Pesto - How to Make "Real" Fresh Basil Pesto
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- čas přidán 1. 05. 2017
- Learn how to make a real Pesto! Visit foodwishes.blogspot.com/2017/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Fresh Basil Pesto recipe!
- Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/258213/Proper-Pesto/
1am, I have an exam tomorrow... I'm watching chef John make pesto
Julien Paris doing the same thing. 😂😂😂
Julien Paris hell yeah I've got five between now and next Thursday 😂😭
I hope is a coooking exam!
Julien Paris Same dog but making pesto is more important than an exam
Studying is important. But Chef John is life. ¯\_(ツ)_/¯
This video is the besto.
Brent Topa and better than the resto
I was born and i am living in Genoa, i make pesto weekly... and I approve your pesto! :) However, you should try to find the smallest basil leaves you can. Large leaves make for a dark green color and a stronger, overwhelming flavour, while small basil leaves make for the bright right green and a more garlic-y flavour (and pesto is first and foremost garlic sauce). The reason why they told you basil should be blooming is that our basil has leaves that are a quarter/ an eight the size of that used in the video even during blooming season, but I believe for varieties other than Prè Basil I would just suggest to use a younger plant. Also, if your pecorino is too savoury, try mixing parmesan and pecorino, that's how we do it here when the good pecorino is somehow not available :)
Edoardo Agosti these are such good tips. thank you!
I from Genoa too, I agree young basil plant precisely not grown more than four ramifications and possibly away from direct contact with sunlight as the DPO disciplinary standard states to avoid minty notes, also something extremely important in order to avoid the blackening of the leaves is not to pound the basil but to mash it in a circular motion with the stick. and for that amount of pesto one clove of garlic is more than enough otherwise it would ruin the delicate compounds present in the basil. You get the best pesto when all ingredients are equally balanced and blended and none overpowers the other
yep, I agree on the circular motion :)
Pesto is mostly a pasta sauce. Trenette, trofie, gnocchetti, lasagne and a number of other pasta shapes go well with it. The other option I can think of is the Genoese Soup, a soup with pesto and a number of beans and chopped veggies. I believe there are also some savoury pies that incorporate pesto among their ingredients. You may also wanna try it on pizza together with stracchino! Or, of course, you can just eat it on a loaf of focaccia if you so desire :)
its incorrect to say that pesto is mainly a garlicy sauce, balance is key for a good reslut, and Pra is not a variety, there is Genovese Basil wich is used in the Pra valley, what makes special of the basil grown in pra is the way its grown (under glossy screens), the time is picked(after the fourth ramification) and high salinity in the soil all of these factors minimazies the content of minthy compounds and give the bright green color to the basil.
There once was a Vlog called Food Wishes
that taught people how to cook dishes.
With mortar and pestle
the Basil he'd wrestle,
the paste making sounds like green squishes.
Suzanne Baruch 🤗🖒👏👏✋
Suzanne Baruch fantastic!! 😄
Suzanne Baruch nice limerick
...and squished a herbacious delicious.
Suzanne Baruch Amazing comment!
"this pesto is the truth and not everyone can handle the truth." lmaoXD
gcombes420 3 out of 10 people to be precise.
Non e' pesto!
gcombes420 50%of US doesn't realize they are eating agribusiness turds wrapped in plastic...
As I remind myself sometimes: 50% of the population has a below average I.Q. lol
oldarpanet and the other 50% know not to eat throw up
the way he speaks is fucking with my brain lol
Between chef John's enormous hands and tiny spoons, I'm always confused about the scale of the food he prepares. But I love all his recipes, esp. the Italian stuff!
How did I never notice this..! it's true, everything looks small in chef's hands.
I knew I bought that mortar and pestle for a good reason! Basil is growing in my yard. Time to try this out!
Lisa Boban I tried, and failed, to grow a bunch of herbs this year. I guess I put them outside too soon. I was so looking forward to having fresh herbs.
b shepherd Basil can be very demanding and bitchy. Don't worry about it. Those plants are just crybabies and can't even take some minor temperature shifts...
FUCK YOU BASIL
b shepherd don't give up yet! i believe in you
Nati Lol. I scream at basil sometimes too.
I just stick some basil in the ground and it grows beautifully XD.
"A little bit of bud doesn't hurt"
Couldn't have said it better myself, Chef John.
I'm missing the joke here, what does bud mean?
weed
This guys inflection 😂😂😂
"Not everyone can handle the truth"
Chef John coming at you with the kitchen wisdom.
I'm throwing this on some pizza crust with artichoke hearts, onions, olives, tomatoes, spinach, and red peppers. In the words of Chandler Bing, can it BE any better than this?
" a little bit of bud doesn't hurt" truer words have never been said, chef
False. A stupid claim.
+Mike Baker Weed is like cheese burgers. Most people can eat cheese burgers and live a normal life. However, some people eat nothing but cheese burgers all day everyday and it ruins their lives. But it's not the cheese burgers fault. It's the person addictive personality type and cheese burgers just happen to get there first. Weed isn't inherently life destroying like heroin or meth. The reason you got flamed in your other comment saying "smoking dope" ruins live is because it seems you are equating weed to the latter and not the former.
PS calling cannabis "dope" make you seem out of touch. Dope is heroin. The word has changed meaning since the 70s.
Hey Chef John!
I agree with you about the extra olive oil on the top of the finished product. It does oxidize quickly and the oil will help with slowing the process. Also, if I'm making a small enough batch to keep in the fridge for a couple of days, I've had great results placing a piece of plastic wrap on the surface of the sauce to keep it from oxidizing just as you would with a custard to prevent a skin from forming. It works perfectly. I've also had success with freezing a larger batch into smaller portions to save for later if I can't use the whole batch within a few days.
I just bought a big stone mortar and pestle and now I know what the first thing I'm making with it. That looks soooo good!
What kind of monster do you have to be to dislike Chef John's videos?
Just yesterday I re-watched your kitchen herb planting/growing video (to pat myself on the back that I did everything right) and now I know what to do with all that basil!! Thanks for constantly improving my kitchen magic! :)
You put me in a good mood, Chef John.And for that, I am very grateful.
I'll have to look for fresh basil now, this looks sooooo good.
Your videos always make my day that much better. Thank you for brightening my evenings!
Thanks for posting this. I've been getting mines at the store for the longest. One of favorite dish is shrimp pesto pasta. Didn't realize how easy it is to make. And didn't even know you can just eat it with bread like that. This is a winner!
My first memory of pesto was having it over a friend's house in junior high, I think she was out of pasta so we ate it on ramen noodles 😂 - I loved it ! And I've loved it ever since. My food wish would be to have an herb garden of my own like Chef John, hubby says our budget is a little tight right now to buy all the things but as soon as we can I really want to do one ☺️☺️
Okay. I just found this channel somewhere around a month ago. Like... I don't even remember what my life was like before these videos. Don't you ever leave me.
i love how chef john is a low key gangster. don't be fooled with his trademark one-liner rhymes. he used "the truth" in the most realest sense. holla.
I will definitely try it tomorrow! As soon as I get my basil and Parmesan!! Yum yum
I'm a big fan of the crushed garlic instead of any other method, so this going to be for sure out of the world pesto!
Thanks chef! 👍🏼
this is the way my grandmother do it! i remember but i never new rhe recipe and ny m buy pesto so ian so glad to find a recipe i can try and jeep it in my family. Good recioes take time and love.
We tried to make a garden and everything died...EXCEPT the basil. So we spent the summer make lots of pesto. This year we learned from our mistakes and just planted four basil plants!
That smells amazing. Yes, I can smell it through the screen. I'm gifted that way. Seriously, thanks for this. It looks great and I will make it just like this one day. And the buds are a nice addition and really intense. Glad I'm not alone in that. :-)
G'day Chef John, Couldn't agree more. Made your way basil pesto is magnificent. I'm lucky enough to grow our own basil and garlic. Ligurian EVOO I get from an Italian food wholesaler along with Reggiano. I make a batch and divide it up into Duralex mise bowls and I do pour a little EVOO over the top. I've also used melted butter to seal the pesto from the air. I've found that after a few days, covered, in the fridge, the top of the pesto will start to darken even if it is sealed off with oil or butter. So during the summer I only make as much as I can use in a few days. I have frozen it in ice cube trays for the winter. It's good but never the same as when fresh. With freshly made pasta, this pesto make one of the great meals of all time! Stupendo! Cheers, BH.
From what I've been able to deduct, most authentic Italian restaurants in the Mediterranean use Grana Padano on first & second dishes, instead of aged Parmigiano Reggiano, because its lighter milky taste is more manageable than the latter and all ages can enjoy it. Americans have this misconception that "premium = better", but in fact, many Italians don't like and avoid using pungent cheeses on classic recipes. Parmigiano Reggiano is a cheese you'd mostly find on a cheese & wine platter. Other than that, this is a mighty fine pesto, chef John!
This looks amazing Chef John! I wish I had my grandma's old mortar and pestle. Her's was for mainly fresh mexican sauces but I got to try this.
If I had the chance to meet one person on the earth it would be you, Chef John
This video is the Besto & better than the restO!
That's up to you. After all, you are the Marlon Brando of your Basil Pesto.
John I love that you've made the show actually about food!! Today everyone what's the camera on them, I love that you've done something different!
I have a friend named Ernesto, who will drive you to Modesto,
so you can write a manifesto
on how to make fresh pesto!
Its my birthday and instead of enjoying my birthday I am watching chef john real recipe....
I just recently watched your aioli video. When I saw the thumbnail, I was thinking, "Can pesto be considered an aioli with other stuff added? Nah, because pesto is made in the food processor whereas..."
And then Chef John breaks out the mortar and pestle. Perfect timing. So I guess maybe some people might feel that it _could_ be considered a modified aioli, but other people might feel that those people spend too much time thinking about that stuff.
Also, I started growing my own basil a few weeks ago, and I've found that the store bought stuff really can't compare. It's amazing.
Tom Haflinger pesto is considered a type of garlic sauce, so i think you were on the right track all along!
Thanks for that.
Chef John!! I live for your videos and inflection!
I would argue that there is no such thing as 'real pesto'. I read a fascinating piece on pesto a couple of years ago, and one thing that really stood out was a quote from a guy who lives in Genoa and is very serious about his pesto. He simply said, "Pesto is the way you make pesto". You have your pesto rosso, pesto trapanese, pesto genovese, and thousands of other variations. Keep on making delicious pastes, and keep on calling them pesto. Obsession with 'authenticity' stifles innovation. As I frequently say, "If it makes your nonna cry, that's alright with me."
Yeah, that's true, but try to mix soy sauce in to your pesto... There is the death penalty for doing this in Italy, I believe!
So true!
I love Italy and i love their food but they are so conservative.
Only how nonna makes it and otherwise it is rubbish.
The only thing is every recipe is made different in Italy every 10 kilometres.
I love Italians and there lifestyle, wish i could life there.
+ MrHulphond- This is the Genoese pesto, coded by precise rules. Then there are all the other "pesto" (usually vegetables). Pesto = Pestare (to Press, to Crush) - Questo è il pesto genovese codificato da regole precise. Poi ci sono tutti gli altri "pesto" :)
Chef Jon your channel was the initial inspiration that got me trying recipes and being inventive with my cooking. Now me and my wife love to (When we have time) go out and buy high quality ingredients and cook something nice together. Having four hands in the kitchen helps but its also very bonding. And yeah! Cool channel man! Thanks
Chef John's handmade magical sauce is the finest example of "pesto-digitation".
So glad you post this! Really enjoy to hear your joyful voice!!😊☺️
I like watching your vids 😍 I am starting to cook foods fresh for my family because I'm so bored of simple store brought food. I'm trying to learn how to cook more!
I just love your knowledge ! You really know how to amaze. And really know how to make me hungry😂
"Not everybody can handle the truth"... nicely said! Thank you for sharing your insides on the ingredients... now I'm starving... you did it again. Thumbs up!
i've always found just a squirt of lemon juice really brightens pesto up, and also works for preventing oxidation when storing (like you would with guacamole)
Chef you are the best! All of the recipes I tried from your channel came out perfect!
I've always used a food processor, myself. But this has me looking at pestle's now ;) Thanks, Chef John!
Wow john, looks amazing :) can't wait to try this!
I love you Chef John, pesto's my favourite and so are you!!
I'm a new subscriber and have been watching all these annexing recipes and enjoying the blog posts! I'm so happy I found this channel! Thank you for sharing all these yummy tips and tricks 😋
make some of that Pesto and slather it over some Salmon pieces and bake in the oven til the fish is done, amazingly tasty and easy
Thanks chef John this looks amazing, Pesto is my favorite :)
I love your rhymes. I also luv the music you hv at the end. Also, I really love your warped sense of humor. I love all your videos. yo rock!!!! and as always..... Ennnnjoy! smiling.
I love you chef john, your voice makes me happy ☺☺☺☺
Lil bud don't hurt.
hey lil' bud, what's your name?
The Editor's Apprentice a lil bid never hurts . I got 5 on it .
Joe Cleveland, the name is Mary Jane ;-D
Dirty Ribz I got the papers 😂😂
paused the video and went down to find this comment, thank you!!!
This is the perfect Basil Pesto recipe🌱 Thanks for sharing☀️
whoa!! thats SAWESOME!! I made a fresh pesto video a few months ago.. this looks great.. I might update mine! But very similar!
I just made this with fresh basil from my garden, and it was delicious.
My husband loves pesto I will prepare this ASAP with some pasta, I'm sure he'll love it! thanks chef John
Yep... spot on. I grow my own basil and make this every year and store it in the freezer... awsome.. you just use little one meal containers and chuck it in the freezer. Easy.
I made so much pesto last fall from all the basil in the garden. It was great for making chicken pesto pizzas. So good. I need to get one of those mortars and try it this way.
"Your pesto is the besto better than the resto" hahahaha
You're actually so funny chef
Love from Australia
I have a cost accounting exam 2morow, gosh I need to stu-OOOHHHH CHEF JOHN HAS A NEW VIDEO!!
I use my masticating juicer to make mine. Much better than the food processor! But i will have to try this technique, looks pretty lovely!
That looks amazing 😉 i must try it !!!
Hey chef John! i have a food wish for you, i would love to see you make a Canadian classic: Poutine! although it might be very hard to do since we use cheese curds (maybe this would be a perfect opportunity to make your own cheese curds?) and they might not be available in the US...I am curious about how you would make it!
As always, love your videos! thanks!
This looks so good!
yes, to make it authentic you gotta use a mortar and pessel, great recipe
it's a pretty accurate recipe, you could really impress someone from italy with this. how much does 4 portions of this cost in usa? just to know. thanks
Everyone's freaking out about the bud reference but my mind is still blown by the Tragically Hip reference right at the begining
greytor1 I saw the Tragically Hip in London, England in 2013, for Canada Day celebrations.
This looks heavenly!
You are the Ernesto of how you make your pesto. I love garlic. That's a great looking pesto.
When my husband made pesto for the first time, he mistook cilantro for basil. (Yeah, I know.) The results, however, were fantastic! I loved it.
Looking yummy.
Hey chef John, I recently discovered all your videos and can't stop watching them! Though, for weird reasons I am allergic to all kinds of mature cheeses, including parmesan. What kind of surrogate cheese or other surrogate product would you suggest to imitate the taste of parmesan in a pesto?
I am definitely trying this with my homegrown basil!
I love you Chef John!! And pesto
Thanks for the "Proper Pesto" recipe and technique!
Almost two mil, keep it up Chef John!
that looks like it tastes amazing
Pesto is one of those things that has variations aplenty. I've found that Brazil nuts have a similar taste and are much less expensive than pine nuts. I've also seen lemon zest used to brighten the pesto, and chili flakes to give it some gravitas.
Loved that you quoted A Few Good Men haha. Will be trying this
I normally use less garlic but the rest is just like I do it.
After I tasted pestle pesto I never went back.
The flavor is like twice as good!
finally, I can use that modal thing I got on sale at costco
"Make sure your pesto is the besto and better than the resto" ... brilliant and true!
I've had a recipe I follow (but used a food processor for 🙈) that has almost the same ingredients except an addition of some lemon juice! Also called for roaring the pine nuts. But I'll have to try this too.
Toasting*
Marisa Veilleux How strong is the garlic flavor? I would love to make this but strong raw garlic is not a flavor I enjoy (unless it's whatever mystical raw garlic sauce is served with arabic food).
Chef John, try some lemon right at the end. I t adds a great flavor:)
This looks so good.
You should make more Mary Jane references. That really got people stirred up huh. lol. But on a real note, I love that most of your videos are just as much about technique as they are about the recipe. It would be awesome if you would do some more videos like the cheese ball pan flipping video. Like maybe knife handling techniques or kitchen organization or that French word that means having things prepared before you start. I'm not sure if any of that makes sense but you are a great teacher and I love your style and want to learn all your secrets. Keep up the good work.
You are the best chef of CZcams.
"Little bit of bud doesn't hurt"
:O
*immediately Scrolls down to comments*
Mind blowing recipe 💖✨
Hi Chef John!
I was wondering how long this would last if we put the extra olive oil layer on top and in the fridge
When i worked in the deli kitchen of a very high-end grocery store, their pesto recipe was bastardized with a spinach for most of the basil substitution, as well as walnuts for pine nuts. People don't always realize what they are eating.
You're the man chef!
I'm slightly disappointed that chef John didn't add any cayenne.
Rule Number 1: Chef John ALWAYS adds cayenne, whether it's on or off camera.
Don't worry. It's in the bread and pasta.
Quang Tu It's there, you just have to believe
My food wishes, is to learn classic dinners from different countries around the world.
Well to BE honest, in MY opinion, that THIS looks, just REALLY delicious, and I MAY just, MAKE this, one day.
you should Cacio e peppe please.... and by the way that pesto looks pretty good will try it this week thanks!