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The Art of Pesto With Kinfolk

Jan 18, 2012

by kinfolkmagazine

Kinfolk Magazine is a growing community of artists with a shared interest in small gatherings. We recognize that there is something about a table shared by friends — not just a wedding or once-a-year holiday extravaganza — that anchors our relationships. We feel entertaining should be simple, uncomplicated, and less contrived. Kinfolk is the marriage of our appreciation for art and design and our love for spending time with family and friends.

While our focus is not on recipes, it seems natural that our explorations spill over into the details of cooking. A film like the visual recipe above asks us to slow down and enjoy each step as we cook. It’s a subtle challenge to appreciate a simple recipe as a form of art in our kitchens, and it’s an invitation to pause, taste, and savor.

At first glance, this recipe may seem somewhat intimidating, as it requires you to hand-chop ingredients, which can take anywhere from 20 to 30 minutes. When working with only a few ingredients, it’s tempting to throw them in the blender and be done in minutes; frankly, this method requires a bit more elbow grease, but there’s something satisfying about the low-tech approach that necessitates intimate involvement with each ingredient and results in a more complex flavor. Heidi Swanson, the author of this recipe, sums up the process as such: “When you dress a pasta with a pesto that has been hand-chopped, the minuscule flecks of basil will separate from the olive oil, you get definition between ingredients, and bright flavors pop in a way they don’t when they’ve been blended into one.”

Classic Pesto

Recipe by Heidi Swanson of 101 Cookbooks
Makes about 1 cup.

3 medium cloves of garlic
1 large bunch of basil, leaves only, washed and dried
1 small handful of raw pine nuts
Roughly 3/4 cup of Parmesan, loosely packed and freshly grated
A few tablespoons of extra-virgin olive oil
Special equipment: Large mezzaluna for chopping

Start chopping the garlic, along with about 1/3 of the basil leaves. Once this is loosely chopped, add more basil, chop some more, add the rest of the basil, and chop some more. (I scrape and chop, gather and chop.)

At this point the basil and garlic should be a very fine mince. Add about 1/2 of the pine nuts and chop.

Add the rest of the pine nuts and chop.

Add 1/2 of the Parmesan and chop.

Add the rest of the Parmesan and and chop.

In the end, you want a chop so fine that you can press all the ingredients into a basil “cake.” Transfer the pesto cake to a small bowl (not much bigger than the cake). Cover with a bit of olive oil — it doesn’t take much, just a few tablespoons.

You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving, give the pesto a quick stir to incorporate some of the oil into the basil.

Film by Tiger in a Jar.

More Food Posts on the Blog

128 comments

  • myvintagecrush

    myvintagecrush said 6 years ago

    Yum, pesto gnocchi! I love making (and eating ..lots of eating) pesto :)

  • Xenotees

    Xenotees said 6 years ago

    Love pesto! Wonderful photos & a great tip on how to store it!

  • sonyarasi

    sonyarasi said 6 years ago

    One of my all time comfort foods!

  • gemagenta

    gemagenta said 6 years ago

    yummy! that will be tomorrow's dinner!

  • scarletbegonia11

    scarletbegonia11 said 6 years ago

    y u m !

  • AvianInspirations

    AvianInspirations said 6 years ago

    Beautiful.

  • jenstilley

    jenstilley said 6 years ago

    Lovely! I love growing fresh herbs and veggies in the summer months. I will have to give this recipe a try.

  • volkerwandering

    volkerwandering said 6 years ago

    I love pesto! It goes like peas and carrots with pasta!

  • VoleedeMoineaux

    VoleedeMoineaux said 6 years ago

    I LOVE pesto, but GET THE MOUTHWASH!

  • KettleConfections

    KettleConfections said 6 years ago

    This is almost the same as the recipe we use for pesto - except we lightly chop everything and just grind it all into a smooth buttery consistency with a motar and pestle, which speeds things up a lot if you don't have time to chop too much.

  • seule771

    seule771 said 6 years ago

    Yum! I do not like pesto since it is cold and put aside. I am rather immediate when consumption. Still the idea is yum!!

  • lilinspirations

    lilinspirations said 6 years ago

    great post!

  • prunellasoap

    prunellasoap said 6 years ago

    Fabulous! Love Kinfolk!

  • rebeccakier

    rebeccakier said 6 years ago

    Thanks for the awesome recipe! I will definitely be trying this out with some pasta!

  • AlpineGypsy

    AlpineGypsy said 6 years ago

    Ooooohh my..........this seems like as much a form of meditation as a recipe. I can imagine it would be a heady experience doing it all by hand. I like this idea, it's definitely 'slow food'. It seems that 'time' is one of the ingredients, and a rare one these days. I always like to say that time is my *secret* ingredient when folks ask how something was made. It makes an ordinary dish a superlative experience. *wink* Thanks so much ~ Heidi

  • MissHildebrandt

    MissHildebrandt said 6 years ago

    We grow lots of basil just to do this with it! Good to spread this word!

  • freesoul

    freesoul said 6 years ago

    Yuuuummm!! This person has very delicate hands, thanks for the video : )

  • onelovebird

    onelovebird said 6 years ago

    What a beautiful video!

  • BirdEnergy

    BirdEnergy said 6 years ago

    Looks great...my favorite....

  • slatevintager

    slatevintager said 6 years ago

    Great post!

  • CandyCollins

    CandyCollins said 6 years ago

    Inspiring! I'm making this tonight!

  • TheMillineryShop

    TheMillineryShop said 6 years ago

    I liked that video clip. You really can get a zen-like feeling sometimes when you're mindlessly chopping, smelling the aroma of the fresh herbs and cheese, and sensing the approaching meal. It's a great zone to be in.

  • MegansMenagerie

    MegansMenagerie said 6 years ago

    Mmmm....great recipe!

  • emwi

    emwi said 6 years ago

    This recipe is very similar to my mother's own pesto recipe. The photography of the film is beautiful. Love what you all stand for. Great post.

  • beadstylin

    beadstylin said 6 years ago

    I think I actually drooled a little in reading this...love pesto!! :-)

  • ovationstudio1

    ovationstudio1 said 6 years ago

    Very inspiring...and yummy.

  • cookiechica

    cookiechica said 6 years ago

    I love pesto, this recipe is going to be used lots this summer with all the basil I'll be growing! I think I'll get my workout with a mezzaluna/mortar and pestle chopping/grinding combo.

  • aoisart

    aoisart said 6 years ago

    Pesto is amazing when prepared fresh!! If you go to Liguria (the Italian region where pesto was invented) they serve it often with green beans. Love blog posts about food!!

  • amandarinduck

    amandarinduck said 6 years ago

    Love pesto! Used it today! :D

  • JodysVintage

    JodysVintage said 6 years ago

    I love pesto too! Grow my basil every year and would be lost without it...MMMMMM..interesting hand chop method!

  • PoetryofObjects

    PoetryofObjects said 6 years ago

    I just got Kinfolk Vol 2 today on a cold day in New England. It is my absolute favorite magazine now! All of their videos on their journal are absolutely gorgeous.

  • elleestpetite

    elleestpetite said 6 years ago

    Pesto is one of my favorite sauces. Simple and delicious.

  • OldWestGems

    OldWestGems said 6 years ago

    I throw everything into a food processor: pine nuts (walnuts, pecans, macadamia), lotsa garlic, parmesan (romano, asiago), evoo / butter, fresh basil leaves, dill weed, black pepper, pinch of nutmeg, etc.. Toss with drained al dente pasta and voilà!

  • rushgirl2112

    rushgirl2112 said 6 years ago

    I'm half-Italian, and pesto is one of my favorite things. But I challenge anyone to taste the difference between hand-chopped and my food processor version (I agree that a blender isn't the best here unless you prefer a smoother consistency). The key is to pulse carefully, scraping down the sides regularly, until the basil is finely minced but not pureed. The ingredients have plenty of "definition," and pesto doesn't take on any different flavors based on whether it's a hand or a machine working the blade. Taking extra time only means I'm less likely to do it at all, and nobody should miss out on the wonder that is pesto because they don't have the time to do it "just so." Making homemade pesto is a big deal in the first place, and I don't believe in making the process slower just for the sake of spending more time on it if there's no tangible difference. I say, less time to make it = more time to eat it! Also, pesto freezes perfectly well. Make a big batch, freeze in ice cube trays, and store frozen cubes in a Ziploc bag until ready to defrost and use however much you need. Fresh pesto will only keep in the fridge for a few days, and it's too much work to make a fresh batch each and every time you need a little. So don't fear the freezer, folks!

  • rushgirl2112

    rushgirl2112 said 6 years ago

    One of my favorite pasta toppers - for each serving, saute a dozen small or half a dozen large shrimp in butter. When done, remove from heat and toss with about 1/2 - 1 tbsp. pesto. Serve with your favorite pasta and sauce. When I'm in a lazy mood, I like to do angel hair pasta and - gasp! - jarred Bertolli vodka sauce. But when I have more time and want to splurge on calories, it's homemade alfredo sauce. You can also mix some pesto into alfredo sauce (homemade or jarred) directly for a creamy pesto sauce that is to die for. Just be sure not to overdo it - a little goes a long way!

  • DrChameleon

    DrChameleon said 6 years ago

    OHHH a must try!

  • GardenDaisiesStudio

    GardenDaisiesStudio said 6 years ago

    Rushgirl2112: I love the ice cube tray idea. I freeze my pesto in half pint jars and use about a heaping spoonful with every use. I'm intrigued by the hand chopping method... I believe I will need a mezzaluna? Hmmm, maybe I should tell my husband this is what I would like for Valentines... :) Love love pesto and grow the basil, as well. Thank you for the lovely article.

  • bedouin

    bedouin said 6 years ago

    Mouth watering photo's with idea's to match ~

  • VoleedeMoineaux

    VoleedeMoineaux said 6 years ago

    I'll have two please.

  • sweetsmilesbaby

    sweetsmilesbaby said 6 years ago

    Yummy!

  • SusiesBoutiqueTLC

    SusiesBoutiqueTLC said 6 years ago

    Nice article. Yummy pesto.

  • MishaGirl

    MishaGirl said 6 years ago

    How marvelous....I can almost smell the basil as I look at the photos! I must try this recipe out....not afraid of a little elbow grease, if that's what it takes ;-)

  • EliteBridal

    EliteBridal said 6 years ago

    One of my all time favs! Thanks for sharing!

  • rushgirl2112

    rushgirl2112 said 6 years ago

    By the way, I do hope you'll repost this again in the summer when basil is in season! It's so easy to grow, but so expensive to buy (especially in the winter).

  • FullCircleRetro

    FullCircleRetro said 6 years ago

    Pesto art....well done movie. Pleasure to watch and pleasure to eat! =)

  • packmatthews

    packmatthews said 6 years ago

    I can smell the aroma of the garlic and basil enhanced by the edgy note of the olive oil, buffered by pine nuts. Yummm. I'll have to pull out some of my homemade pesto from the freezer. It always brings summer into these winter days.

  • PruAtelier

    PruAtelier said 6 years ago

    Y U M ! I don't have pesto often enough, but aim to make it at some point. I especially love pine nuts......scrumptious!

  • LavenderField

    LavenderField said 6 years ago

    I love pesto. This looks delicious. I have even made pesto with arugula and it is also very delicious!

  • BlackDoveBotanicals

    BlackDoveBotanicals said 6 years ago

    Great article and very inspiring! I am making some this weekend..

  • pillowlink

    pillowlink said 6 years ago

    Delicious!

  • BHBKidstyle

    BHBKidstyle said 6 years ago

    Hmmmmmmmmmmmm! Looooooooove pesto! Goes with everything in my opinion.

  • LittleWrenPottery

    LittleWrenPottery said 6 years ago

    I love pesto! Its so tasty, ever made radish pesto? Usually with radishes you only eat the fleshy bulb but you can use the whole thing if you make pesto with the leaves : )

  • onelonelyapricot

    onelonelyapricot said 6 years ago

    Gorgeous video. I love Kinfolk & 101 Cookbooks!

  • ericawalker

    ericawalker said 6 years ago

    beautiful.

  • dabsh01

    dabsh01 said 6 years ago

    I LOVE pesto and thanks for sharing this... I also think you can have many uses for pesto as well...

  • imananteater

    imananteater said 6 years ago

    I always was too lazy to make Pesto by myself - just bought them from the supermarket. Didn't even know what the ingredients were. If I knew that cooking could be something that beautiful, I definitely would have tried this earlier!

  • thebeadgirl

    thebeadgirl said 6 years ago

    gathering around a table is so important...as is the process of "preparing" together. and who doesn't love pesto? :)

  • oldyellowhorsegifts

    oldyellowhorsegifts said 6 years ago

    Getting back to our "roots", our fast past lives seem to have created a deficiency not only in nutrition but family socializing as well,it's great that we are becoming aware and promoting changes that bring us back to wellness =) Awesome recipe too ! Thank you for sharing..

  • Iammie

    Iammie said 6 years ago

    Now vegetable could be tasty for me. ;)

  • PaperAltar

    PaperAltar said 6 years ago

    The pesto must taste completely different when processed by hand. What a beautiful little film - thank you & cheers.

  • peshka

    peshka said 6 years ago

    Love this post!

  • sweetsarahcardsandtr

    sweetsarahcardsandtr said 6 years ago

    love the video

  • ladomestique

    ladomestique said 6 years ago

    I prefer to use the simplest tools to get the job done, that way, my hands stay in touch with the food. I am soothed by the rocking motion of chopping veg, the soft silky feel of bread dough, and rolling out buttery pie crust. The video captures this feeling perfectly.

  • Shallot

    Shallot said 6 years ago

    I like this video!

  • Macramaking

    Macramaking said 6 years ago

    absolutely adore this post! love love love pesto & making it too :)

  • WILDIVYCREATIONS

    WILDIVYCREATIONS said 6 years ago

    Pesto is something that always tastes better when made with love and without machines... yes!!!!!

  • BurkeHareCo

    BurkeHareCo said 6 years ago

    Looooooove pesto! thank you!

  • VilmStudio

    VilmStudio said 6 years ago

    mmmmmmm, pesto :)

  • GoddessOfJewelry

    GoddessOfJewelry said 6 years ago

    One of my ALLTIME favorite things in the whole wide world is BASIL! I even ordered 4 different varieties from a seed seller here on etsy to grow in my new sunny kitchen! Pesto.... yummmmmmmm

  • truthbeautyandlove27

    truthbeautyandlove27 said 6 years ago

    I love pesto and fresh basil. I like using a little pesto on a smoked turkey sandwich with roasted red peppers. I also make a pesto chicken with red peppers, black olives and mushrooms over pasta that is sooo easy to make but always impresses friends and family when i make it for dinner. Also great on french bread as pizza! My picky eater four year old son loves the pizza!

  • cyn775

    cyn775 said 6 years ago

    I have been making my own pesto since high school and never once thought to chop it by hand. Your video made it look so easy and lovely. I've always used a chopper or blender but they are such a pain to clean (no dish washer here). Next time it will be by hand. Beautifully done video.

  • cyn775

    cyn775 said 6 years ago

    P.S. Wrap + grilled chicken + fresh pesto + sliced tomatoes + a few slices of provolone cheese = yummy lunch LoveCyn

  • BanglewoodSupplies

    BanglewoodSupplies said 6 years ago

    YUMMY!

  • mygreenboot

    mygreenboot said 6 years ago

    What kind of basil is that? I've never seen leaves so dark before.

  • SilverspotMetalworks

    SilverspotMetalworks said 6 years ago

    And here I always thought you needed a food processor (which I don't have) to make pesto! I love to grow basil...I can't wait to try this out on this year's crop. Thanks for the great video!

  • TheMerchantRoyal

    TheMerchantRoyal said 6 years ago

    Thanks for this recipe! Im going to try making it Friday to bring to my friends dinner party!

  • sewlola

    sewlola said 6 years ago

    I can't wait to try the recipe! It looks so yummy and fresh.

  • 9stories

    9stories said 6 years ago

    I never knew one of my staple pasta dishes could have the potential to be so enjoyable to make! Definitely trying this!

  • glusk

    glusk said 6 years ago

    Yummmmmmy

  • BlackStar

    BlackStar said 6 years ago

    I'm so glad to see Kinfolk articles on Etsy. Keep them coming. I do the same thing with our pesto that rushgirl2112 does. Ice cube trays come in handy for many things in the summer. We also freeze our tomato paste in them.

  • ZenBrush

    ZenBrush said 6 years ago

    Beautiful tools and good food. I am getting hungry and wish it was summer for fresh basil

  • SusanFaye

    SusanFaye said 6 years ago

    I love growing different varieties of basil every summer and making homemade pesto! Pine nuts are so scarce and expensive that I substitute walnuts. I look forward to trying out the hand-chopping method!

  • thetailorsstories

    thetailorsstories said 6 years ago

    yummy! beautiful video..

  • overkast

    overkast said 6 years ago

    PESTO! PESTO! PESTO! mmmmmmmmm pesto.

  • JewelsbyJasmin

    JewelsbyJasmin said 6 years ago

    Yum!

  • honeystreasures

    honeystreasures said 6 years ago

    Love pesto. Yum.

  • Paukstukai

    Paukstukai said 6 years ago

    Really well shot! Love the natural light and shaky camera, adds to the realism. And of course, the pesto looks amazing :) We tried to make some ourselves a while back, but we kinda "missed" some ingredients, so it didn't turn out that well. Definitely bookmarking this, gotta try once more in the summer, when the ingredients are fresh :)

  • ogdenarthaus

    ogdenarthaus said 6 years ago

    Perfectly wonderful -- intimate, warm and inviting! Loved the entire video! And I'm delighted to find etsy sellers who can supply all the tools necessary- I'm especially fond of little ceramic bowls! Wish there was a Pinterest Button on this feature!

  • JarosDesigns

    JarosDesigns said 6 years ago

    Wonderful! This is like food porn!

  • Alaroycreature

    Alaroycreature said 6 years ago

    I love pesto so much. Specially on a toast and a bit of olive oil Yummmyyyy

  • peacefulpath

    peacefulpath said 6 years ago

    Love it!

  • mayene

    mayene said 6 years ago

    Oh my goodness! This video was strangely relaxing, and now I can't wait to get out of work tonight and head over to get some ingredients to make this! Definitely must try this. : )

  • Dedalos

    Dedalos said 6 years ago

    Being Italian, I'm sorry to tell that actually this is not the "classical Pesto recipe". In the real recipe, which is actually from Liguria, Italy, it's forbidden to use any metallic knife. The proper tool for preparing pesto is a mortar and pestel (Pestello in italian, it means to crush and mesh - from which the word Pesto comes from). Using a Mezzaluna knife may sound Italianish, but actually it's wrong, because basil can release its perfumes and juices only when beaten, while the contact with metal would give a bitter taste to the real pure aroma. You would first beat garlic to create a cream, and then add basil and beat until it releases a deep green perfumed juice. Pine nuts and all the other ingredients (including Pecorino cheese, which here is not mentioned, and extravergin olive oil, that needs to be beaten together with the mixture to allow flavors to combine perfectly) must be added meshing and crushing the whole mixture into a thick delicious creamy sauce. The process must be quick, otherwise pesto would suffer oxidation. Making pesto is an art, and art requires technique ;) .

  • Beadz2Pleaz

    Beadz2Pleaz said 6 years ago

    Having never made pesto, I'm interested to read the comments from those that have. I love pesto no matter how it's made. Thought the video was great. Thanks!

  • rossellaitaly

    rossellaitaly said 6 years ago

    Hi from Pestoland! Very nice video. May I suggest less garlic?

  • sweeta78

    sweeta78 said 6 years ago

    hi, sorry, but this is not the original recipe!!!i am from "Pestoland", Liguria, as well!!!

  • CraftinaT

    CraftinaT said 6 years ago

    Oh.. I'm hungry!!

  • designlab443

    designlab443 said 6 years ago

    lovely video.

  • betsycapemay

    betsycapemay said 6 years ago

    Beautiful video

  • rmariep

    rmariep said 6 years ago

    the video was great!!!!

  • leslieholz

    leslieholz said 6 years ago

    We make something similar (no pine nuts or parm and a little bit of fresh squeezed lemon) and call it greek sauce and cover our buffalo steaks with it after they are cooked. TO DIE FOR! It's all good to me!!! Thanks for the article!!

  • TinaGoseva

    TinaGoseva said 6 years ago

    Like , like :)

  • celestefrittata

    celestefrittata said 6 years ago

    I'm from Genova, Italy :) I loved the video (great photography) but I must say basil needs to be grounded not chopped, it is so much better! when chopped basil become dark and oxidated, you should use a mortar and pestle or if you don't have one a food processor is definitely better then the Mezzaluna.

  • laurajane79

    laurajane79 said 6 years ago

    made this tonight & husband and i are currently in basil pesto gnocchi heaven... perfectly therapeutic chop chop chopping! celestefrittata - if i had have known basil was to be ground i would have whipped out the mortar & pestle! will do next time. thank you for the delish recipe & keep them coming!

  • Soupis

    Soupis said 6 years ago

    I love the idea of cooking slow. Food is what sustains us, we should appreciate it.

  • accessoryalamode

    accessoryalamode said 6 years ago

    LOVE pesto, and the way this video was artfully created, cooking looked so soulful. What a delicious meal.

  • StyleGraphicDesign

    StyleGraphicDesign said 6 years ago

    I appreciate it so much! I always wanted to cook pesto :D ...also looove the aesthetic of the video!!!

  • SierraStarlight

    SierraStarlight said 6 years ago

    Delightful! Let me add: I'm a forager. Yeah, one o' those 'hippy types'. (Actually, I'm so far from a 'hippy type' is laughable. But people like that image.). I enjoy finding wild food and fixing it in my kitchen. Elderberries, mushrooms, watercress, that sort of thing. And your recipe blends beautifully with a wild green called 'chickweed' (Stellaris sp.). I've been using a different recipe, but decided to try yours instead and added chickweed (chopped) to the mix. What a hit with friends and family! Thank you!

  • sianykitty

    sianykitty said 6 years ago

    yumm

  • Hecticpurpose

    Hecticpurpose said 6 years ago

    Looks good. But as an Italian from Genoa, where pesto is from, I must say that you need a mortar and a pestle to make pesto...sorry, couldn't help pointing out... Half moon is also very used in our kitchen, but for spices, not for pesto. Also, if you want to save it for longer, you don't have to put parmesan in it, otherwise it will become bitter, you have to store it in a glass jar, level it with a spoon and pour a thick layer of olive oil, close and then put into the fridge. You can store it for one week. When you need it, just remove the oil which has become nearly solid, dig the amount of pesto that you need (1 large spoonful per person) put into the dish you're going to serve pasta in, add parmesan and 1-2 spoonfuls of pasta boiling water otherwise you'll get a sticky mess, and stir to get it creamy. Add gnocchi, or trenette and voilà. If you want to taste it with spaghetti (traditional recipe), add 2 cube sliced potatoes and a handful of green beans bits to the salted boiling water, 10 mins before you add pasta to cook, then add pasta too, let cook all together, drain and serve into the dish with pesto (don't forget to save some boiling water to stir pesto with). For my personal taste, the recipe in the blog is using too few pine nuts and too little oil. Oil is necessary to prevent basil from oxidating - an preserves its valuable properties. Buon appetito!

  • Hecticpurpose

    Hecticpurpose said 6 years ago

    Oh Celestefrittata, hi neighbour! Basil has to be grounded, Amen. :) Ciao!

  • deliolith

    deliolith said 6 years ago

    i'm italian too and i second what the others have said...to make pesto you DO NOT chop the ingredients. The right way to make it is with a mortar and pestle. please do some research before posting.

  • Omee

    Omee said 6 years ago

    What a beautiful sensual little film! Lovely! And the message was not so bad either!

  • Bugworksglass

    Bugworksglass said 6 years ago

    Beautifully done. It's reminding me to slow down and savor the experience. Thanks!

  • dreambigflutterfly

    dreambigflutterfly said 6 years ago

    omgooddess this looks absolutely amazing!! Pesto is so yummy, I could eat it with everything pizza, eggs, toast, pasta the list gos on and on nomnomnom

  • oldgoldvintage

    oldgoldvintage said 6 years ago

    beautiful.

  • feltstories

    feltstories said 6 years ago

    i love pesto !!

  • heidihi

    heidihi said 6 years ago

    Hi all, I'm so happy you enjoyed the video. A note to the Italians, I can completely appreciate the m+p versions as well, but this version holds a special place in my heart and kitchen, and I make it often each summer. It's really not supposed to be a "definitive" pesto recipe. It's just the way a wonderful Italian grandma from Genoa taught me to make it. And it was perfect enough to share.

  • MsFoodie

    MsFoodie said 6 years ago

    Great visual but thank heavens for my Cuisinart :)

  • ChezMargot

    ChezMargot said 6 years ago

    The title for this article should be definitely edited. This is a recipe of a sauce inspired by pesto, actually not classic pesto. It's sad to see how tradition is used to create a mith but not respected at all.

  • Trulyyoursconcepts

    Prabha Aggarwal said 6 years ago

    What a work of art. Thanks for a great inspiration. Garlic is not used by us , could u pls tell a substitute so i can try the recipe as well.

  • Zagadaga

    Zagadaga said 6 years ago

    Your video is awesome! Congrats! Btw, I'm Italian and I should suggest you not to use mezzaluna, you need mortar and pestel. This is not the right way to cook a great pesto. Moreover you need more oil! Cheers

  • PinesVintageClothing

    Pine from GoodOldVintageOnline said 6 years ago

    Pesto is my fav! I could eat it alone with a spoon. I have found that walnuts or almonds are a good substitute when pine nuts are not available or too costly.

  • PurePalette

    Usa from PurePalette said 6 years ago

    I might have to try to make it myself this time.

  • jirikalina

    Jiri Kalina from jirikalina said 6 years ago

    Great visual art in every aspect... very inspiring ! Thank you

  • joolrylane

    joolrylane from joolrylane said 6 years ago

    love pesto

  • atelierpompadour

    paola from atelierpompadour said 5 years ago

    gnocchi al pesto one of my favourite recipe!! gnammmm ; )

  • Namaz

    Nazima Banka from nazimabanka said 5 years ago

    how stunning was that! I was completely in a trance!

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