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Video Rating: 4 / 5
Hey Laura. I have always wonder, why do Italians are so crazy over the
Parmigiano so much? I’ve tried Parmesan and Parmigiano in different kinds
of dishes but I can’t tell the difference. They taste the same and I don’t
think any of them tasted better. The difference is obviously Parmigiano is
damn expensive.
I’ve made a terrible mistake of watching this on an empty stomach around a
time where I should be asleep with no ingredients to make this tomorrow. I
hate doing this to myself, but cooking videos relax me before I sleep. I
don’t even know why! They just do.
Laura , is it okay if the kale are not blanched as some recipes do call for
that ? Have you tried that before and do you feel it makes a difference or
is it just preference?
Simple, easy, and delicious, I saw the video yesterday and I loved it. The
kale is one of the vegetables that we should eat more often and I loved it.
Thank you.
6:28 her tongue is green hahaha 😛 :)
Real pesto di Genova needs. Pecorino romano, olio extra vergine oliva,
pinoli and basilico: THAT ‘S ENOUGH!!!! just a little of salt
Eating the stem of the kale isn’t so bad; yet it’s somewhat bitter. The
stem is really good when cooked.
I’ve tried this recipe really outstanding
go to TheBetterShow and get this Recipe upDated!!!!
I love all your videos
could i use almonds? walnuts r so expensive around here..
This video just watered my mouth.
I made itand it tasted AMAZING and my sisster is a picke eater and she
LOVED it
WHY YOU NO USE RUBBER SPATULA!!!!!
made this today! soooo good, although i added almost a full head of garlic
since i love it super garlicky :P
Man I made this dish and it tasted horrible, I’m pretty sure that I
completely fucked it up. It tasted bitter, sour and too salty. Maybe it was
too much garlic, or too much lemon, I don’t know. Hopefully I will succeed
at the dish next time.
Dear Laura, Hi! How are you doing? It seems a quite busy season for you
recently! I have been watching your video for a long time and I absolutely
love them! Recently I was looking up online for some guidelines of most
common seen pasta “name”, “shape” and their sort of authentic or classic
sauce combinations because I always got confused in the restaurant or want
to cook my own pasta. But they are not quite useful and hard to follow. I
am wondering how about a special episode introducing them? It doesn’t have
to be super specific, just some easy handy tips. Thank you for sharing so
much cooking and food enthusiasm to us! Cheers:)
Color is amazing. Great job Laura
3:21 Laura I love you
Kale pesto can never be good! yuck!! LOL
Color is amazing. Great job Laura
made this last night!! so delish!! check out my latest vlog :)
just made this, so tasty! now adding the leftover pesto to brown rice for
lunch tomorrow. Ty Laura <3
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