The Lesser Known Pesto You Need To Try This Summer

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Today we're making the Sicilian-style pesto alla Trapanese. This one differs from Genovese pesto pasta since it includes tomatoes and subs almonds for pignoli. It's loaded with flavor from the fresh basil, mint, and parsley and is just perfect for summer. We love it warm but it's also great at room temp or even cold. Hope you enjoy it!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
PESTO ALLA TRAPANESE PRINT RECIPE:
www.sipandfeas...
INGREDIENTS WITH GRAM AMOUNTS
1 pound (454g) gemelli pasta - or busiate, casarecce, penne
2 cups reserved pasta water - will not need it all
1 clove garlic
½ cup (60g) blanched almonds
1 packed cup (20g) basil leaves
¼ cup (5g) mint leaves
¼ cup (5g) flat-leaf Italian parsley
½ cup (120g) extra virgin olive oil plus more if needed
1 ¼ pounds (566g) plum tomatoes skin and seeds removed
1 cup (80g) Pecorino Romano grated
½ teaspoon crushed red pepper flakes
salt - to taste ***will need salt!***
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Опубликовано:

29 сен 2024

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Комментарии : 249

@SipandFeast Год назад

Are you making easier summer recipes this time of year? This one requires almost no cooking. The tomatoes I used weren't the best, so if you find yourself in the same position, I recommend using canned plum or cherry tomatoes that have been well-drained. The ingredient list is right in the description along with the printable recipe. As always, thanks for liking and sharing our videos.

@soniaschooling9762 Год назад

What a simple recipe and it taste a million times better than restaurant. Thanks for all your advice and feedback as you go. Just love you program

@nikip9161 Год назад

I'm sure it tasted as fantastic as it looked!!! 👍🌻🍅🌿🍝

@matthewlawton9241 10 месяцев назад

The reason store bought tomatoes are like that is because they're picked under-ripe and "chemically ripened" so the skin has the nice red color. But like you saw, peel back that skin and they're tough or mealy, lacking in natural sugars and often without acidity. Edit: For those of you spooked by the use of the word chemical, it's not really that bad. They spray them with ethylene, which your fruits and veggies produce naturally in a gaseous form as the age and eventually spoil. There's nothing dangerous about this practice, it just produces undesirable tomatoes.

@hungsu9204 Год назад

"A garden isn't something that you say you have. It's something you do." I have been gardening for 60+ years. These are some of the wisest words regarding gardening that I've ever heard.

@garlicgirl3149 Год назад

I am a newbie and learning...I went to a small nursery and a wise lady told me, "start small" I am so glad she said that. I check on the flowers daily. One of my indoor plants got the spider mites. I tried to save it but to no avail😔.

@katherinefrost5808 Год назад

Jim (dad): "You can give it a 5…. " James (son): "You're food is way too good for that…" Love this channel.

@robfb7 Год назад

It’s good to see a result that sometimes misses the mark. Gives us newbies some hope - and learn more too. What a great channel!

@beedoubleyou_ Год назад

It would be a lot easier if you can instantly publish this to my 'food' playlist and save me from having to save each one! Thank you for this. Love all your vegetarian recipes.

@michaelfarquharson3919 Год назад

You guys have such a great channel! I really enjoy your recipes and the family element is wholesome, so good.

@JohnMartin-ys1kn Год назад

Yes. Thanks S&F.

@LamarrWilson Год назад

I love your videos my dude I have that exact mixer but have been SCARED to make my own pesto or guacamole. Why I don't know, haha!

@Galactic123 Год назад

Holy cow it's the real Lamarr, I miss your videos bruh!

@Kyle496 Год назад

What's the worse that can happen? You waste a few dollars on ingredients? I wasted a few hundred on my BBQ beginnings but now I can consistently make anything better than most restaurants (in my humble opinion).

@The_Timinator Год назад

Having made Pesto with both a Mortar and Pestle and a Food Processor, the Mortar and Pestle makes the best Pesto, there's so much more flavor and aroma from the crushed Basil and the Garlic, but it's a lot more work because nobody has a Mortar as big as the bowl on a food processor so you have to crush multiple batches, but I look at the Food Processor as still being 100 times better than store bought. I can only grow Basil in the Fall and early Spring, it's too hot in the California Desert for Basil, Tomatoes, Squash in the late Spring and Summer. Cherry Tomatoes are my "go to" for fresh Tomato flavor.

@teresap268 Год назад

Your son was very honest.

@thedracophile Год назад

We JUST put our basil outside, first week of July, so Im jealous! :D Bugs in the basil? ohhh yes lol I will wait a month to make this, to use garden basil and for the boxes of field ripened tomatoes to appear at the good produce stand. Yes! Gemelli = best pasta shape! :D

@kentkarlaschmidt151 Год назад

Any tips on how to keep white flies , grasshoppers an leafhoppers out of the herbs ?

@SipandFeast Год назад

I use a spray bottle filled with soapy water and spray both the top and bottom of the leaves. Neem oil in a lower percentage than what you would apply for vegetables can be used but you need to be careful with it since it can burn the leaves.

@6thwatergateplumber Год назад

Yeah...Costco...I bought that jar of pesto and they put waaaaay too much salt in it. If they'd dial that back it would be fine, but I'm not buying it again unless they drop that salt content a bit.

@relentless3735 Год назад

Looks absolutely delicious Chef 💯

@Scott65J Год назад

pink tomatoes are a no-go

@walmartsucks1995 Год назад

i know you've talked about it before but for now i'm forgetting, why De Cecco pasta? i always just get barilla when it's on sale or the publix store brand if. is it a quality or texture thing?

@MangoTheRetriever Год назад

Now I need to find a Basil smuggler.

@bolkunatz Год назад

How many grams of mixture did u add to pasta finally?

@michaelweselcouch9980 Год назад

Store bought tomatoes are picked green which is why they taste like nothing. You gotta grow your own!

@saintseymour Год назад

to briefly sound like the bleeding heart that i am -- i started watching your channel early in the pandemic. i have small kids, and i did not particularly know how to cook. knew what food i liked but did not know how to make anything taste like how it tastes at a restaurant. you have genuinely shown me how to cook, and i'm feeding my family every night with the techniques and recipes you're sharing here for free. sincerely, thanks.

@kessler1476 Год назад

Hi, thank you for always sharing our traditional food all over the world, cheers from Italy!

@arnewengertsmann9111 Год назад

I love your taste tester. He can exactly explain what he does and doesn't like about a dish. That is no eays feat. I know lots of people who just tell me, it is good or not so good but can't say why or what I could improve. So I really love the detailed and nuanced feedback.

@chezmoi42 Год назад

He's really getting some good training here. It will be fun to watch him develop - cook, chef, food critic?

@kingoffongpei Год назад

Dude, I know someone who can only give feedback in the form of "it's okay" or "not bad" and when pressed further, just says it's okay in different ways, even when I pressed him to give something, anything, specific about what's good or not good. I couldn't believe it lol. So yeah, it's not easy and not everyone can do it 😅

@henrypeisch5289 Год назад

James definitely gets that from his mom.

@joypaulson6093 Год назад

We all appreciate your honesty about the recipe and we love James in all of your taster roles!

@sharonvanmeter4645 Год назад

I love it when James does reviews. He is so cute you and your wife are great parents! Thank you for all the recipes!

@katrinac469 Год назад

YES, there's nothing like a garden tomato, and a tomato sandwich on fresh Italian bread with mayo!! That dish looks delicious!

@yyuro9877 Год назад

So underrated and so good!

@susan3037 Год назад

You so have me craving a tomato and mayo sandwich!

@garlicgirl3149 Год назад

Yes, that came from grandma. I used to think grandma was odd but as I got older and truly appreciated a good tomato and how DELICIOUS one can be, the tomato sandwich is delicious to me now. Oh grandma...

@candy9986 Год назад

That was my favorite sandwich, when I was growing up 💕

@mrob75 Год назад

OK…I made Jim’s sauce today…I kept little James’ comment about the pesto tasting too much like almonds in mind, so I lessened the amount. I used about a half can of San Marzano peeled tomatoes, and I added grinds of black pepper. For olive oil, I used Frantoia. Everything else, I kept Jim’s recipe. It is AWESOME! 😊🎉😊🎉

@anye76 Год назад

I've been on a pasta salad kick this summer. I almost always add a protein, maybe seafood, chicken, tuna, even steak. Some are mayo based, some seasonings and olive oil, others with store bought pesto. I took chimichurri added to the steak and bow tie pasta. The grill is out already, no need to mess u pand heat up the kitchen. It's a full meal. Trying this one Jim over the weekend for sure!

@jeanettesantarelli1795 Год назад

As my husbands family is Italian we spend a fair amount of time in Italy I appreciate your recipes. There is such a difference in regional and homestyle cooking that generally most cookbooks don't manage to grasp. Your way of keeping your ingredients true to the recipe as much as possible but yet being fluid and using what you have is important. You are spot on in my opinion of Costco's pesto. It is very good and well worth the time saving component and that comes from someone who will spend time to have authenticity in the food I make. Job well done!!

@garlicgirl3149 Год назад

The only chef that made me appreciate the vastness of Italian cooking all across the country is Lidia Bastianich.

@jeanettesantarelli1795 Год назад

@@garlicgirl3149 Thanks for the information I will look her up.

@TenaciousJ2323 Год назад

You're 100% right that a garden is something you do instead of something you have. I watched the video to unwind after weeding 42 tomato plants and 3 rows of corn. I'm keeping this one in reserve for my ripe tomatoes.

@voodoochild1954 Год назад

I just bought Campari tomato’s from Costco. They were delicious and would have been perfect in this recipe.

@hodgeelmwood8677 Год назад

Campari tomatoes are amazing! I get them whenever they're on sale as they tend to be a bit pricey for me, but they're so good.

@jemsmom97 Год назад

I also love Compari tomatoes! They are the best tasting tomato when fresh summer ones aren’t available!

@love_bella4693 Год назад

Looks so good! Nothing like the smell of fresh basil. Maybe you can do a review of pesto sauces? :)

@mrob75 Год назад

LOVE, LOVE these summer ideas…I run high and dry deciding what to fix on these super hot summer days…I learn so much from Jim! 😊

@Firevine Год назад

The basil/mint/parsley combo is such a winner. I'll mix those with jalapeno into Greek yogurt with a bit of lime juice and olive oil and BOY it's good. I've got some Roma tomatoes ripening right now, with some San Marzanos coming up behind them. Can't wait.

@Epsilon889 Год назад

I like how he encourages us to make the recipes our own and kinda do our own thing

@janellek21 Год назад

Tomatoes, more than any other vegetable, taste far better when you grow them yourself and use them within minutes after you harvest them. The ones you get at the supermarket were picked before fully ripe and ripened off the vine before being sold. The flavours don't fully develop that way. Once you've had home grown tomatoes you never go back.

@SE013 Год назад

I love how you tried to feed James, and Tara's the one to suggest letting him feed himself 😆Often times it's the father who's worried about coddling their son, which I think is ridiculous. It's so heartwarming to see the love in this family. Regarding trapanese, I noticed that you added a lot more basil than I am used to. The ones I had in Sicily looked more red and was definitely tomato based, with crunchy almonds and a lot of garlic, which gave a big punch without the need for a lot of salt. Maybe you can try a different version to see if James like it better

@sahej6939 Год назад

Yes probably that was rosso, with dried tomatoes 🍅 in oil

@SE013 Год назад

@@sahej6939 Actually, no they were definitely fresh tomatoes! But making it with dried tomatoes sounds amazing too!

@Diana-qp2rw Год назад

@@SE013You definitely need to try it, Pesto Rosso with dried tomatoes in oil is so good! And also very easy to make.

@henrypeisch5289 Год назад

“You can use one of the vegan cheeses. I don’t really know what they are”… I’m relieved and will keep watching.

@johncox4667 Год назад

Also, you could do a whole related series about your garden - about growing herbs and vegetables. As you note, many viewers may not be able to have a chunk of land for gardening, but containers offer a way for at least herbs to be grown and some vegetables.

@italiana626sc Год назад

So great to see that you have a garden! I'm growing so much basil it's ridiculous. 😄

@ebonytexan Год назад

Me too! I just started a couple of months ago and now the basil is EVERYWHERE 🍃

@rebeccaros1001 Год назад

I’ve been needing a recipe for both basil and tomatoes! Wish granted.

@jillo3885 Год назад

Thank you for this recipe. Just tried it with my fresh basil, tomatoes, garlic, parsley from my garden. I omitted the mint, and added 1 more clove of garlic and 2 tbsp of chopped red onion. Wow!! The best pesto ever!!! Love your channel. You have the best recipes!!

@garlicgirl3149 Год назад

Did you add the almonds?

@jillo3885 Год назад

Yes. I was great!!

@douglasb9105 Год назад

This is DEFINITELY worth a try in my book!👍👍 Also, your garden looks GREAT! Don't you wish you could walk out and grab basil like THAT year round? I know I do.

@Lisasandiego1 Год назад

Best cooking video on the internet. Jim is the best! Why doesn't he have his own show on the Food Network?

@heatherheald6975 Год назад

I actually really like the Costco pesto. I like to have it for quick dinners when my basil isn't thriving (or my husband decides to prune it and dry it!!! No!!!)

@eily_b Год назад

I will definitely try that. I make a tasty red pesto with dried tomatos. 🤤Don't know it is has a name though.

@SarahRenz59 Год назад

Please give us a video tour of your garden -- from the brief glimpse you gave us, it looks lovely, especially the paver stones!

@johntennert4721 Год назад

Thank you for your videos. This is my favorite channel and I have made a bunch of your dishes. You do an excellent job and I hope you keep doing them.

@brendan5232 Год назад

Some gardening videos could fit nicely into your channel I think.

@EvanTreempire Год назад

Coincidentally, I made pesto alla trappanese for the first time just last week. I’ve always liked combining tomato sauce and genovese pesto, so I’m stumped how it’s taken me so long to learn about this. Cherry tomatoes are definitely the way to go unless you grow your own tomatoes or can get them in season at a farmer’s market; they’re good year-round, they’re sweeter than larger tomatoes, the skin’s thin enough that you can just throw them in the food processor and blitz them, and they still have a fresh taste that works better in pesto (canned tomatoes are great when they get cooked a little, but that’s not how you do pesto). Kudos on being honest about how it can be made better!

@missastrology Год назад

Can’t decide which one’s growing faster: The channel or the TasteTester!

@drecoo Год назад

Finally ! The pesto pasta 🔥 amazing video and love how the quality and the kitchens just keep getting better

@nikkistout Год назад

Loveee this. Going to try it with the Kumato tomatoes from Trader Joe’s!

@annenelson5165 Год назад

I can smell that fresh basil through my screen! 😋

@jbjacobs9514 Год назад

I only saw Busiate once - at a restaurant. They look like penne noodles linked together like a school project. hehe There is a good recipe for busiate pasta with trapanese pesto at The Pasta Project (Sicilian). But I LOVE watching your recipes (especially with Tara giving some great tips and info) - I feel kind of like I am in a Long Island Italian kitchen (preferably without a side of bugs lol)! Some vegan cheese are palatable, but nothing beats regular cheese (I am actually mainly a very sharp cheddar or mozz person OR something I can only get in NY and in Miami - Sweet Munchee Cheese - even Barney Greengrass stopped having it 😞 - so heartbreaking!). I have one last thing: I am so happy to see you drinking water a lot. It makes my heart sing!

@klynchga Год назад

Please do a Pesto sauce taste test!

@13soap13 Год назад

"Your food is too good for that!" OMG ... the best tomato is your heart . . . and I hope your heart melted when he said that! Our children are our best recipes. Keep up the good work.

@john2k24 Год назад

I think it looks amazing, just got a big batch of basil I’ll be making this for sure

@SpreadthelovePK Год назад

Yes!!!!! I’m heading to the store BUT now I need to add some of the ingredients from this recipe so I can try this! I’m a teacher and have more time to create and try new recipes. However, when the school year starts, I transition to meal prepping my meals since I don’t have too much commitment and time to cook a fresh dinner meal (just for me) every single night. It can also take the fun out of cooking for me when I’m cooking only for myself 😅 That being said, I would love to see some delicious recipes that you can make ahead for the week and even freeze/reheat. Now that I’m in my 30s, I’ll spend one day of the week going to the grocery store, cooking all my meals for the week ahead. But for the meals I’m unable to finish, I will freeze (like homemade breakfast burritos that I can just reheat and take with me on the go). Would love more ideas from you guys! ❤Take care!

@andybroer651 Год назад

I make my own pesto, usually with pine nuts (expensive!) but may try this version with almonds and tomatoes. Thanks for another great video Jim!

@andrewmcgibbon9785 Год назад

I bet that pesto would make a great pizza sauce.

@TLuds Год назад

Great recipe for summer! Instead of plum tomatoes I use a jar of sundried tomatoes…. Throw maybe 1/3 jar in the food processor w/ other ingredients and then I roughly chop the remaining and cook in pan for a couple minutes prior to combining everything. I think they add a nice touch of sweetness to this dish!

@jeremywilson6387 Год назад

Another great looking dish I will have to try making myself. Thanks as always!!!

@Kelvinalmeida387 Год назад

Amo vocês demais ❤ GRATIDÃO ETERNA 🇧🇷💪

@dianemyers4031 Год назад

Everything always looks so good 😋❤️

@HickoryDickory86 8 месяцев назад

I would definitely have to peel the tomatoes regardless. Tomato skins are my digestive system's archenemy. Otherwise, it's 🚨🚽 for me. 😅 And I hate it, because I LOVE tomatoes! 😭

@miseentrope Год назад

Since you showed your potted herbs (GORGEOUS!)...we need/want/please and thank you in advance for a how-to-grow patio kitchen garden in containers a la SipandFeast way. SRLY 🌱

@Richard-om7vd Год назад

You're full of it alright, GOOD information. I love your channel. I love getting your emails with so many delicious recipes. Excellent video at always.

@LoriDunbar-on9nl 3 месяца назад

Gemelli is perfect. This pesto is fabulous...I used rich cherry or campari tomatoes...Love Tara. She does her homework. ❤

@KSGomez88 Год назад

I made this on Thursday, it was phenomenal (except I used linguini). I just wanted to let you know I made and eggy pie with the leftovers and it was OUT OF THIS WORLD!! 😊

@LyleFrancisDelp Год назад

I know I may be committing a cardinal sin here, but….do you have any recommendations for a KETO friendly pasta?

@kathleenmaher2051 Месяц назад

I love this pasta … this weekend made arugula from my garden pesto and used this Basiate pasta that I bought from Sicily … the form of the pasta hugs and really absorbs the pesto … quite honestly… better the next day …

@jimoliver535 11 месяцев назад

Not gonna lie... (and I am definitely not saying you aren't using parsley and/or know the difference in flavor... but...) that video shot showing the trimming of the the parsley doesnt't look like look like Italian flat leaf parsley... but rather its kissing cousin: Cilantro. Definitely love your recipe though, regardless. Especially over handmade busciate. Carry on.

@rustybearden1800 Год назад

I always grow tomatoes, hot peppers, Simon and Garfunkel herbs (parsley, sage, rosemary and thyme), several kinds of mint, greek and italian oregano and tons of basil. Mercilessly trimming your basil means you always have it in excess so traditional Genovese pesto is always plentiful in my house during the summer. I've never had this Sicilian style pesto with mint, parsley, romas and almonds so it's my next preparation. You can really make pesto out of any green fresh herbs and all kinds of nuts and hard cheeses. I always store mine in airtight containers, leveled evenly and covered with good quality olive oil to preserve the freshness and color. A generous tablespoon of homemade pesto in almost any dish or sauce brings a lovely punch of flavor and richness. Even with a platter of fresh sliced or grilled bread, olives, roasted peppers, pickled mushrooms and artichokes, your favorite cheeses and a glass of wine for a lovely antipasto or light supper. LOVE YOUR CHANNEL! Thanks and keep 'em coming🙋‍♂️🌞👍🔪

@briankillian5248 Год назад

We need more of your wife in the videos. Her sense of humor is excellent...and she keeps you in check! LOL

@TheIslandBathProducts Год назад

You have a beautiful family. Thank you for sharing such wonderful recipes ❤

@dianad6314 Год назад

Lovely ❤as usual... so when can I come for dinner😅btw made your NY coleslaw on the weekend for the family, they were blown away by it🎉thanks again and I love watching you both ✌🏻❤

@stateniland Год назад

when my basil is growing wild I make a lot of pesto and put in ice cube trays.. when frozen I pop them into freezer bags.. Need a quick pesto? just pop a few cubes into the pan. Simple

@jemsmom97 Год назад

I was today’s year old (66) when I made my first pesto using this recipe. I was growing a small container of basil and parsley on my patio that was going to waste, had raw almonds in the frig that weren’t expired (had to go to another video to learn how to get skin off) always have fresh garlic and a good chunk of pecorino Romano from Costco. No toms so I used 1/2 can of stewed toms and regular EVOO also from Costco. I used cavatappi bc that’s what I had. It was delicious!! I’m not sure I would even like pesto without the tomatoes. This is a keeper. Thank you!!

@Joeyindahouse Год назад

I think they pick the tomatoes before they are vine-ripe, and then use nitrogen gas to deepen the color. Store bought Roma tomatoes in American grocery stores are bland, practically flavorless. You doing the quick-boil blanch and peel really showed the result. Dude, that ain't a Roma tomato. You would have been way better off using canned. Best is homegrown, of course, kissed by the sun and warm off the vine.

@garlicgirl3149 Год назад

This all about learning and lessons. I appreciate you guys telling us that. Your basil looked FANTASTIC!! (I started basil this year) But learning about the tomato...sigh! I feel like that is everyone's struggle is to find good tomatoes. I am a newbie gardener. I am trying the tomato. Sooooo, if you want to do an episode on gardening tips feel free. LOL! I am still going to try the recipe anyway.

@andrewhammill6148 Год назад

Store bought tomatoes taste like disappointment. As per Roots and Refuge Farm. And Myself.

@michellemeyer1649 Год назад

This is my FAVORITE pesto! Now I’m hungry!!!

@stella11979 Год назад

Sacrilegious I know, but my Italian American husband and I really dislike raw tomato flavor. Like, even with canned tomatoes or a good puree, we cook low and slow for a good long time. His Grandpa was a Sicilian immigrant so... Sicilian pesto sounds like something we may wanna try. Do the herbs and cheese take care of that raw tomato tang? Or, might we cook this pesto a bit (perhaps with added water to account for evaporation) prior to adding the cheese? Maybe just cook the tomatoes with a fraction of the herbs prior to bringing the pesto together? Just wondering how I might make this palatable for us and any suggestions would be welcome.😊

@MbisonBalrog Год назад

Did you do store bought packaged pastas review vid yet? Like Barilla vs Ronzoni vs Colavita?

@gregfranklin1350 Год назад

this recipe looks really good, but you're nuts if you think those greasy, over-garlicked plastic jugs of Costco pesto are edible in the slightest. Yuck! If my kid said he liked that better I would punish him.

@joecooksey4331 Год назад

I went out yesterday and pulled basil and tomatoes from the garden... about half Thai and half purple of some variety. Processed everything except putting the cheese in. In the frig overnight. Tasted it this morning... and it's a 2 thumbs up. Eating it tonight with rotini and garlic bread!

@JB43186 Год назад

Thanks. My pesto is never good. Gonna try this recipe for our meatless Friday dinner. I’m going out to the backyard to grab my pesto now! Thanks!

@libbyhardel1826 Год назад

I eat only vegan cheese 'cos I'm severely lactose intolerant and real cheese, even with my lactaid pills, just kills me. Anyway the vegan cheeses I find shredded are Parm and Moz....there are a couple others but those are the main 2 around here. They're really good IMO.

@SupperUpper Год назад

Again great inspiration an great presentation! One question though: What kind of basil is this? Never seen such enormous leaves (Germany here😂).

@kathleenkolb3316 Год назад

Love pesto! Your basil is amazing, the tomatoes look not so great. I am sure this is delicious. Nothing like fresh and flavorful food. My husband makes pesto every summer with just leaves from our very small garden and it is so good. Will try this combo when the tomatoes are super ripe. Thanks for sharing another interesting recipe. You are fabulous and makes me so homesick for the north, stuck here in NC

@sandisan4799 Год назад

"This kid's growing up." "Let him feed his self."... That dish looks good. Ty

@jc2091 Год назад

Your "tips" basically taught me how to actually cook Italian, as opposed to just boiling pasta & heating up canned sauces (ughhh..) lol Oh too that basil looks fabulous!

@bellad.5759 Год назад

I've always heard that once your basil starts blooming it isn't any good. I quite growing it because I couldn't use it quick enough. Your herbs in the containers look beautiful. You should make a video on gardening. Love hanging out with you and your family. Thanks for the videos and recipes.

@jamesclancy8536 Год назад

Having this for dinner tonight. Going to have some sautéed zucchini and some marinated chicken breasts with it. Cleaned out my basil parsley crop and made a 3 cup batch so we have plenty for leftovers. Keep the recipes coming.

@hodgeelmwood8677 Год назад

The problem with a lot of commercially-produced tomatoes is that they're picked green and treated with ethylene gas during transport to help give them color. If they're a pinkish-red, that's how they were "ripened." If the color is more of a red-orange, they ripened without the gas (tomatoes ripen in the dark, but letting them ripen on the vine gives the best flavor). Sometimes you just don't know what you're going to get when you buy tomatoes at the store (even the organic ones)!

@terriatwell4041 Год назад

I made this tonight with basil, parsley and mint from my garden. I tossed in a little dried Italian seasoning for flavor. (Just kidding.) It was delicious. I make "regular" pesto frequently in the summer but I like this variation. The only thing I need to do is remind myself to cut your recipes in half-the portions are so generous . Thanks for another excellent recipe.

@marrowbonez Год назад

Although not authentic, I think doing half Pecorino and half Parmigiano inproves the taste vastly.

@MicheleLaughlin Год назад

I have a freakin' zillion cherry tomatoes and tons of basil from my garden so I will be making this tomorrow. I may not add much almonds since James didn't like the flavor. THanks for a great option on what to do with all the cherry tomatoes and basil I have! I had to pick all of them because we are getting a hard freeze tomorrow. Northern Nevada

@comesahorseman Год назад

With all the concern about "fake" extra virgin olive oil lately, how do you ensure that you're getting the "real deal"? Thanks! 👍

@FeliceChiapperini Год назад

I rarely make my own tomato sauce, but I got several pounds of Roma tomatoes for free (they looked like yours). I left them on the kitchen counter for over a week, until they were very soft (almost mushy). I blanched them and peeled them and cooked them down. I added olive oil, shallots, salt and pepper. I then added a couple of teaspoons of tomato paste and cooked for about 20 minutes longer. To my surprise, the sauce was rich and sweet (no sugar added). I think leaving the tomatoes out for as long as I did made the difference.