosplate]

I'll keep this in mind!

[@mattiaalba1699]

I am italian and i am realy corious what they did to the pesto.(I hope this Is not worse than peas in carbonara)

[@vincenzosplate]

this was quite good! Do you make the classic pesto?

[@AnneBeamish]

Also carrot top pesto!

[@vincenzosplate]

It's not in the original recipe but could give an interesting twist!

[@andreujuanc]

I always over EAT the pesto :p

[@vincenzosplate]

Hahahaha you're a pesto lover 😍 You should visit Genoa, if you haven't already.

[@andreujuanc]

@@vincenzosplate 🫡

[@DaveDVideoMaker]

The original video is here: kzbin.info/www/bejne/pp_Pf6R3oqh2ndk

[@vincenzosplate]

Thank you Dave, as always!

[@DaveDVideoMaker]

@@vincenzosplate You’re very welcome.

[@NikoBellaKhouf2]

This YSAC guy seems nice but he's just too silly and over does the jokes to the point where you lose interest in the video

[@vincenzosplate]

🤦‍♂️🤦‍♂️

[@Lordsheva80]

Vince, ma all’anima de li mortè! Are you really justifying lemon in pesto????????????????????? After the salmon carbonara this is the grave of your Italian citizenship.

[@vincenzosplate]

Non ho giustificato il limone! Ho specificato che nella ricetta originale del Pesto alla Genovese il limone NON va messo, ma che comunque il limone ci sta benissimo a livello di sapori!

[@Lordsheva80]

@@vincenzosplate Vincenzo non c’è giustificazione a quello che hai detto. A livello di sapore ci sta benissimo pure la cipolla nella carbonara (da dolcezza ed ammorbidisce il piatto), se uno la mettesse in una ricetta? Ultimamente mi pari troppo, troppo, troppo ammiccante verso alcuni personaggi e/o ricette. Capisco che per crescere tu abbia bisogno di “provocare” ma cazzarola, il troppo stroppia.

[@fasullodavvero]

@LordSheva Hai ragione su limone,ma credo che lo aggiungano per non fare annerire il pesto dopo qualche ora dalla preparazione,anni fà (una 30ina), vendevo il pesto in secchi da 5 kg,era talemente buono che veniva venduto come produzione propria dai miei clienti,ristoratori,chef,rosticceri,etc,etc,era di un verde chiarissimo,presumo che utizzassero il limone per impedirne l'ossidazione,in alcuni periodi non era reperibile,perchè non c'era basilico nelle serre liguri,causa gelate notturne...

[@Lordsheva80]

@@fasullodavvero ma ti pare? Il pesto si ossida se lasciato all’aria per ore. Basta chiuderlo bene il un vaso e non si ossida. Il limone, essendo acido sbilancia totalmente il sapore, sicuramente nelle imbarazzanti quantità messe dal tipo e “giustificato” da Vincenzo. Modiche quantità non alterano il sapore ma, di certo, non possono impedire l’ossidazione del pesto.

[@fasullodavvero]

@@Lordsheva80 Non lo so,in modica quantità il limone potrebbe fare benissimo da antiossidante,tutto sta a quantificare la "modica quantità"...

[@ethanchadwick8584]

Pulse

[@vincenzosplate]

hahah thanks you