Food processors are used in Liguria, Italy to make pesto so it's the opposite of sacrilege!! The flavors are different with each method. Both delicious and authentic.
Your channel is an excellent reference for cooking. Everything is so clean and the recipe is precise. I believe you are one of the best cooking channels. keep up the good work and I love you❤❤❤
If you have the time I highly recommend soaking the almonds for 12-24 hours in room temperature water with some salt. After soaking you can discard the skins too. This process makes the almonds less bitter and much more buttery. Great video as always thanks Brian!
I’m a recent addition to St. Louis (about 2 years here) and I’m still learning more about the city. Would love a series around St. Louisian foods and great places to eat/shop. Love your content!
Dude this is easily the best cooking TH-cam channel. Great recipes, super helpful context, proper technique. And none of the unbearable douchiness of your fellow YT chefs. thanks Brian!
Another excellent video! One hack I picked up (when using a food processor to make pesto) is to chill the processor blade in the freezer prior to using in order to minimize any heat-related damage to the herbs when pulsing... 😎✌🏻
Another great recipe! I’ll Have to try this out when my tomato’s come in. Your videos are always top quality and the recipes are affordable and easy to follow!
Your content is great Brian. Always a day of release watch for me. I just wish there was more of it, not a dig at you I just watch them so quickly. Keep up the great work!
i will definetely try it. you are the only food content creator i love to watch but havent actually tried a recipe before. Your stuff really seems very good and worth trying at home
Reminds me of one of my favorite sandwiches in the summer: caprese salad on a crusty bread with fresh basil leaves OR pesto. So slices of fresh mozzarella added to this and I'm in heaven! Love your content; subscribed.
Discovering chefs and home cooks on youtube has helped me so much make better meals and better food. You are definitely my favorite. I'll be making this tartine soon. Thank you so much for sharing your knowledge and making content. Subscribed. 👌
Guys... 1 dough 3 loaves bread is the bread to make... I've been making it weekly for the past 14 months. My friends and family cannot get enough of it!
My uncle catered my other uncle’s wedding years ago. He had this type of finger sandwiches for evening snacks at the reception. This is what cemented my opinion that a chef can make so many foods taste great. Understanding how different flavors play together is very important.
Dude, I have tried the sheet pan 2.0, classic white loaf 3X, chicken Parmesan, tuna salad, best chocolate brownies, hand pies (made with blueberry instead of strawberry filling😋), tomato soup made in the oven and cheesy flatbread. It’s a close tie between the hand pies and chicken parm being my favorite, but dang these dishes are amazing!! The tips have helped my cooking and I’m grateful for the educational videos! Thank you, Bri!!!
just made this, with half the amount of pesto because I wanted to save some previous olive oil. Came out amazing, truly amazing. I used a portable blender which was a pretty bad choice but it eventually pushed through after I added some extra lemon juice. Never toasted my bread in the broiler but couldnt be easier, going to use that tip going forward. Heirloom tomatoes are the GOAT
Simple really is best. BTW, your sponsor Butcher Box is a terrific meat source. We really enjoy their chicken, so tasty and plump. And their steaks are perfect.
Yum. yum and yum! Walking up to the Union Square Farmers Market a little later (when it cools down a bit here in NYC!) for the tomatoes, fresh basil and sourdough bread. Great dinner for tonight or tomorrow! Always great content, Brian --- everything is precise, not difficult and you're a great teacher! Thanks! Oh! And good dance moves! 👍👍👍👍👍👍👍👍👍👍👍👍✨✨❤
I'm feeling most fortunate to have stumbled upon this channel. Subbed! We're in the perfect time of year for this one, and the tomato soup and grilled cheese will be next. Thank you. Great work sir.
Looks amazing...will definitely try at some point. My favorite tomato dish is sliced tomato, mozzarella cheese and avocado w/a bit of olive oil, salt and tabasco.
Dude. I operated a popular organic farm for 18 years that was famous for heirloom tomato varieties like Black Krim, Nyagous, Wapsipinocon Peach, and many, many others. What you have created here is tomato perfection!
hey bri love your stuff and as a person who is a chef (i learned how to slap out a pie at 13) n is always willing to learn i have something for you. when zesting with a micro plane place the zester on TOP of the fruit. then to zest rotate the hand holding the fruit. this avoids hitting the the pith n allows you to see how you zesting. not trying to correct, you do you. just thought id share
I also just made a video with pesto with the mortar and also with a food processor! I love the color of the food processor more than the mortar, but I've got over flowing basil plants and so I needed to push through some basil as well.
I make pretty much the same thing every Summer! I try to get all my ingredients at our local Farmer's Market. I agree w rancid pine nuts in the grocery stores 😨 A lot of people do not know, once pine nut jar is open, you should put the leftovers in fridge. Most of the time I use walnuts in my homemade pesto 😊
This is making my mouth drool! I LIVE for tomato season. Love them on buttered toast by themselves or with avocado but the pesto would be incredible :-)
Here in Ukraine we are preparing tomatoes with garlic and salt. Awesome taste. Tomatoes love garlic a lot. Also, you can add some sour cream... Just try it. Potatoes will love this company too.
Поздравляю с очередным очень вкусным блюдом Дай Бог здоровья Вам и всей Вашей семье. Отличный шеф-повар. Желаю вам никогда не отчаиваться от своей мечты.👍👍Congratulations on another very tasty dish God bless you and your entire family. Excellent chef. I wish you never give up on your dreams.👍👍👍
I'm on the other end of the state in Springfield. Guess when I make a trip up to St Louis this weekend, I'll check out this bread place. Quality bread is a life force all in its own.
I always use cashews in pesto, I saw it on the ingredient list of a supermarket brand I happen to actually like (along with yoghurt, which is also a really interesting addition, bright and creamy), haven't gone back to pine nuts after trying them. Cashews are cheap (well... cheaper than most nuts) and they are creamy, the taste isn't as strong, but I like to go strong on the garlic/aliums so it really doesn't matter much.
I really like your recipes. They are very simple to understand and show the essentials necessary for the dish. I made your cheesecake recipe recently and it came out splendidly and with 0 cracks! :)
Man, this dish hit great. I'm a meat eater. 100%, through and through. I saw this and HAD to make it. Sat down at the table with my wife and she said she was surprised I made this, ha. Was so good, even though I forgot the cilantro. Will def be making again.
Very rich and tasty looking! I recommend you to add half or, why not a whole Burrata on top and some balsamic glaze next time you make this😊 This is my fav thing to eat in summer and, actually, the most eaten lunch in our house right now😁
Simple easy to follow recipes that translate to a real kitchen, that's the hallmark of this channel -- but I come back because you make it all seem attainable, Brian! I'm nut allergic but I WILL find a workaround and make something pesto "adjacent" so I can try this, it looks delicious. I'm even giving Butcher Box a try (bacon for life, how could I not?! LOL).
now I am really excited for my home grown tomatoes to some in, it's been a slow year due to a second spring but love tomatoes and I can tell this slaps
+10. Tomatoes are one of those foods that I only buy from a market, and only in season - no February Styrofoam for me. I use good mayo to make open-faced bacon-and-tomato sandwiches (I cure and smoke my own bacon). In my experience, putting a lid on top just makes them messy to eat!
I have recently discovered your awesome videos. They are wonderful, simple & delicious Thank you for sharing your wonderful recipes. Question though, why metric measurements?
If my black krim plants produce well, this is pretty much all I eat, all summer long. Will have to try the basil pistachio pesto, I usually just use a mayonnaise.
My tomatoes are going nuts this year... in about a month I think we'll be hitting the peak of them, and I usually do make some kind of pesto to drizzle over them as a starter salad with dinner, but when it comes to toast.... I just do sourdough, butter (LOTS of butter), tomatoes, Maldon salt and pepper. That's my happy place. During tomato season I eat that all day every day.
This looks real good, Brian! The red onion in the pesto is a little unorthodox, but I've thrown a green onion or two in there and that does work. As far as nuts in pesto, just about every other nut than pine nuts has yielded me better pesto that with pine nuts. It's likely what you say about them being rancid. I couldn't imagine how good pesto is at the source in Genoa where everything going in is at the peak of freshness!
Most nicer grocery stores have pine nuts in the bulk section that end up being much cheaper per pound than the packaged stuff and I’ve never had an issue with them being rancid!
A fantastic use of summer tomatoes is to slice them rather thinly, lightly salt them, and then dehydrate them. You are left with crunchy and slightly chewy tomato “chips” that are PACKED with umami and tomato flavor. Goes excellent with cheeses and crackers.
Food processors are used in Liguria, Italy to make pesto so it's the opposite of sacrilege!! The flavors are different with each method. Both delicious and authentic.
Your channel is an excellent reference for cooking. Everything is so clean and the recipe is precise. I believe you are one of the best cooking channels. keep up the good work and I love you❤❤❤
Thank you Parnik!
@@BrianLagerstrom 🥰🥰
Thanks
You inspire me to cook! Your sourdough bread 🍞 video rocks! Thanks 🙏🏼 for your hard work!
If you have the time I highly recommend soaking the almonds for 12-24 hours in room temperature water with some salt. After soaking you can discard the skins too. This process makes the almonds less bitter and much more buttery.
Great video as always thanks Brian!
Cool idea
Would you do this if you were making almond butter?
I too like to activate my almonds
@@DJ_UKINSELKA no, it would add too much moisture. it'll rot the almond butter.
Stuff like this takes you one step above other food-tubers, I'm doing this pronto once the good tomatoes comes. Amazeballs.
Pecans work great for pesto too! And walnuts!
And my cousin just brought over some in-season heirlooms. Now I just found out what I'm doing with them! You never fail, Brian.
cashews are also a really great substitute for pine nuts in pesto!
They are the best substitute imo. They have the same creaminess and similar flavour profile.
Sunflower seeds can work well too for those with nut alergies. We did an arugula pesto with sunflower seeds in a similar way to this recipe.
My summer dish go-to is the humble Caprese salad.
I’m a recent addition to St. Louis (about 2 years here) and I’m still learning more about the city. Would love a series around St. Louisian foods and great places to eat/shop. Love your content!
This is a fantastic summertime lunch and Bri, you are one of a kind. Keep doing what you do!
This is like my dream… def makin it. Lol I always look forward to the food dance at the end. Much love from Chicagoland, thanks Brian!
Dude this is easily the best cooking TH-cam channel. Great recipes, super helpful context, proper technique. And none of the unbearable douchiness of your fellow YT chefs. thanks Brian!
I love tomato's and have been making a bunch of salads and this is something I need to try
Another excellent video! One hack I picked up (when using a food processor to make pesto) is to chill the processor blade in the freezer prior to using in order to minimize any heat-related damage to the herbs when pulsing... 😎✌🏻
Another great recipe! I’ll
Have to try this out when my tomato’s come in. Your videos are always top quality and the recipes are affordable and easy to follow!
I'm obsessed with your channel atm. We grow these tomatoes at home and this is THE BEST way to eat fresh tomatoes!
I liked the video for the dance alone. Not to mention the awesomeness of the dish. Marvelous as always.
Another winner!!!! I just went out to my garden and told the tomato plants to hurry up..!
Your content is great Brian. Always a day of release watch for me. I just wish there was more of it, not a dig at you I just watch them so quickly. Keep up the great work!
i will definetely try it. you are the only food content creator i love to watch but havent actually tried a recipe before. Your stuff really seems very good and worth trying at home
Love the depth of flavors here. Layered + fresh = amazing!
have made this twice now, turned out amazing each time and many compliments.
I love your dance celebrations each time you taste your culinary creations. Good looking food, too! 😋
Reminds me of one of my favorite sandwiches in the summer: caprese salad on a crusty bread with fresh basil leaves OR pesto. So slices of fresh mozzarella added to this and I'm in heaven! Love your content; subscribed.
Great tomatoes are one of my absolute favorite things about summer. I cannot wait to make this!
Discovering chefs and home cooks on youtube has helped me so much make better meals and better food. You are definitely my favorite. I'll be making this tartine soon. Thank you so much for sharing your knowledge and making content. Subscribed. 👌
Guys... 1 dough 3 loaves bread is the bread to make... I've been making it weekly for the past 14 months. My friends and family cannot get enough of it!
My uncle catered my other uncle’s wedding years ago. He had this type of finger sandwiches for evening snacks at the reception. This is what cemented my opinion that a chef can make so many foods taste great. Understanding how different flavors play together is very important.
Dude, you're a frickin' genius!
LOVE the quality of the pesto. Well done!!
Just started watching your channel this week! I’m hooked and can’t wait to try your recipes!
Dude, I have tried the sheet pan 2.0, classic white loaf 3X, chicken Parmesan, tuna salad, best chocolate brownies, hand pies (made with blueberry instead of strawberry filling😋), tomato soup made in the oven and cheesy flatbread. It’s a close tie between the hand pies and chicken parm being my favorite, but dang these dishes are amazing!! The tips have helped my cooking and I’m grateful for the educational videos! Thank you, Bri!!!
just made this, with half the amount of pesto because I wanted to save some previous olive oil. Came out amazing, truly amazing. I used a portable blender which was a pretty bad choice but it eventually pushed through after I added some extra lemon juice. Never toasted my bread in the broiler but couldnt be easier, going to use that tip going forward. Heirloom tomatoes are the GOAT
Simple really is best. BTW, your sponsor Butcher Box is a terrific meat source. We really enjoy their chicken, so tasty and plump. And their steaks are perfect.
I’m so glad that I found this channel. I’ve made several of his recipes and they’re wicked and fn delicious!
Yum. yum and yum! Walking up to the Union Square Farmers Market a little later (when it cools down a bit here in NYC!) for the tomatoes, fresh basil and sourdough bread. Great dinner for tonight or tomorrow! Always great content, Brian --- everything is precise, not difficult and you're a great teacher! Thanks! Oh! And good dance moves!
👍👍👍👍👍👍👍👍👍👍👍👍✨✨❤
haha thanks, Ann! Enjoy that summer produce!
I'm feeling most fortunate to have stumbled upon this channel. Subbed!
We're in the perfect time of year for this one, and the tomato soup and grilled cheese will be next. Thank you.
Great work sir.
Looks amazing...will definitely try at some point. My favorite tomato dish is sliced tomato, mozzarella cheese and avocado w/a bit of olive oil, salt and tabasco.
That sounds awesome! I will try!
Yummy!!! Loving this pesto recipe!!! 🤤🤤 Thank you and greetings from GUATEMALA!!
👍🏻 Thanks, looks great! Walnuts or pecans also work well for pesto when pine nuts are too pricey.
The dancing at the end really makes these videos special
شيف بمعنى الكلمه طعام صحي شكل روعه عاشت ايدك والف عافيه عليك متابعتك من العراق
Dude. I operated a popular organic farm for 18 years that was famous for heirloom tomato varieties like Black Krim, Nyagous, Wapsipinocon Peach, and many, many others. What you have created here is tomato perfection!
Bri, that is totally DOPE. My favorite summer sandwich as well 😋.
hey bri love your stuff and as a person who is a chef (i learned how to slap out a pie at 13) n is always willing to learn i have something for you. when zesting with a micro plane place the zester on TOP of the fruit. then to zest rotate the hand holding the fruit. this avoids hitting the the pith n allows you to see how you zesting. not trying to correct, you do you. just thought id share
I also just made a video with pesto with the mortar and also with a food processor! I love the color of the food processor more than the mortar, but I've got over flowing basil plants and so I needed to push through some basil as well.
Every summer I make something like this, sometimes like 3-4 times a week in June, but with hummus intstead of pesto
Tomato sandwich is my all time favorite.. this is next level .. I need it
I make pretty much the same thing every Summer! I try to get all my ingredients at our local Farmer's Market. I agree w rancid pine nuts in the grocery stores 😨 A lot of people do not know, once pine nut jar is open, you should put the leftovers in fridge. Most of the time I use walnuts in my homemade pesto 😊
Good lord it looks so good I want to eat it NOW
This is making my mouth drool! I LIVE for tomato season. Love them on buttered toast by themselves or with avocado but the pesto would be incredible :-)
Here in Ukraine we are preparing tomatoes with garlic and salt. Awesome taste. Tomatoes love garlic a lot. Also, you can add some sour cream... Just try it. Potatoes will love this company too.
My tomatoes are just starting to ripen! I'm so excited to make one of these in a week!
Enjoy it!
Поздравляю с очередным очень вкусным блюдом Дай Бог здоровья Вам и всей Вашей семье. Отличный шеф-повар. Желаю вам никогда не отчаиваться от своей мечты.👍👍Congratulations on another very tasty dish God bless you and your entire family. Excellent chef. I wish you never give up on your dreams.👍👍👍
So yummy!🤤 I love an heirloom tomato and fresh basil salad thanks Brian ♥️👏
This looks sooo good! Im making it!
I am sooooo going to make this. My mouth is watering. Might be making this sooner than later. thanks!
I'm on the other end of the state in Springfield. Guess when I make a trip up to St Louis this weekend, I'll check out this bread place. Quality bread is a life force all in its own.
I tried making this and it was delicious!!!!!!!!
I always use cashews in pesto, I saw it on the ingredient list of a supermarket brand I happen to actually like (along with yoghurt, which is also a really interesting addition, bright and creamy), haven't gone back to pine nuts after trying them. Cashews are cheap (well... cheaper than most nuts) and they are creamy, the taste isn't as strong, but I like to go strong on the garlic/aliums so it really doesn't matter much.
How original....a summer tomato open-faced sandwich...brilliant....
Totally making this with some tomatoes from my garden!
❤️🤤🙌🏼 looks sooooo good!
I really like your recipes. They are very simple to understand and show the essentials necessary for the dish. I made your cheesecake recipe recently and it came out splendidly and with 0 cracks! :)
Great recipe! Thank you very much for sharing. 👍👍👍
Man, this dish hit great. I'm a meat eater. 100%, through and through. I saw this and HAD to make it. Sat down at the table with my wife and she said she was surprised I made this, ha. Was so good, even though I forgot the cilantro. Will def be making again.
Jus5 made the pesto. It is fantastic! Having this for dinner!
This looks and sounds INCREDIBLE. Beautiful video.
Very rich and tasty looking! I recommend you to add half or, why not a whole Burrata on top and some balsamic glaze next time you make this😊 This is my fav thing to eat in summer and, actually, the most eaten lunch in our house right now😁
Burrata is dope. Might make this a little hard to handle but twould be tasty
Sometimes less is more, american woman
10/10 video ! I love your editing - this looks fabulous - on the menu this week for sure, thank you !
Simple easy to follow recipes that translate to a real kitchen, that's the hallmark of this channel -- but I come back because you make it all seem attainable, Brian! I'm nut allergic but I WILL find a workaround and make something pesto "adjacent" so I can try this, it looks delicious. I'm even giving Butcher Box a try (bacon for life, how could I not?! LOL).
Thanks for the kind words! Try pumpkin seeds.
I just made this…..super delicious !
You good sir, have gained a life long subscriber !
I made this tonight with my own garlic scape pesto and it was out of this world. I used walnuts because I had them.
This looks absolutely Devine!
That looks soooooo gooooood, will try it soon, real sooooon. Cheers
Another fabulous treat!
You are a genius !
Man, that looks so good. I'd be tempted to get some fresh mozzarella and another piece of that bread and make a caprese type sandwich.
now I am really excited for my home grown tomatoes to some in, it's been a slow year due to a second spring but love tomatoes and I can tell this slaps
You never disappoint!
+10. Tomatoes are one of those foods that I only buy from a market, and only in season - no February Styrofoam for me. I use good mayo to make open-faced bacon-and-tomato sandwiches (I cure and smoke my own bacon). In my experience, putting a lid on top just makes them messy to eat!
very lovely.
The zest gives it a really nice and fresh kick.
Only had lime around, and it made for a really tasty combination with pistachios.
simple but effective....love it bro......100
I have recently discovered your awesome videos. They are wonderful, simple & delicious
Thank you for sharing your wonderful recipes. Question though, why metric measurements?
You should sprinkle some feta on top of the tomatoes aswell. I ve tried it and it's great
if there's a brian version of it, im making it. thanks Bri
Definitely an upgrade from my white bread, butter, tomato, salt sammy 👍🏼
That dance at the end was awesome
Ordered the butcher box offer. Looking forward to my first box next week. Thank you, Brian!♥️
Looks delicious! Also noticed you have switched to glass bowls for the prep. Appreciate that 😊
You made my mouth water!!
If my black krim plants produce well, this is pretty much all I eat, all summer long. Will have to try the basil pistachio pesto, I usually just use a mayonnaise.
My tomatoes are going nuts this year... in about a month I think we'll be hitting the peak of them, and I usually do make some kind of pesto to drizzle over them as a starter salad with dinner, but when it comes to toast.... I just do sourdough, butter (LOTS of butter), tomatoes, Maldon salt and pepper. That's my happy place. During tomato season I eat that all day every day.
This looks real good, Brian! The red onion in the pesto is a little unorthodox, but I've thrown a green onion or two in there and that does work. As far as nuts in pesto, just about every other nut than pine nuts has yielded me better pesto that with pine nuts. It's likely what you say about them being rancid. I couldn't imagine how good pesto is at the source in Genoa where everything going in is at the peak of freshness!
Most nicer grocery stores have pine nuts in the bulk section that end up being much cheaper per pound than the packaged stuff and I’ve never had an issue with them being rancid!
Oh, yes, yum yum... Genoan pesto sounds fantastic.
I use cashews and it adds a slight buttery flavor that takes it up several notches!
That looks fantastic!!!
A fantastic use of summer tomatoes is to slice them rather thinly, lightly salt them, and then dehydrate them. You are left with crunchy and slightly chewy tomato “chips” that are PACKED with umami and tomato flavor. Goes excellent with cheeses and crackers.
That looks incredible