Andy Makes BA's Best Pesto From the Test Kitchen
video description
Date: 2019-10-25
Related videos
Comments and reviews: 10
evolutionaryflux
It bothered me that he was unprepared. Not sure how this can be a best anything if he hasn't at least tried to make it before. Shouldn't that be a key part of figuring out what the best version of a thing is: trying a bunch of different ways to do it? Messing it up in a mortar and doing the same proportions in a food processor is lazy. I would have expected trying different ratios of ingredients, or even variations on the ingredients themselves. But, I guess at least this time he showed up in a shirt that doesn't have huge visible holes in it?
reply
It bothered me that he was unprepared. Not sure how this can be a best anything if he hasn't at least tried to make it before. Shouldn't that be a key part of figuring out what the best version of a thing is: trying a bunch of different ways to do it? Messing it up in a mortar and doing the same proportions in a food processor is lazy. I would have expected trying different ratios of ingredients, or even variations on the ingredients themselves. But, I guess at least this time he showed up in a shirt that doesn't have huge visible holes in it?
reply
ciepularys
I have made Pesto in a pestle and mortar and I am sorry Andy but you just went too fast and messed it up. The order of bashing was good. What you want to do is to bash the basil until there are no visible pieces of leaves. Pound and grind until its absolutely uniform before adding the oil. With the food processor you should have grind the leaves to a paste too, before adding the oil. The result would be creamier and also olive oil can go bitter when blended hard.
reply
I have made Pesto in a pestle and mortar and I am sorry Andy but you just went too fast and messed it up. The order of bashing was good. What you want to do is to bash the basil until there are no visible pieces of leaves. Pound and grind until its absolutely uniform before adding the oil. With the food processor you should have grind the leaves to a paste too, before adding the oil. The result would be creamier and also olive oil can go bitter when blended hard.
reply
Saucy McSqueeze
Pesto reminds me of meth because the day me and my family found out all of our savings and bank accounts were drained supporting his meth habit we had the most divine pesto on the south side of Brooklyn, it was an amazing dish, so light, so fragrant, they served it on rutabega gnnochi with a preserved lemon olive oil & flaky sea salt, absolutely amazing dish, entirely awful day and memory
reply
Pesto reminds me of meth because the day me and my family found out all of our savings and bank accounts were drained supporting his meth habit we had the most divine pesto on the south side of Brooklyn, it was an amazing dish, so light, so fragrant, they served it on rutabega gnnochi with a preserved lemon olive oil & flaky sea salt, absolutely amazing dish, entirely awful day and memory
reply
peacerose96/jennsatwood
since i highly doubt BA will see this comment can anyone else help me out? i grew a lot of basil in the summer months but never had the time to make pesto so i froze all the fresh leaves in a container, is there anyway to still make this pesto with thawing the basil? or do i have to go buy new basil: \
reply
since i highly doubt BA will see this comment can anyone else help me out? i grew a lot of basil in the summer months but never had the time to make pesto so i froze all the fresh leaves in a container, is there anyway to still make this pesto with thawing the basil? or do i have to go buy new basil: \
reply
Eric
I make this just about every month. The one pretty big drawback with pesto is it's not that great as a leftover. The heat ends up killing the freshness of the basil. Yea I know I could just cook smaller batches but I'm too lazy. I just like to make enough food to use a whole box of pasta lol.
reply
I make this just about every month. The one pretty big drawback with pesto is it's not that great as a leftover. The heat ends up killing the freshness of the basil. Yea I know I could just cook smaller batches but I'm too lazy. I just like to make enough food to use a whole box of pasta lol.
reply
Catarina Gouveia
I've done it both ways and the mortar and pestle takes way too long, so if you have have a food processor don't think twice, it will save you time and energy but either way makes delicious pesto. Good job Andy, you made for a happy and relaxing 12 minutes: )
reply
I've done it both ways and the mortar and pestle takes way too long, so if you have have a food processor don't think twice, it will save you time and energy but either way makes delicious pesto. Good job Andy, you made for a happy and relaxing 12 minutes: )
reply
Insula Arachnid
I am not sure if Bon Appetit takes requests? Having watched many of your brilliant recreations of well known snacks, I am curious to see the team recreate some well loved Australian snacks Might I suggest: Twisties (cheese flavoured, Tim Tams (original.
reply
I am not sure if Bon Appetit takes requests? Having watched many of your brilliant recreations of well known snacks, I am curious to see the team recreate some well loved Australian snacks Might I suggest: Twisties (cheese flavoured, Tim Tams (original.
reply
Maiasatara
Part of the problem with your mortar and pestle version is that you are not supposed to toast the pine nuts. By doing so you are drying out the natural oils that you need to achieve the proper texture of the pesto. Also requires less olive oil.
reply
Part of the problem with your mortar and pestle version is that you are not supposed to toast the pine nuts. By doing so you are drying out the natural oils that you need to achieve the proper texture of the pesto. Also requires less olive oil.
reply
Jimmy Petersen
Use more of a grinding motion when using a mortar & pestle, mine is granite (both mortar & the pestle, makes grinding easier I reckon. Add the oil gradually, like a mayo. Grinding all the way: ) Pounding is for, ehh, well, other things.
reply
Use more of a grinding motion when using a mortar & pestle, mine is granite (both mortar & the pestle, makes grinding easier I reckon. Add the oil gradually, like a mayo. Grinding all the way: ) Pounding is for, ehh, well, other things.
reply
Andrea Panattoni
As an Italian, a proper Genovese in particular (zeneize, i really appreciate the mortar try; ) the butter is not traditional but it's interesting Thanks for researching and trying the most traditional recipe you could; )
reply
As an Italian, a proper Genovese in particular (zeneize, i really appreciate the mortar try; ) the butter is not traditional but it's interesting Thanks for researching and trying the most traditional recipe you could; )
reply
Add a review, comment
Other channel videos
