There are lots of recipes people claim taste better if made
by hand, but there’s no easier case to prove than pesto. That the name means,
“to crush,” should tell you something, and while this method does take
considerably more physical effort, when you taste this you’ll forget every
pestle-pounding minute.
The intensity of the flavors is beyond compare, and as if by
some kind of magic, this gorgeous spread develops an addictive spiciness. You
can taste each ingredient, and yet when smashed together, new and wonderful
flavors are released. If you’re in the market, I recommend the marble mortar
seen herein, as long as the inside has some texture to it. If it seems smooth
and glassy, keep looking.
Of course, you can play around with the ratios of the five ingredients,
and easily adjust this to your tastes, but no matter how they’re combined,
taking the time to crush them by hand is well worth the effort. I hope you give
this fresh basil pesto a try soon. Enjoy!
I was wondering if you know if garlic from the US is less flavourful/strongly flavoured than from other places (like Europe and Australia)? When I make pesto with an American chef's recipe I have found I need to at least half the amount of garlic otherwise it is overpoweringly garlicy.
How do you feel about blanching the basil before adding it to the mortar? I've seen it done in order to "preserve the color of the basil," but is it really necessary?
How do you feel about blanching the basil before adding it to the mortar? I've seen it done in order to preserve the color of the basil, but is it really necessary?
Chef, just started watching your YouTube channel and I really enjoy it. Thank you for your hard work. It is appreciated. Today's video really jumped out at me as my late girlfriend and I used to make pesto all the time. We even started to grow Basil so we could more frequently. I really like the mortar and pestle method you use. If I may, I have two questions. I have a stone mortar and pestle. Would this not be as effective as marble? Too...many grooves and such? Also, after we started growing our own we were informed when the plant flowered the flavor was bitter so we started ensuring flowering didn't happen. You stated it would just be more intense. So have I been destroying better pesto by making sure the plant does not flower? Thank you for your time, Chris Pinkerton
Amazing. This is exactly how pesto should be! Once you go homemade on pesto, you never, ever go back.
Sometimes prepare it using a mezzaluna for a super chunky version. I need to do it with my mortar and pestle, though! Thanks, as always, for sharing your knowledge.
A non-recipe technical question: How do you do the voiceovers for your recipes? Do you record first, then record the narration? Do you have a script? Do you do all the editing yourself? As a new YouTuber, I tried doing a similar method for my video on making sourdough, and it was HARD. I have immense respect for the beautiful, professional videos you're making here!!
I would like to know where you get your basil in such quantity. Even at the big giant international grocery store near me I can only find the pre packaged kind. I even went to home depot and bought some plants( which I then potted) for one of your other recipies. Thank you for teaching me new cooking techniques with every video, it's really upped my home cooking game.
I truly enjoyed your video for this recipe and may soon try it myself. One question, though: Why don't you roast the pine nuts? Is there a special reason to it or is it just your personal taste?
Chef John, I have a pestle that looks like yours, but I don't think I could get near as much Basil, etc., inside mine. Can you specify the volume or size of yours? Looking forward to trying this.
Hi Chef John, What are the specifications for your mortar and pestle? I'm looking at several (I had actually been wanting to get one for my husband's birthday anyway). Many seem really heavy (12-15 lbs) for a 2-3 cup capacity. What capacity do you recommend for a home cook?
Hi Chef John, What are the specifications for your mortar and pestle? I'm looking at several (I had actually been wanting to get one for my husband's birthday anyway). Many seem really heavy (12-15 lbs) for a 2-3 cup capacity. What capacity do you recommend for a home cook?
Chef John! First off, you are awesome. With all due respect, a quick question here : Have you considered implementing some of the new blogger templates to your blog, because right now a revamp could be just amazing. Seriously. Please! I would even be willing to help. Or not, if you prefer. Its just that I like aesthetic things (especially on point blogs).
What's my food wish? Germany Style Doner Kebab, best thing I've ever had and I haven't been able to find any suitable or anything even NEAR it in taste. The Doner Kebab you get in Germany. Very unique.
I prefer to do this with crumbled parmesan rather than grated - some of it is still smooshed into the sauce, but it gives you little chunks of delicious salty savoury cheesiness within the pesto, which is just amazing!
Just made this with basil from the garden. I threw in a bit of fresh mint too since it is growing so quickly. This method sure beats out the food processor method. Thanks again Chef Jon!
Ordered a mortar and pestle just to make this recipe!!! My wife loves pesto, but she makes the blender kind- I can take it or leave it. If I never had it again, I wouldn't miss it, but this method sounds so intriguing maybe it will convert me!
Chef John. I asked two questions earlier and I would appreciate your thoughts when you have a moment. I guess the mortar question isn't that important; I just need to try it. However, I am very concerned I have not been properly taking care of the basil and that was my more important question. Have I been wasting basil because I was throwing it away when it flowers because we were told it got bitter, not more intense? Thank you for your time, Chris Pinkerton
Hi Chef John, I want to buy a good mortar and pestle. How wide do you think I should go? Is a 4.5" M+P big enough you think? gclub online บาคาร่า online goldenslot
I just made this pesto using most of the leaves of the basil plant I've been growing all summer, plus raw pine nuts, parmesano reggiano, etc. My marble mortar is really too small so I made half the recipe and still barely managed -- but it worked and it's amazing.
I sat on the balcony shirtless under the blazing sun and mortared and sweated and earned my vitamin D. Thanks again CJ
I have a 3" M+P and it was barely big enough to make half this pesto recipe. 4.5" would be ideal, I'm pretty sure, and I'm willing to bet that's what Chef John is using in the video.
Well as you may (or not) know, "pesto" is made all over Italy. It is made with different ingredients in different regions. You would have had better credibility if you had called this recipe by its' correct name: Pesto alla Genovese to distinguish it from, as an example from, Pesto Trapanese made with fresh tomatoes, basil, almonds, and cheese.
Your teaching videos and instructions are very well presented. Very enjoyable to watch and listen to. I like how you inject a dose of humour. I only discovered you today and I look forward to trying out your awesome recipes. Greetings from down under, Oi, Oi, Oi!
Chef John, I've been a fan of your very down-to-earth and humorous videos for some time now. I can't believe it's only NOW I find this recipe for pesto sauce on your Youtube and blog. WHA.... #lol
Thanks for the recipes and awesome videos, please keep it up. Will be trying and sharing it!
My boyfriend and I have watched most of your videos and have tried a couple of recipes which we have loved. We recently bought a mortar and pestle so thought we just try this pesto. Words can't describe the zingy freshness that lit up our first. We are on keto and were having pesto chicken with zucchini noodles, which we have had many times with store bought pesto. It is unapologetically potent and forces your taste buds to pay attention. Absolutely beautiful.
Chef John, QUESTION - do you weight the basil leaves only or do you weight the leaves and stems together before removing the leaves? Only pesto recipe I will use now. LOVE the precise cheese/basil weights provided. Guarantees results are always consistent! I use the pestle to get the garlic/salt and pine nuts into a paste then transfer it to my mini food processor to incorporate the cheese and basil (no athletic arms here)I then transfer the basil mixture to a bowl and whisk in the oil, slowly. I know this makes for more cleanup but the finish pesto is worth it. One small tip I learned from Michael Chiarello is to add a little crushed Vitamin C tablet to the mixture. It definitely helps keep the vibrant green color and aids in reducing browning. THANK YOU!
50 comments:
Hi Chef John,
I was wondering if you know if garlic from the US is less flavourful/strongly flavoured than from other places (like Europe and Australia)? When I make pesto with an American chef's recipe I have found I need to at least half the amount of garlic otherwise it is overpoweringly garlicy.
Thanks,
Simone
Looks amazing! What breads/toast pair best with this?
Hey John! What size mortar do you use and do you recommend buying it from a specific place? Thanks!
How do you feel about blanching the basil before adding it to the mortar? I've seen it done in order to "preserve the color of the basil," but is it really necessary?
How do you feel about blanching the basil before adding it to the mortar? I've seen it done in order to preserve the color of the basil, but is it really necessary?
Chef, just started watching your YouTube channel and I really enjoy it. Thank you for your hard work. It is appreciated. Today's video really jumped out at me as my late girlfriend and I used to make pesto all the time. We even started to grow Basil so we could more frequently. I really like the mortar and pestle method you use. If I may, I have two questions. I have a stone mortar and pestle. Would this not be as effective as marble? Too...many grooves and such? Also, after we started growing our own we were informed when the plant flowered the flavor was bitter so we started ensuring flowering didn't happen. You stated it would just be more intense. So have I been destroying better pesto by making sure the plant does not flower? Thank you for your time, Chris Pinkerton
Amazing. This is exactly how pesto should be! Once you go homemade on pesto, you never, ever go back.
Sometimes prepare it using a mezzaluna for a super chunky version. I need to do it with my mortar and pestle, though! Thanks, as always, for sharing your knowledge.
A non-recipe technical question:
How do you do the voiceovers for your recipes? Do you record first, then record the narration? Do you have a script? Do you do all the editing yourself? As a new YouTuber, I tried doing a similar method for my video on making sourdough, and it was HARD. I have immense respect for the beautiful, professional videos you're making here!!
What size mortar and pestle do you recommend?
Thank you cheff about this hermatically great recipe of such a a great sauce that represent the italian heritage.
Yours
Fahad
Thank you cheff about this hermatically great recipe of such a great sauce that represent the italian heritage.
Yours,
Fahad.
I was going to order that beautiful olive wood one like u have. Will this one work for pesto?
How long will uneaten pesto keep?
Thank you! Have you/would you do a video on different types of oils? Thanks! Your videos are great!
Hi Chef John, I want to buy a good mortar and pestle. How wide do you think I should go? Is a 4.5" M+P big enough you think?
How long will this keep in the fridge?
I would like to know where you get your basil in such quantity. Even at the big giant international grocery store near me I can only find the pre packaged kind. I even went to home depot and bought some plants( which I then potted) for one of your other recipies. Thank you for teaching me new cooking techniques with every video, it's really upped my home cooking game.
Awesome! Can you do a video on Chicago Deep Dish?
Looks delicious, chef! What size mortar did you use, please?
Hey there,
I truly enjoyed your video for this recipe and may soon try it myself. One question, though: Why don't you roast the pine nuts? Is there a special reason to it or is it just your personal taste?
Greetings from Germany,
Tom.
Chef John, I have a pestle that looks like yours, but I don't think I could get near as much Basil, etc., inside mine. Can you specify the volume or size of yours? Looking forward to trying this.
Why do you prefer raw to toasted pine nuts? Does the toasting detract from the flavor you're going for?
You do mean microplane not microplace. Sorry. This is a great method to show, my grandmother did it this way.
Hi Chef!
Can you send a link to the mortar and pestle you use?
What size is that mortar and pestle? I have been thinking of getting one and now I have the perfect reason!
What was the name of that olive oil you mentioned? Could you write it out so it's easier to find? Thanks.
Hi Chef John,
What are the specifications for your mortar and pestle? I'm looking at several (I had actually been wanting to get one for my husband's birthday anyway). Many seem really heavy (12-15 lbs) for a 2-3 cup capacity. What capacity do you recommend for a home cook?
Hi Chef John,
What are the specifications for your mortar and pestle? I'm looking at several (I had actually been wanting to get one for my husband's birthday anyway). Many seem really heavy (12-15 lbs) for a 2-3 cup capacity. What capacity do you recommend for a home cook?
Hi Chef John!!
Your video posts are amazing, my wifey and I watch at least 5 of your videos a day and are looking forwards to trying some of them soon.
Being in the U.K., the one thing I miss from my travels to the U.S.A. are Corn Dogs.
Do you have a recipe (used search but didn't find anything) for this classic American Favourite please?
So yeah, my Food Wish is Genuine American Corn Dogs...
Kindest Wishes and Enjoy...
Courtney & Khryssy (huge Fans)
Chef John! First off, you are awesome.
With all due respect, a quick question here :
Have you considered implementing some of the new blogger templates to your blog, because right now a revamp could be just amazing. Seriously. Please! I would even be willing to help. Or not, if you prefer. Its just that I like aesthetic things (especially on point blogs).
What's my food wish? Germany Style Doner Kebab, best thing I've ever had and I haven't been able to find any suitable or anything even NEAR it in taste. The Doner Kebab you get in Germany. Very unique.
I prefer to do this with crumbled parmesan rather than grated - some of it is still smooshed into the sauce, but it gives you little chunks of delicious salty savoury cheesiness within the pesto, which is just amazing!
Just made this with basil from the garden. I threw in a bit of fresh mint too since it is growing so quickly. This method sure beats out the food processor method. Thanks again Chef Jon!
Woo! Another appearance of the freakishly small spoon!
Ordered a mortar and pestle just to make this recipe!!! My wife loves pesto, but she makes the blender kind- I can take it or leave it. If I never had it again, I wouldn't miss it, but this method sounds so intriguing maybe it will convert me!
Looks delicious, chef! What size mortar did you use, please?
โกลเด้นสล็อต
goldenslot
That bread looks wonderful.
Chef John. I asked two questions earlier and I would appreciate your thoughts when you have a moment. I guess the mortar question isn't that important; I just need to try it. However, I am very concerned I have not been properly taking care of the basil and that was my more important question. Have I been wasting basil because I was throwing it away when it flowers because we were told it got bitter, not more intense? Thank you for your time, Chris Pinkerton
Hi Chef John, I want to buy a good mortar and pestle. How wide do you think I should go? Is a 4.5" M+P big enough you think?
gclub online
บาคาร่า online
goldenslot
I just made this pesto using most of the leaves of the basil plant I've been growing all summer, plus raw pine nuts, parmesano reggiano, etc. My marble mortar is really too small so I made half the recipe and still barely managed -- but it worked and it's amazing.
I sat on the balcony shirtless under the blazing sun and mortared and sweated and earned my vitamin D. Thanks again CJ
Narong,
I have a 3" M+P and it was barely big enough to make half this pesto recipe. 4.5" would be ideal, I'm pretty sure, and I'm willing to bet that's what Chef John is using in the video.
Oh, Chef John, what a gorgeous pesto. Mine came out fabulous. Thanks.
Well as you may (or not) know, "pesto" is made all over Italy. It is made with different ingredients in different regions. You would have had better credibility if you had called this recipe by its' correct name: Pesto alla Genovese to distinguish it from, as an example from, Pesto Trapanese made with fresh tomatoes, basil, almonds, and cheese.
Your teaching videos and instructions are very well presented. Very enjoyable to watch and listen to. I like how you inject a dose of humour. I only discovered you today and I look forward to trying out your awesome recipes. Greetings from down under, Oi, Oi, Oi!
How do i store this and how long can i keep this in my fridge? Thanks
Chef John, I've been a fan of your very down-to-earth and humorous videos for some time now. I can't believe it's only NOW I find this recipe for pesto sauce on your Youtube and blog. WHA.... #lol
Thanks for the recipes and awesome videos, please keep it up. Will be trying and sharing it!
You rock!
Hello Chef John from Food Wishes.com.
My boyfriend and I have watched most of your videos and have tried a couple of recipes which we have loved.
We recently bought a mortar and pestle so thought we just try this pesto. Words can't describe the zingy freshness that lit up our first. We are on keto and were having pesto chicken with zucchini noodles, which we have had many times with store bought pesto. It is unapologetically potent and forces your taste buds to pay attention. Absolutely beautiful.
What is the name of the olive oil used.
Chef John, QUESTION - do you weight the basil leaves only or do you weight the leaves and stems together before removing the leaves? Only pesto recipe I will use now. LOVE the precise cheese/basil weights provided. Guarantees results are always consistent! I use the pestle to get the garlic/salt and pine nuts into a paste then transfer it to my mini food processor to incorporate the cheese and basil (no athletic arms here)I then transfer the basil mixture to a bowl and whisk in the oil, slowly. I know this makes for more cleanup but the finish pesto is worth it. One small tip I learned from Michael Chiarello is to add a little crushed Vitamin C tablet to the mixture. It definitely helps keep the vibrant green color and aids in reducing browning. THANK YOU!
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