The Food Nut's video: PESTO Recipe

PESTO Recipe is presented in this quick video. I show how to make this classic homemade recipe using fresh green basil, walnuts, parmesan cheese, lemon juice, olive oil, garlic and other spices. Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or to refer to the original dish pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil. The name is the past participle of the Genoese verb pestâ (Italian: pestare), which means "to pound", "to crush", in reference to the original method of preparation: according to tradition, the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun pestle. Strictly speaking, pesto is a generic term for anything that is made by pounding; that is why the word is used for several pestos in Italy. Nonetheless, pesto alla genovese ("Genoese pesto") remains the most popular pesto in Italy and the rest of the world. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, and then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use. Here is the equipment and ingredients that I used for this video: For all my water needs I use this system: https://amzn.to/2HlvOgg Camera: https://amzn.to/2n15srN If you enjoyed this recipe please like, comment and subscribe. Lots of Love and Bon Appétit! Want to keep up with The Food Nut recipes? Subscribe to The Food Nut Channel: https://www.youtube.com/channel/UCKRN7-1ewWXrSCRWvwc9fnw?sub_confirmation=1 The Food Nut YouTube Channel: https://www.youtube.com/channel/UCKRN7-1ewWXrSCRWvwc9fnw Info source: Wikipedia Subscribe Button by: MrNumber112 https://youtu.be/Fps5vWgKdl0 Disclaimer: This video is not sponsored. I use affiliate links. As a customer you do not pay any more or less because of an affiliated link. As an Amazon Associate I earn from qualifying purchases. Thank you for your support of my channel.