LAY HO MA! I hope you’re keeping well and cooking well ☺️ if you’re new to the channel, welcome! I’m glad you’re here. To find more info about the cookbooks or sushi masterclass, visit www.yeungmancooking.com happy cooking 🥳
Before you stop blending your greens, add one ice cube and blend it into your pesto. The cold will shock the greens and stop them from turning dark or brown. Keeping it in the freezer may be an alternative to keep it that brilliant green.
Will, this looks so great. Was looking for a pesto with no cheese, daughter's allergic to dairy. You are appreciated so much and thanks. We will be making this soon.
@@radhabaipanikar4160 It’s best for Wil to answer but as a former frequent visitor to S’pore, I always found lots of great books at Kinokuniya books. Or do what we did, and order both e-books for immediate gratification! They are absolutely stunningly photographed. 🤗
Dairy is what keeps me from going vegan. I don’t see me ever giving it up lol. From yogurt to cream in coffee to CHEESE - it’s half my day. Though I did switch to oat milk in my oatmeal.
Isn't rotini pasta the perfect pasta for pesto? The pesto gets all in the nooks and crannies for maximum pesto goodness. I hope I can find kale at the organic market today to try this tonight! I would add some nutritional yeast for some cheesy taste. Thanks Wil!
Bucatini, fettuccine, angel hair ,rotini fussili are all the best for pesto !! One more there is ! I forgot the name !! I still get confused between fussili & rotini ,though ! Lol. 💜🥁🐉🎵🎤🎶💞
YOU CAN MAKE THIS WITH ABSOLUTE CONFIDENCE. My 29 year old son has been vegan several years now. I've switched my diet to mostly vegan and do not miss meat at all. So glad I found you. Blessings. 🇯🇲
Me too! At this time of year it's Kale, and zucchini coming out everyone's ears... so much of it we can't give it away fast enough. I hope he'll put up more recipes which use kale, and maybe some which use zucchini too so that we can use up some of this, and maybe put some of it in the freezer in pre-cooked things for consumption this fall and winter when we no longer have access to it from our garden.
This looks so delicious! As part of a "No waste" regime I often use carrot greenes (organically farmed) to make Pesto or chop it into a Taboulé Salad...it's worth trying👍 😃
Simply elegant, Thankyou Will for another BEAUTIFUL meal again. You chose my all time favorite vegetable kale and favorite nut almond. I rarely go out to dinner now because of all your healthy and delicious dishes I can enjoy at home. Thanks again and looking forward to your next dish. And love the pun at the intro as well.🤣
Love kale pesto! I use pine nuts instead of almonds for that more traditional Italian flavor. Mushrooms, carrots and peas on top of the pasta! I appreciate you featuring so many simple and quick meals. I'm always sending people to your channel when they say they don't have time to cook.
I have Kale growing in my garden. As I harvest, I was in search of ideas on what to make with it. Historically, we make pesto all the time. To my delight, I ttried this recipe this morning with all ingredients fresh from the garden. I am rejoicing! Your recipe is amazing, thank you. I will be making a double batch tomorrow. Thank you so much!
Made this tonight and it was the best pesto we've made (and we make basil pesto regularly!) We had no almonds so used toasted sunflower seeds instead, and added an avocado to the pesto as it needed using - it was amazing! Thanks for all your great recipes as always :)
This Kale and fresh Basil paste / pesto is really thick and looks great, love how you can store it for a little bit, so can divide up your dishes to make them last longer and still be fresh! Another great dish and video!
This was SO GOOD. I've been trying to find a way to eat more leafy greens without resorting to salads and this was the perfect way to do it. I couldn't even taste the kale in the pesto once it was mixed in with the pasta. Adding the peas really made the whole dish even more filling. I'm not vegan so I topped mine off with some grated parmesan and it was perfect. Thanks for another hit recipe!
Arugula and Basil is a delish combo! We also chop up broccoli very small and add to pasta in the last minute of boiling then drain and top with pesto! Served with roasted carrots! Yum!!
Yes ! I would always add 3 to 12 Serranos and a swig of olive oil ! But we just call it green stuff over here ! Turns everything it touches into food !
Next year we will have our herb and greens garden, producing again! Missed planting and harvesting this year. In the past, we also planted a row of kale for our pet rabbit, Speedy. He had a sensitive tummy. Commercial Rabbit Foods did not provide for his specific needs. Kale is a wonderful food! Thanks for sharing this recipe and the storage tips as well!
Wow what great timing, I just bought some fresh basil and kale from the farmer's market and was looking for recipes to use the kale! And I do exactly what you said: make a big batch of pesto, freeze it in small jars, and enjoy it all throughout fall and winter when I don't feel like cooking but I DO feel like eating haha.
I don’t like canned or frozen peas but I DO like fresh English peas. (I can control the mush.) When they are in season I’ll have to try it. Now for you - try making pesto with Ramps in the spring. You don’t need extra garlic. Use 90% greens and just throw in a few bulbs. If you love garlic you can do all ramps. If that’s too pungent you can cut it with basil, kale, spinach or whatever green you like. Use your basic pesto recipe but my favs include pine nuts, slivered almonds, lemon and nutritional yeast though I’m vegetarian so I still do Parmesan. The season is short, so make enough to freeze.
Just as I was about to wrote that no one will persuade me to replace basil with kale you showed there beautiful bunch of basil you used for this recipe so probably the pesto actually turned out quite tasty! I am surprised you didn't use any miso for this recipe! I have seen some people ads it fir that cheezy umami note - probably worth testing out! . Also, I ADORE all the fun worry comments and the title 😁 you malingme smile a lot with these! . Anyways, sending you lot of love! Stay safe and have a great weekend!
Your basil and kale looks so awesome and fresh!!! Ain't seen any looking like so awesome where I live in the UK...not even at the wholefoods store!!! The just captured and held my gaze!!!
thank you for an interesting video and recipe--I will be trying this but subbing avocado and maybe some sesame tahini for the olive oil for health reasons--I do like the idea! Thank you again!
Show your bloopers at the end. I don't like kale because of its texture (the spikey leaves) and taste, but grinding the kale with basil, which I love, is a great idea for pesto.
Wil, while your in the process of putting up recipes which use common summer garden recipes, do you have any you could share which use a lot of zucchini? I'm buried in zucchinis both large and small. Some very large.
Your comment made me miss gardening. When we had larger zucchini, I would cut them in half, remove the seeds and shred them. I put some of the shredded zucchini in the freezer for soups. Another way I used the shredded zucchini was to add the zucchini into pasta sauce and preserve it thru pressure canning. For a few years, I was blessed with elderly neighbors. They appreciated fresh muffins and breads. One of my neighbors was a retired computer technician and would offer computer repairs for our fresh vegetables and baked goods. I hope you find some enjoyable ways to use your harvest.
@@sinndymorr6358 I LOVE zucchini muffins! If you lived close, I'd give you all the zucchini muffins and shredded zucchini you could eat. Sorry to hear that you no longer have a garden. Is that a permanent thing?
@@Chompchompyerded That is so kind of you! Yes, we plan on gardening again in the future. We have experienced some life changes and the lack of garden is temporary.
@@YEUNGMANCOOKING It was delicious! I own a copy of both of your cookbooks. Today I will make the Sweet & Sour Tofu recipe on page 28 in the COOK with Confidence cookbook.
Awesome recipes my friend! Keep up the amazing work! You inspire me to cook all the time! Thank you. I’ve enjoyed sharing your channel with friends and loved ones. Great topic to discuss during holiday cooking 🙂 best to you and your family as well.
Made this pesto and it is fantastic. I had extra pesto so I had it with some roasted potatoes and the Field Roast Smoked Apple & Sage sausage. This pesto and that vegan sausage is a killer combination!
I am going to make this tomorrow but with rocket instead of basil . When Iv made pesto in the bast Iv added a little white miso , I think it gives that strong cheese flavour
You just LITERALLY save my pasta day (It's not easy to find dry tomatoes in all supermarkets) todo pesto, so Tomorrow I'm Gonna RUN to the market to buy kale to try this recepie
This looks absolutely delicious. I am not a big fan of kale because the taste is simply too strong for my palate. The medley of flavors you chose will blend nicely so I won't be overwhelmed. Thank you so much. I can't wait to try this.
Looks perfect. If I had basil I would make it right now. Peas are a favorite. In fact, everything in this recipe I love. I was surprised about the chili. Normally I would use parmesan.
Me looking at my Basil 🌿 plant knowing full well it’s leaves 🍃 are going to be all gone. I have walnuts on hand so I’ll be subbing them for the almonds. I make a similar pesto dish like this with Spaghetti squash. I use walnuts and spinach instead. I always put kale in my smoothies but I have a lot of it on hand so why not try it with pesto. I do believe I can make this dish with absolute confidence.
