Basil pesto alla Genovese | knife or mortar & pestle method
ฝัง
- เผยแพร่เมื่อ 28 ก.ค. 2021
- Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at bspk.me/ragusea20 and use promo code RAGUSEA20 at checkout!
**RECIPE**
By weight: 1 part garlic + 2 parts nuts + 2 parts hard cheese + 5 parts basil + pinch of salt + enough olive oil to make it saucy
For a single portion:
1 garlic clove (5g), peeled
1 handful (10g) pine nuts (or any other nut)
1 handful (10g) grated pecorino or parmesan cheese
1 big bunch (25g) fresh basil leaves
pinch of salt
pinch of sugar (not traditional but I think it's nice)
good olive oil
pasta (1/4 lb, 113g is a generous single portion)
Start boiling your pasta in salted water before you make the pesto.
If using a knife or a food processor, chop up the garlic clove then start chopping it into the nuts. When you've done about all you can do, start chopping in the basil leaves and then the cheese. When you've chopped everything as fine as possible, sprinkle over a pinch of coarse salt (and sugar, if using) and then grind the mixture into your cutting board with the side of your knife. Try to get the smoothest paste you can.
If using a mortar & pestle, put in the garlic clove along with a pinch of coarse salt (and sugar, if using) and grind until virtually liquified. Grind in the nuts until smooth. I think it's easier to chop the basil up with a knife first before grinding it in, along with the cheese. I also find it helps to switch from a stone pestle at this stage to a wooden spoon for the last bit of grinding.
Stir in enough olive oil to get a thick, saucy consistency. Drain the pasta, reserving a little bit of the starchy water to mix into the sauce. Stir in the pesto and adjust the consistency with pasta water and/or more olive oil.
NOTE: If you want your pesto to stay green permanently, dump it in the boil water before you do anything else. Stir it in there for 10 seconds, then immediately remove it to a bowl of ice water. Squeeze it dry and chop it as fine as possible. Then boil your pasta and do everything else. - แนวปฏิบัติและการใช้ชีวิต
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Get 20% off your first monthly box when you sign up at bspk.me/ragusea20 and use promo code RAGUSEA20 at checkout!
drop some merch again pls
This fall hmmmmmm… I sense venison duck and squirrel recipes in the future
uhh
I wish they shipped to the UK! this company looks really interesting and i've never heard of an idea like this
Why would you use this as a sponsor. It's such blatant consumerism for the sake of consumption. Just spend money to get junk every month you have no use for, otherwise you would have actually bought it for yourself. 🤮 Make your own financial choices people but you won't find any satisfaction in this kind of retail therapy.
Fun fact: pasta al pesto is the main "university food" here in Italy because pesto jars are sooo economic and last a lot and well we can't really run out of dry pasta.
for real ? :O
Can confirm UK uni students eat tons of it too
Noodles = uni food
Same in Switzerland, but the jarred pesto is not the real deal; they generally sub almost all the ingredients with parsley, cashews, cheap cheese and vegetable oil
@@milosennhauser2879 Tastes fine to a broke student's palate though, and even if you might complain about the taste it'll be offset by the amount of money you'll save to buy crates upon crates of cheap beer
Adam stopped breaking his pasta in half. Turns out someone did call the Pasta Police lol.
Lol yep
And he made the colour homegenous!
Why i became the Italian that break his pasta (and i hate it)
@@joseencina7698 LOL next vid...
Was about to say this!
the first time I had pesto it was amazingly delicious, but that was also how I found out I'm allergic to pine nuts
😥
It's not authentic pesto, but you can do it with almonds as well, if you are not allergic to those! A restaurant I worked in used almonds instead of pine nuts to make a cheaper pesto, it still was quite good
@@francescocorsaro8057 I've had nice results with cashews.
@@francescocorsaro8057 usually one is allergic to all nuts, not one kind in particular.
@@TJStellmach In Italy most store-bought pesto as made with cashews to make it more affordable.
"Look at how homogenous the color is"
Things I never expected Adam to ever say lol
unbroken pasta? traditional Italian recipe?? homogeneous sauce?? i think we are all dreaming lol
Must be empire Adam
Heterogeneity!
Long. Live. The Empire.
long live the empire
This video made me realize that there's two different Ragusea's. One who speaks very clearly as a teacher, and one who speaks moreso as a learner. A lot of older videos had a clear Teacher Mode vibe, because they were just recipes he has done multiple times and is well versed in. Whereas a lot of newer videos are unconsciously from the "I am just telling you about this thing I'm not super familiar with" vibe. This one made me notice it because he so clearly is speaking with experience, no doubt given his Italian background.
I love both Ragusea's, and I imagine it's much more difficult to make teacher-mode videos, but I do prefer ones where he has clear authority, cuz I love how he explains things!
wait then what are the two mirror universe ragusea's-
@@thatpengman Ragusea: Multiverse of Madness
@@thatpengman Long live the Empire
i honestly like the other ones more but yeah never thought of it in those terms till reading this now but yeah its kinda true
Honestly I really do appreciate Adam's thought process when filming a video, not only do you get a very easy to follow tutorial, the background information almost feels like a mini crash course in food science (I for one love that, as a pharmsci major), which helps people understand not only what goes into dishes, but also WHY it does. To me that is one of the best things a cook could understand and what many food youtubers miss out.
If you like this style, checkout Glen and Friends. I just came from one of his pasta videos because this was recommended. He has an awesome series called Sundays in the old cookbook where he pulls from his vast knowledge and hundred plus year old cookbooks the history from way back in primarily American cookbooks, although he's Canadian
Personally, I swear by a few drops of fresh lemon juice to keep my Pesto green longer, and the slight flavor really compliments it as well. It's an easier way to stabilize the color. And if you really want to super-charge the green color, use about 10 - 20% baby spinach mixed with the basil. It adds a lot of vitamins, too!
yeah that's not pesto alla genovese though
If it's in the oil, the basil shouldn't oxidize. [Edit: if you want diffusion of the green into the oil, you have to lose it in the leaf.]
@@dreamingforward diffusion still exists
3:09 "Tell Bespoke Post what you're into" *clicks men*
Underrated xD deserves 10k likes
THANKS YOU
I SAW THAT TOO
I’m kind of disappointed that this isn’t a stone crab recipe🤣😂
You don't know what those 'pine nuts' are made of...
Same
SOON
Nah, I think if you get something as special and expensive as large crab legs, just squirt some lemon over them and eat them.
@@aragusea butter
Adam: one garlic clove per person
Me: start with three and maybe crank it up a notch
Raw?
@@aragusea rawr
@@aragusea yup
I can understand people who don't like garlic - but not those who think there's too much garlic.
@@goldcd its raw garlic. There is such a thing as too much raw garlic.
the thing i love about adam is that he lets us know that the ingredients are base, but the ratios are to HIS taste, so you might need to adjust. he's a real class act.
I literally asked for pesto 2 days ago, as I really got into pesto recently, and what a coincidence, Adam made pesto.
This happened to me with like 10 of Joshua Weismanns videos in a row it got scary.
"There is no such thing as a coincidence."
I literally have several basil plants reaching the end of their lives rn and I’ve been frantically deciding how to go about preserving it…Adam has answered
Presto!
My Dad has made pesto this way my whole life (without blanching). He would always make huge batches too because it was my favorite and easy to heat up for leftovers. Maybe I am color blind or something but I never noticed the "browning" before. It just looks darker green to me and always tasted the same (to me anyway). Great video I need to make some pesto now, lol
we're both colorblind. i didnt notice much change at 5:50 lol =(
@@edlemur Yeah, I thought it looked fine. And Adam said the "brown" tastes better than blanched, so just go with that.
"I have mortar and pestle. I'll make this!"
"Why does it taste spicy... oh"
What
@@81bnforeal their mortar and pestle are regularly used to make chilli paste
I like how the spices all build up over time but yeah it does mean that when you go and make something like this it does pick up new and interesting dimensions.
Hope I wasn’t the only one who assumed it would be a crab recipe
Nope, we all waited for it
According to the comment above you (for me) you ain’t the only one
why?
@@mr_squid1980 it is for me too!
@@elviratornay2070 Sometimes when he makes a video explaining something about food, his next video has the food he explained in it.
If I remember correctly, the one about pigeons was like this, he made a video explaining the consumption of them and then he used pigeon meat in the next video.
I love pine nuts, so when I make pesto, I also leave some of them intact in order to feel the crunch & taste them outright. Not too many, of course. Just a few. To die for. Your hint to blanche the basil was way cool. Thanks!
Don't think I will try the blanche basil trick, but I do like your idea for throwing some whole pine nuts in.
I've tried a little pine nuts on their own and they're amazing, they taste like the good smell that comes from pine trees
As a kid this was one of my favorite dishes. My grandmother made it with a knife and never used nuts. She also ALWAYS used fusilli, not the short spirals but the long corkscrew type. It still tastes better on that shape to me. Thanks for sharing this version. I'm going to have to try it!
What is a long fusili? Is it called mafaldine?
"I'm not breaking the pasta"
Oh good, no war crimes today.
"I'm putting sugar in my pesto!"
Call the Italian embassy.
“Use whatever nut u got”
Me: id rather not
He doesnt have to tell me twice ;)
*Holup-*
Pesto is probably one of my favourite foods of all time. We used to make it all the time when we grew basil in our garden. I haven't grown basil in years, so I miss fresh pesto so much. I wish science could come up with a way to make jarred pesto that isn't yucky. I still buy it because it's better than nothing (barely) and helps to ease the craving for pesto. But I swear the jarred pesto is like 90% salt and 10% unknown brown stuff.
Another tip for keeping your pesto green, a squeeze of lemon juice! Keeps the pesto green for days if you have any leftover. (Also pesto done with toasted sesame seeds instead of pine nuts is lush!)
Oh yeah! Using sesame seeds would give the pesto a hint of Tahini.
@@TwistyTrav Still a household favourite. I swear I'm not kidding, it's tonight's dinner. :D
I love how you explain cooking. It feels like something I can make right now instead of something I would need a pro kitchen and spices to make.
My favourite dish of all time is my moms pesto. She doesn't add pine nuts and usually waits for the pasta to cool a bit so the cheese doesn't melt. I would eat that for the rest of my life if I could
bonus tip : eat some raw garlic while making the pesto it really helps with immersion
We made this this week and it was great. Big family dinner so we did the garlic and nuts in the mortar and moved it to the food processor for the basil, cheese, and oil. Used parmigiano reggiano and pistachios instead of peccorino and pine nuts. It was delicious. Also did the blanching trick and it worked perfectly! The leftovers were green days later. Excellent recipe!
I never thought of using my molcajete to make pesto. What a great idea!
Blanching the basil leaves was a nice touch, very clever. I like how a simple recipe is analysed here, elevated even without sounding too pretentious. The thought process of the cook and the cooking is presented so well.
Pesto and cacio e pepe are my two favorite ways to dress up pasta. And they’re both quick & easy, which is a real blessing.
Recently I’ve been trying to cook more for myself bc my doctor said I’m hypoglycemic and your videos help me figure out what I can make with what I have and gives me ideas on what to eat for dinner, and your voice and videos help me relax. You’ve helped me out a lot this year and I’d like to thank you❤️
If this style relaxes you, checkout Glen and Friends. He has so many amazing recipes and he just drops Alternatives and substitutions left and right. A lot of it seems common sense once he says it but he has no dietary restrictions but acknowledges that other people do
Omg I have officially synced up with Ragusea. I literally made this about two hours ago 😂😂
I was going to make pesto tonight. No lie...
How’s it feel to be in heaven?
I never thought to use a kitchen knife. I think you just revolutionized the way I make pesto. Far less tedious, and a food processor just isn't the same Thank you
Just shared this with my trainer! We were talking about pesto and how we both made it. This is different from what either one of us has tried before. Can't wait to try it out!
Homogeneous
Traditional
No white wine
Whole pasta
What did you do to Adam ragusea, Adam with a goatee
Not gonna lie those Bespoke Boxes actually look awesome
Regular watcher. Really liked this episode. Very quick, but informative and precise. Loved the idea about blanching the leaves! Though if people are letting it sit that long, then poo poo on them; it's their fault they're now grazing on brown pesto noodies.
For anyone trying the first recipe I would recommend reserving more pasta water.
Great video, Adam! FYI the optimal way to use the mortar using your whole forearm stength for it. The mortar's top should be pushing against the palm of your hand with your wrist being straight and your forearm doing the work, and you should place a finger along it's shaft to stabilise it while grinding. It does not matter much in this recipe, but it will save you from a lot of wrist pain if you ever want to crush finer ingredients.
Honestly I completely understand where you're coming from on this. My mamaw is one of 10 siblings. She had 6 children. My parents had 2, me and my brother. I currently live alone. I don't cook massive amounts of food for one night the way my grandparents and great grandparents did. If I cook the old family recipes, which I love and cherish, it's making food for a whole week with what would have been enough for one night 80 years ago when mamaw was growing up
Genuinely in love with this recipe. The mortar and pestle method is fantastic (albeit a bit of a workout), and I love that I can make a bunch of Pesto and freeze it into ice cubes for extra quick week night meals
My girlfriend and I spent $40 on a pesto pasta
It was worth every penne
Amongus
@@ContentConfessional 50 likes tops
use any nuts you’ve got
Deeze nuts
nice here before this gets popular
Wasn't expecting a reference to phenylase! Amazing as usual Adam, keep it up
besides the things I learn from this channel, its so Homey. like I can make the things he makes. its seems the other guys have all these gargets that I can't afford . So thank you Adam. its nice to try out the food you make
Thank you so much for having ratios, so much easier to make based on how much basil is growing in my garden
This recipe is really similar to the recipe my family uses! (we roast or skip the garlic though) Recently, I've started adding some lemon juice to mine and I've found that helps with the browning and makes the pesto taste a lot brighter. It's worth a try (and you can add the zest for an even more lemony taste!)
3:22 This is going to make for amazing meme/ytp material.
Nut butter...
Callence gaming. Quality content
For 20
Also gonna be a good one
I GOT THE SAME KIT FROM BESPOKE POST!!! i don’t select the box i just let them send whatever the selection is for that month, always a nice surprise
Hey there Adam!!! I LOVE WATCHING YOUR VIDEOS!!! Your food always looks absolutely delicious... besides I would listen to your amazing voice ALL DAY even if you weren't cooking anything at all... lol!!! Your voiceovers are very captivating. I am so inspired by your channel. I feel so blessed coming across your channel... YOU'RE MY MENTOR!!! 💖💖💖
This is crazy! I was just going to make pesto for the first time this weekend!
Now i want more pesto recipies, thanks Adam
Thank you SO MUCH @Adam Ragusea for captioning your videos! Your Deaf and Hard of Hearing audience appreciates you for it!
This dude feels like he could be the next contender with Binging with Babish n the educational and informational scope of things. And I am here for it. You've got a new subscriber my dude. Keep it up.
My wife bought me a marble mortar and wooden pestle and I love it for pesto. I live in a region that is cold much of the year, but I wish I could grow basil year-round and have fresh pesto every week.
Basil can be grown indoors year round! It grows very well in containers!
Hey Adam! Can you do a video on making soft pretzels? 🥨
mmmm pretzels
Pretzel
Aren't you the Icecream sandwich guy?
Tried this recipe and it turned out great! I only had a small pestle and mortar, so I ended up only grinding the pine nuts and garlic before mixing all of it together with finely chopped basil, freshly grated parmesan, and olive oil.
Really enjoy this channel and how descriptive he is while cooking.
You have the smoothest ad transitions ever
I swear. He really does
the most basic*
4:20 "nut butter" okay Adam you're just giving the YTP people ammunition at this point
It’s not my fault that literally everything sounds like sex slang to teenagers.
You can tell by the way I use my walk I'm a butter man
@@aragusea It's okay Adam you helped me learn how to deal with my big zucchini and I will forever be grateful
Finally, pesto! Very grateful that the "Oiled Chicken Fingers" TH-cam channel on TH-cam is shining a light on the best sauce this side of alfredo!
Tried this recipe with pistachios, it turned out really well. Definitely a keeper.
I swear this man can suprise you with ads when you dont suspect it
Ahhh I expected some crab to be cooked! But this is awesome too!
@Jarodd 2 we will live with what we have I GUESS.
Just started bulking yesterday and realised that pesto is great for skinny guys like myself. This video is a godsend THANK YOU.
Great recipe! Pesto is such a quick, cheap, and easy thing to make, and it tastes amazing
"See? It turns brown!"
*laughs in colourblind*
lol same =(
I recently made Adam's mushroom cream sauce with homemade egg noodles, and it was awesome. Looks like I'll have to try this as well.
A small bunch of parsley helps the color a ton as well. I'll often make pesto with basil, parsley and just a touch of marjoram and really love the flavor that provides...
I know it’s not traditional but I found an immersion blender to be the ideal tool to make pesto.
Goes very quickly, doesn’t need a lot of cleanup and with the right blade you also get that nice smashed basil.
Hey Adam, I appreciate you putting sugar in things that benefit from it. I swear that the high end culinary world is deathly afraid of adding sugar to things that typically need it.
I am suddenly glad that I bought a mortar and pestle impulsively after watching Master Chef.
It really makes a difference when u use it instead of using a food processor. It's a basic kitchen tool here in India. I'd recommend making some Pudina chutney when u order some tikka chicken next time :)
I watched this while eating box Mac and cheese :’) god I wish I had pesto right now. My mom used to make pesto it was great, she used a recipie from this Italian cookbook with great photography.
Interesting trick on blanching the Basil. I make a huge batch of pesto in the fall and freeze it in little plastic containers like what salad dressing comes in when you order takeout. That way I can have homemade pesto all winter and spring. But it's always off color and I thought it was just something I had to live with. I'm going to try the blanching trick!
Pesto is the besto!
alorithm gods, take this comment as a sacrifice to bless Adam with more views and traction!
"I'm doing my part!"
Thx mr regusea i made this 2 times now and its amazing
Adam Ragusea and La Capital are my favorite cooking channel
Hey Adam. I've been thinking recently how it's unnatural or at least probably not very good to be eating meat every. Single. Mealtime. So I'm really glad you uploaded this video. I want to try a few dinners that don't use meat. I think I'll go through your backlog and find some more to try. But I would definitely love if you made more "simple, easy, no meat meals" videos. Thanks!
hey, yeah hes actually mentioned that he and his family eat meatless most days, and hes talked about wanting to do more meatless stuff but worrying that it wont get as many views etc. hes done a few more recently tho anyways. i also have those same sort of thoughts and i think more people now do, especially if you dont count vegetarians, by which i mean that i think nowadays, theres an increasing number of meat eaters who make efforts to make less meat (but not fully stop). i can def recommend learning the basics of stirfrying, u can make a lot of combinations of different stirfried vegetables and its quite nice, as well as stir fried rice or noodles without meat. i do make meat stirfries too but mostly vegetarian, or sometimes when i use meat ill do it more as a seasoning in a small portion
1:56 my boy Adam with the sussy consistency
"Eye" really like this recipe. Thank you, S- Adam.
Great to see another fantastic recipe from Adam "It's not a sin to use sugar" Ragusea.
Hey Adam! You should consider making a video on how to fix over-seasoned food
6:42 "but pine nuts are expensive, use any kind of nut you have".
Me: "Any nut, you say?
Pls no
Hey I did a great first thing this week, I made a chicken stock from a rotisserie chicken from the supermarket. It’s Helen Rennie’s idea I think. I took off the breast first.
I used it in a bacon cabbage and potato hot pot and added the broth and sliced breast too, it was fantastic.
I do mine in a blendtec, I also add lemon juice to maintain color and I like the acid when balnaced with some honey or sugar. I do huge batches and freeze it in vacuum bags.
Consumer hell! A company that ships to you monthly things you never ordered and what 'they' think you will want or need. WTF!
It's...a blind bag??? That's the fun of it. Seeing what you get. It's not mandatory or legally required to sign up
3:10 "Take a quiz and tell Bespoke Post what you're into:"
*Chooses Men*
Me: 😅
Thanks so much, it's my favourite dish after watching Luca, never tried it before, and i wanted to learn how to make it more tastier. My pesto was not as good as a restoran's one
I don’t understand how pesto is so damn good. It’s one of the great mysteries of life
"use whatever nut you've got" - Adam Ragusea July 2021
jesus christ
Creamy pasta for a reason
...well, if you insist, Adam
Except in November.
"There is another" - Yoda
"Add sugar" - Vincenzo's plate guy screams in agony
"WHY?! WHY?! WHY?!" ~ Vincenzo
Just got a basil plant a day before the video, talk about great timing!
Pesto, grew up within an Italian family from the old country. An excellent red sauce starts with a good pesto. Contradict my grandfather that was first born here in 1913 from Italy. Pesto was the mashed goods to go into a marinara sauce.
Me, an italian whose grandma makes amazing pesto already: *"hmm, interesting"*
Yo hmu with summa that pesto
@@GalacticYuna i wish i could, you wouldn't regret a thing
babushkas are GOD TIER!
@@TheSlavChef nonna (italian grandma) are just above, theres a reason why people in italy say mamma mia instead of dio mio 😂😂
@@jac1011 i've only heard legends about nonnas, i bet they can compete well with our babushkas :D
I've been waiting SOOOO long for you to make this recipe.
Now make a hamburger recipe now
He's made salmon burgers before, if that helps.
80/20 ground beef. Sprankle on 2/3 McKormicks Steak seasoning and 1/3 Famous Dave's steak seasoning. Grill to 135. Serve.
Best burgers I've ever made.
I love pasta with pesto, chicken and broccoli. It's really simple, but it's pretty good
I would love to see your approach to a red tomato pesto. My tomatoes will be ready for harvest soon, and this whole recipe looks fun
Hey Adam, what are your thoughts on chicken salt? we use it all the time in Australia on our hot chips (fries)!
What on earth is chicken salt???? Please explain, I'm very curious!!! ☺️
Apparently it's made with actual chicken...huh.
What are cold chips then
@@carsondubs The crispy ones in a bag XD
chicken salt is basically seasoning powder right?
once I got too lazy to cook and just put chicken powder on plain rice
"This artisanal hunting knife that I'll use this fall"
Does that mean you hunt....? I had no idea. You've got to make some videos around that topic man!
Mans is from Pennsylvania. Hunting is practically a lifestyle here lol
Probably doesnt want to advertise the fact he owns firearms to freaks online... smart decision
Basil pesto is one of a handful of foods I couldn't live without (bacon is also in this category). This is the type of recipe where I like to use the Cuisinart Mini-Prep Plus food processor (which is also great for making aioli/mayonnaise). True, it won't turn the pine nuts into a paste but it does a good enough job and I find it is easier and less messy than the traditional method documented in this video.
It's fun to watch Adam go through little phases. Right now he's in the "add sugar to literally everything" movement