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Today we make Pesto, but not the pesto you know, not the green Genovese pesto, the Sicilian tomato pesto, Pesto alla trapanese. The pesto that might be better than is green brother. Traditionally it’s also served with a southern pasta called Busiate, which we will also be learning today so let’s jump right into it.
Recipes:
Pesto Alla Trapanese: The Better Pesto from Sicily Is Italy’s Best Kept Secret
https://www.notanothercookingshow.tv/post/Pesto-alla-trapanese-with-fresh-busiate
(Website Design by: https://www.kristasdesignstudio.com/ )
Sources:
https://www.tasteatlas.com/agliata
27 Comments
i’m happy i bought a big ass marble mortar and pestle because lol
I love genovese pesto, but I'm definitely going to try this. Are the tomato skins okay if we don't have a processor or blender?
i had a nutribullet literally catch fire on my kitchen counter while making a smoothie. they are dangerous, don't buy them
Miam !
You are sicilian ?
Just beautiful
I understand that videos need sponsors … but this one felt a bit underhanded. It was unclear when the real video stopped and sponsored sales part began. You went on for a while about how bad the mortar and pestle and the blender were before you informed us we were actually in the midst of a sales pitch. These kinds of advertising tactics only damage your well-earned credibility as an honest and trustworthy content creator. Your credibility is everything. Don't give it up so cheaply. The money from Nutribullet wasn't nearly enough compensation, and frankly, they probably would have been fine with a clear sponsored section of the video, rather than an "advertorial" style you flirted with here.
it's not just the texture that is improved in a mortar and pestle. the flavor is much better. the blades in a blender damages the basil by cutting rather than crushing and adds more astringent flavor compounds. it's fine in a blender and can obviously taste good but the difference is pretty substantial. JUST SAYIN.
Made this tonight with pecan instead of walnut. Fucking 🔥🔥🔥🔥
This is one of your best videos to date. Thanks for all of the details.
What brand is your shirt? I'm loving the design.
I am going to be making this next Sunday. What a stellar dish for the end of tomato season. Perfecto.
The lead into the nutribullet add was top tier mate 😂
Thank you for pointing out how "some" people like to belittle Italian-American food, it's what I grew up with and continue to make today.
Even after spending time in Italy, I still prefer the Americanized versions of certain dishes.
Serious question: Pecorino Romano? I kinda doubt it, since Sicily has their own Pecorino, wouldn't they traditionally use their own?
No secret at all. It’s not red but a dirty orange usually. And „the other pesto“? There a lots of different ones.
The addition of mint is not worse than apple vinegar but both are unnecessary.
However, you make your pasta by hand but you are too lazy to use a mortar which makes the pesto 100% better.
You created a watery, runny pseudo pesto with tomato seeds in it.
Man's really made some BUSSYiate
I love your work Chef. It's just freaking awesome. Passion, teachable moments, the whole nine yards – well 10 because your work renders a 10/10.
Really LOVED this red pesto! Definitely my new favorite ❤️ thank you 🙏
Thanks for illustrating so vividly that the mortar is too small, otherwise I wouldn't have understood …
A small correction: the recipe for Pesto alla Genovese also contains Pecorino. It can be mixed with Parmiggiano Reggiano, but originally it was only made with Pecorino.
Pounding in mortar and slicing in blender > you should know the difference, that slicing isn't releasing enough "juices". I believe you mentioned this in your previous videos
no need to put your blender in the dishwasher…. put a little soap inside it with some water…turn it on. wallah.
150 for a blender – don’t be stupid lads
For anyone who might have missed "How I FELL IN LOVE with COOKING All Over Again (A Feel Good Story)" last month as I did. Treat yourself and feel the true joy for cooking.
im deathly allergic to pine nuts so i love a version of pesto without them!! looking forward to trying this!
I absolutely love this video, Stephen. You are such a great teacher, you explain things so well. And you handle the pasta making as if you’ve been doing it all your life! Love your own twist (pun intended) on rolling up those pasta shapes. Great fun to watch. I look forward to making them!
And the bullet looks like a handy dandy kitchen device, perfect for this sauce – I just might get one!
Thanks for another delicious looking recipe I’d be proud to make!
Usually, I avoid pesto because I intensely dislike pine nuts, but this sounds utterly delicious! It sounds fresh and summery but without those pesky, waxy and insipid pine nuts. Apologies to fans of the kernel, but I've been trying to overcome the aversion for years and haven't managed it yet. Maybe it's just one of those genetic things like cilantro where you either love it or simply can't eat it,