4:05 "there is one video" When you already know what video he's talking about.😂 Likewise, when it's about italian cuisine, they are my go to. Grazie, Italia Squisita!
Superb, this is how Authentic pesto Geno made with luv, also never cook pesto with pasta or gnocci , just add it with a bit of luv and passion toss, mix mix , enjoy ❤
I love how every meal is an existential crisis in these videos. I love it, it reminds us that food is important. One day, Alex'll will look soulfully at the camera and say "There is something wrong with my grilled cheese sandwich" and there will be nothing out of place about the emotion. It'll make so much sense, you can probably imagine exactly those words in his voice.
Earlier I used to think surely this is over the top, must be passionate, he is French after all, but now when I have started cooking and I taste things I make I genuinely hold my head in my hands and Marvel in shock at how something can be so good. 😅
It just struck me: This is increasingly a channel where a Frenchman, in English, goes on about Italian food. ;) and I am pleased you discovered how to make proper pesto.
almost everything he says in this vidéo is incorrect, his choice of cheese, his method, the pasta he uses, any ligurian would be shocked, please look at some other videos, this is THE worst Alex ever made
@@nitraM321 I found some Ligurians that said he performed relatively well. Some also say he just missed the Basil type or he should use a Parmegiano with Pecorino mix, but overall it was a close call, according to them. They are in these same comments if you want to check. I am not hating on you, I am just interested on knowing how you think Alex screwed, since as I can't 100% believe they all are Ligurian, I can't 100% believe you are Ligurian, but I still want to know if this is indeed an informational video in some aspects.
Salut Alex! As a Ligurian viewer (the region where pesto come from) i really enjoyed the video, as always. One of the reasons behind the quality of the traditional pesto made without a food processor regards the heat. By manually crushing the basil you don't overheat the leaves (that's also why u put the mortar in the freezer). Another way to emulate this with a food processor is by using a bath ice for the leaves and add some ice in the mixer as well. The texture will never be the same tho. I thought you would be interested. And yes, try and mix pecorino with parmesan! Love your vids
Another way to avoid overheating while using a food processor is pulsing instead of keep blending. For those who can't use a mortar and pestle, don't worry, most Italians don't as well, it's labour intensive and, well, you need a mortar. But I strongly suggest to make your own at least once if you only bought it. For storage it keeps well enough in the freezer, as soon as you make it and in portions that you won't have to refreeze.
I love pesto! Have made this Genoese pesto (with mortar and pestle) for many years. But I recently started learning other types of traditional pesto from all around Italy…and am now hooked on Sicilian pesto made with pistachios. Would love to see you do a pesto series and explore the many other varieties!
@@andrewharrison8975 Pesto trapanese is with Almonds, Basil, Tomatoes and Garlic. You can also add roasted grinded almonds on top, with parmigiano or pecorino. And you should eat it with fired aubergines dropped onto the plate. Amazing!
For a non traditional but delicious variation... here in Oregon we have plenty of Hazelnuts and pesto made with them has a wonderfully rich, nutty flavor.
Bonjour Alex from France, here is Alex from Vienna calling with big compliments - that’s the right way to make pesto. I remember what my grandfather, who decided to live in a small village in Italy after 2 nd world war and working in a small trattoria in San Daniele, always said about making pesto: For pesto you need time, love and the right way how the ingredients going to prepared to a kind of creamy and sticky paste with a wooden mortar. You did it the right way! I love your videos sooooo much! Thank you.
Hi Alex! You missed one crucial element for the perfect pesto: the basil species. Not every basil is the same; there are many species of basil. For the original Pesto alla Genovese, you need the Basilico Genovese D.O.P. It is a particular variety of basil that has really small leaves and a delicate aroma. It's crucial to make the original Pesto alla Genovese. Try making it with those leaves, and you will see the difference!
There is actually a second "famous" anti-blender pesto video: the FAT episode of Samin Nosrat's Salt, Fat, Acid Heat. Genovese Nonna explains the importance not only of the pestle and mortar, but of the order and proportions of the ingredients, and the rotating motion, in order to emulsify the different fatty "juices" from the pine nuts, garlic, cheese (hence the importance of fatty pecorino) and basil leafs . Life-changing pesto game for the last 4 years.
That's because pesto is an aioli base (emulsified garlic and oil) and in the end is not a puree (you need to feel the small pieces of nuts and basil fragments)
They won't. I've lived in Italy. The fact he elected parmesan instead of peccorino and traditional pesto in Liguria also includes potatoes, which are MIA in this dish, disqualify him immediately from that honor 😂. I will say, however, he's done an OK job. A pestil and mortar make all the difference and no self respecting Italian from Vetta d'Italia to Meridione would dare call anything not made with a mortar and pestil, pesto. This, with its variations, still qualifies as pesto.
@@Anil18834 I'm Italian, and I must say he did more than just an 'okay' job. Potatoes and fagiolini are indeed quite typical, but excluding them doesn't disqualify it from being considered a true pesto. The Parmigiano vs Pecorino debate is a longstanding one, even here, but it is essentially a matter of preference, only pecorino, only parmigiano or a mix
in some Ligurian cities they use to add boiled potatoes and green beans in the pasta al pesto. You should give it a try,it really is an improvement. As some others italians are writing in the comments i too suggest to use pecorino instead of parmesan cheese. Great video by the way, you're a really good artistic director i'd say.
Hi Alexa, I'm from Genoa and I'm very happy that you try to reproduce pesto in a mortar, which isn't easy. there are two key elements that are missing 1. the Genoese basilisk, with very small and tender leaves that are completely separated in the mortar and have a much more intense and non-minty scent, but since you are in France it doesn't matter 2. the pecorino Fior Sardo or pecorino should be added in smaller quantities than parmesan, but it must be there! otherwise it's like making a carbonara only with parmesan. for the rest, congratulations, visit Genoa, a wonderful city,
Agreed, I use a 60/40 Parm to Pecorino mix. It is quite difficult to find true Genoese basil in the US. So I tend only make pesto in the hight of growing season. I have one or two plants that I never let get too large and prune them often to keep the leaves small and delicate.
I would love to visit Genova to try real pesto. But would you say you can get good quality pesto in a glass from the shop? Sometimes I order expensive pesto in a glass from Italy made with the right ingedients. I think it tastes wonderful but I have never tried fresh mortar made pesto. The reason I have not tried is because I read that it should be baby leaf basil from Liguria, and I can’t get that here in Norway.
@@sharpblade89Yes Trofie or Trenette with pesto, green beans and potatoes. Thanks to the Luca movie I learned about this. Pasta with Noci sauce (walnut sauce) is almost as good.
This video actually changed my life in the kitchen. I went from being a regular home cook to boarder line chef. Its hard to find the exact words just how the jump happened but my eyes suddenly opened to how to cook with care and attention. They layering of ingredients, the fact that the order of what goes in first, second, third is so important, the delicate mixture and time taken. Before i would just throw things in together with no thought. As great as the pesto is in this video, there's something deeper to learn here that will transform your game completely. This video should be called "I've been cooking wrong my entire life"
One minor correction: you forgot the Fiore Sardo. And it’s important, it will make it even better. Always try to get young, smaller leaves basil (genovese basil is almost impossible to get abroad) because they are better in flavour than the big, old ones. Also, I would reduce the garlic, take the core out. If the pesto cane out pungent, it’s because of these two things. If I have older, big leaved basil, I make pesto alla trapanese. The tomatoes are sweet, so they camouflage the pungent taste. I’ve EVER made any pesto NOT in the mortar (including pesto di pistacchi), and it’s worth the effort. I know how mixed pesto taste because others don’t have the tools or time but once they tried mine, they realised it’s a big difference.
Great video, there’s a reason it’s called Pesto, because you use a Pestle. Couple notes 1) make certain the wood you’re using is food-safe, it WILL get ground into the stone and food. 2) You can mince or blitz the leaves first, then add to the mortar of oil/garlic/salt/nuts. It will yield the same exact result in a fraction of the time. 3) a light toast of the nuts will “open them up” and give more aroma.
Can't stress enough how good of a videomaker you've become. I've been watching you for years and the quality in terms of direction, photography, cuts, audio... Great job Alex, once again! I knew already how to make Pesto but it was still very much worth watching.
What I most admire about your research is that for ages French cuisine underestimated Italian cuisine believing that we only had simple dishes with simple ingredients, whereas the grandeur of many classic French dishes was about complexity and presentation. It turns out that some of our very simple dishes are actually quite hard to grasp and master. Yes, it's maybe 3 ingredients, and maybe very little cooking. But the painstaking tradition of conserving every little ounce of flavor from what are already spectacular ingredients, that's something you search in every pesto, in every dish your mother ever made, to recreate that point of absolute joy in the final flavor. And not only it's not simple, bu also you don't get it often, also as an Italian researching the very best ingredients. That's why we Italian end up talking always about food, as Italians we have no common food roots: somebody from Liguria does not eat the same stuff than somebody from Venice. And each of our food experience is rich, personal, unknown. So thanks for showing "simple" dishes in their deep and complex light. And then, of course, we also have complex dishes. Like Panettone, to name one.
I usually roast the pine nuts, which can be challenging because they should be brown but not black, but it gives a really special taste to it. You should also wait until they are cool so the basil won’t cook ✌️
It might be possible that you have missed the fact that garlic is actually a great emulsifier, which in combination with olive oil can lead to a mayonnaise-like texture (aioli is basically just garlic, oil and water). Adam Ragusea did a video on just the emulsifying properties of garlic - highly recommended!
I watched this video expecting to learn something new, like I always do in your videos. But this time I figured out I've been making pesto the right way my whole life. Just like my dad taught me! Go dad! And go Alex!
he comes off as a bit pretentious to me, this was a 16 minute video that you could sum up with 1 sentence and it wouldn't be missing anything of significance. I love that he's excited about it, but come on, I feel like I'm not watching a cooking video anymore, but a guy who wants to share with my evrty little detail of what he read online recently
he comes off as a bit pretentious to me, this was a 16 minute video that you could sum up with 1 sentence and it wouldn't be missing anything of significance. I love that he's excited about it, but come on, I feel like I'm not watching a cooking video anymore, but a guy who wants to share with my evrty little detail of what he read online recently
he comes off as a bit pretentious to me, this was a 16 minute video that you could sum up with 1 sentence and it wouldn't be missing anything of significance. I love that he's excited about it, but come on, I feel like I'm not watching a cooking video anymore, but a guy who wants to share with my evrty little detail of what he read online recently
he comes off as a bit pretentious to me, this was a 16 minute video that you could sum up with 1 sentence and it wouldn't be missing anything of significance. I love that he's excited about it, but come on, I feel like I'm not watching a cooking video anymore, but a guy who wants to share with my evrty little detail of what he read online recently
Great video! Few comments from a genoese: at home, most families nowadays use a food processor as well, even in Genova! Pecorino is mandatory, even though in Genova we dont call it pecorino, but rather "formaggio sardo" and its not the Romano, but the aged Fiore Sardo, not easy to be found even in Genova, unfortunately.
Hey Alex! About the wooden mortar It might not be the best for everyday use in France, but here in Lebanon, every single house has one. Take a guess at what we use it for. Garlic! We always (unlike litalians who grind in a rock mortar) pound garlic in a wooden mortar (preferably with a wooden pestle) into a fine paste for putting into everyday food. Also, we traditionally made toum in those but we now make it in... a food processor. We do however have rock mortars (here, a wooden pestle is mandatory), but they are becoming less common over the years because we traditionally used them to pound meat into "Kebbé". This method has been replaced by.... food processors... again!😒
I'm Italian and this Is One of my favorite UA-cam Channel for quisine. And not for the fact that Alex often cooks italian, but for the sheer passion that permeates every video he makes. Amazing .
Alex - I made this tonight after obsessing over this video since you posted it. It was amazing. I’ve never had anything like it. I had basil growing in my aero garden and I was so happy to put it to use.
As a wood turner getting pretty deep in how to make a proper mortar and pestle for the proper use I partially agree with you. I totally agree when it comes to using marble or granit mortars and refrigerating them for making pesto or aïoli. But I think wooden ones made properly are better when it comes to spices grinding. The wood used in yours is too soft, the shape is too opened, and having a pestle made in something harder than the mortar is asking for troubles. For pesto I would be curious to see if there's any differences between using a marble one compared to a granit one (marble is supposed to keep cooler and has a less grainy structure probably leading to a different effect on fibers...) Keep on Alex, very good stuffs as usual.
Hello from Norway Alex! I love your channel, and watch it frequently to learn from you progress. I also have a big problem with ultraprocessed pesto and I would argue that the reason you dislike it (after making your own fresh pesto), is mainly because the main ingredient in these products is sunseedoil og rapeseedoil, and not olive oil. They advertise with Pecorino Romano and basil, but that is only a few percentages of the whole. And they save money by using cheap seedoils, instead of olive oil, which is why I think it taste so different (awful).
The moment you tasted your dish and that 'mmmm' came along it immediately conjured a smile on my face. I've been in love with the Italian cuisine for a long time now and have also experienced that same emotion. You just know you made something godlike. As per usual, keep up the good work Alex, your videos are inspiring.
I agree that pestle and mortar do make pesto taste better ...... but it wont last more than 2 days without getting moldy this way, so imma stick to my blender for non special occasions
I think the secret between a good and bad pesto starts with the quality of the ingredients. Then you have to understand that some herbs are sensitive to heat, such as basil is. Too much heat while processing it, and you lose in flavour. Then a secret is to use slightly roasted pine nuts (all or half-and-half) and let them cool down (outside or in the fridge) before utilize them. Barilla pesto is not a real pesto, if you have a look at the ingredient list.
Granite mortar: check. Some hard wood piece: check, Skilsaw: check. I am ready to make my own pesto too. P.S.: You cooking pasta is symphony P.P.S.: Happy you have all your fingers after your stunt with the saw.
I always blanch the basil leaves for about 30 seconds, then start the whole mix in a food processor. Once it's chopped down fairly well, I move it to a stone wet grinder and let it run for about 15-20 minutes, which is about the equivalent of 20 hours of grinding with a mortar and pestle. It comes out with a texture almost like a buttercream icing and completely emulsified. Most importantly, it intensifies the flavor dramatically. Then, to finish it up, I add in some freshly minced garlic, basil, grated parm and crushed pinenuts, just to bring back a bit of texture. I've never found a method that produces anywhere near the same intensity of flavor or smoothness of texture.
@@angelaberni8873 No one does it like that because most people don't have a wet grinder at home, unless they're from India, and Indian folks don't generally make pesto. But a wet grinder is basically just a motorized mortar and pestle. It does the job much faster, easier and better.
Even without a wet grinder, this is an excellent way to optimize time: process the leaves, pestle grind the salt, garlic and nuts , then incorporate the processed leaves to the grind (mortar)
I took a pesto making class in Manarola and some helpful tips to prevent oxidation: soak basil leaves in ice water for a few mins to reduce oxidation rate of basil and spread the garlic/salt mixture on the RIM of the mortar as well to further reduce oxidation rate of the basil when you dump them in the mortar. I was able to achieve the same bright green color when I made the pesto using those tips.
I think I finally figured out why I watch you. It is like, like you make weirdness normal. I mean to say, the joy and the drive you have towards perfection is kooky weird but with food, love of food, we all need that weirdness in us. Food should be a "cherry on top" experience and the way you chase after the 10/10 is what makes watching you enjoyable. You made me stop settling for passable and demand perfection every meal now. Thank you for reminding me what I simply forgot... salute!
Daniel Gritzer on Serious Eats did a few articles on different mortars and pestles as well as Pesto alla Genovese comparing the expensive wood and marble Italian to a Thai one and a food processor. The daunting thing about it all is that each country's mortar and pestle developed ideally for their own cuisines but the Thai one does a fairly good but more effortful job as the Italian one for pesto. Last time I checked, the Italian ones are painfully expensive so it's only a Thai one and a molcajete that live at my house.
Yes, that's a great video. I was thinking of that, too. I ended going with the granite mortar as the one closest to being "all purpose," though the optimal pesto would be made in a marble one.
Started experimenting with making my own pesto with a mortar this summer. I found that also grinding a bit of the basil stem and not just the leaves can make a nice variation of it. The taste get a slightly bitter tone which I liked! Bought a big granite mortar and it's a great tool to have in the kitchen :)
I’m genoese: thanks. Making pesto is so difficult that even the majority of italians never ate a good one (so order a Pesto pasta only in Liguria). Just a tip: right before putting pasta in the bowl, add pesto and a spoon of the water where you were cooking pasta. This will help prevent “mayonese creamy” texture and make it more like a sauce. Bye 🇮🇹
Hi Alex, great video as always. I’ve been making pesto this way since watching “Salt, Fat, Acid, Heat” series on Netflix. They make pesto with La Nonna Lidia, and she stresses making it this way rather than with a food processor, it makes a huge difference. I like the tips for using a wooden pestle and cold mortar, I’ll have to give it a go.
almost everything he says in this vidéo is incorrect, his choice of cheese, his method, the pasta he uses, any ligurian would be shocked, please look at some other vidéos, this is THE worst Alex ever made
@@nitraM321Can you elaborate further? There are many comments from Italians (and one from the Italia Squisita channel) praising him, so I'm surprised by reading the complete opposite view. But I'm happy to learn.
Spaghetti is totaly the wrong pasta for pesto, parmesan the wrong cheese, and his method is not ideal, by the way, Italia Squisita are not the reference for pesto at all, i have explained all this here allready.@@JudyCZ
Pasta is best served with Troffie, Testarolli, nothing sticks to spaghetti that has the worst surface to volume ratio of all types of pasta, Pesto is made with Pecorino Romano, or a mix of Pecorino and Parmesan, he puts the pine nuts in too early, that reduces them to a paste, it's better to have some texture. etc etc.. i have been making Pesto, Pasta and cheeses for over 30 years@@JudyCZ
When I first learned to cook with my mom. My mom was born in Argentina but came from a long line of Sicilians). She was quite stern with me when it came to pesto. She said it must ALWAYS be done with a mortar and pestle. She was quite adamant about that. I mean, the name comes from the Italian verb pestare, “to crush” or “to grind. Something that a food processor does not do - it chops. I am proud to say that I have never done it with a food processor. Thank you Alex!
Typically I can’t stand pesto and I’m wondering if it’s because I have only had the processed, shop-bought version… so I am definitely going to give this a go - thank you.
Try pine nuts on their own. It's possible you are part of the population who, due to a specific gene, can't experience pine nuts the way it's intended. (Though if I understand correctly, this might also depend on the variety of pine nuts.)
I don't know what Italian food brands are available in your country, but if there's some then try out "Tigullio Gran Pesto alla genovese" by Star. I am naming that brand just because it has a lighter basil taste. Not saying that it is better than a hand made pesto at all, but just my 2 cents for ppl like you. 😉
nice job, a few notes: you can crush garlic and pine nuts and reserve that movement for basil avoid the bigger leaves add a bit of sale grosso (coarse salt?) with the basil, that should help crushing it it’s parmigiano AND pecorino (fiore sardo) (I usually do 2/3 of parmigiano) add olive oil I usually make pesto, cover it with oil in the mortar and wait until pasta is cooked and (at least in my house) we add a spoon of boiling pasta water and stir it a few seconds before pasta is ready
Bravo! This channel is the most important cooking show on UA-cam. People would all be happier if they put this amount of thought, effort, and passion to their special dishes. Anything can be elevated.
I only made pesto once and used pestle and mortar. The pesto was good, but then I also read that real mayonnaise was also supposed to be made this way (working until your hands are tied), and that article only mentioned olive oil. All the mayo went in the bin, it was bitter af
That's so interesting, especially considering that Alex mentioned the mayo-like consistency of the pesto. I wonder if industrially produced mayo is just better or if there is something else at play.
@@laserbeampussydestroyer6279 back at that time, I couldn't go online freely, so I didn't know mayo was supposed to be made with neutral oil, maybe with a bit of extra vergine, which, if used alone, gets overworked and becomes bitter by the time your sauce comes together; I heard that from many chefs later on
Alex, you nailed the pesto. But the genovese don’t serve right over pasta. They serve with pasta, potatoes, and green beans with a twisty shorter pasta like trofie. My neighbor who emigrated from Genoa at age 50 has given me her recipe which is standard fare in Genoa which is the origin of pesto (at least they claim). Maybe this means you need a trip to Genoa.
As an Italian who grew up with barilla pesto and still eats it to this day it is the ultimate comfort food. Just don't overcook the pasta but I believe this only applies to people who grew up eating it. Everyone else you're better off making it fresh.
il pesto della barilla non è pesto, non assomiglia al sapore del pesto neanche da distante. Poi il pesto si ossida anche dopo poco e questo ne causa un cambio di sapore non da poco, figuriamoci qualcosa di preparato eoni prima e inscatolato..
No disrespect. but the 1st ingredient in Barilla pesto is sunflower oil, which his sacriliege. Unfortunately, nearly every jarred pesto in stores now contains sunflower oil or canola oil rather than olive oil. But seed oils like sunflower & canola are high in Omega-6 fatty acids, which cause inflammation in the body. Pesto should only contain 5 ingredients: FRESH basil (& I guarantee you Barilla uses dried, you can tell from the color), fresh garlic, parmigiano reggiano (some use Pecorino but I prefer P-R) , pine/pignoli nuts & OLIVE OIL. Our boy Alex is always extra, so he made his own wooden pestle to make his pesto, which i"m not gonna do. But I have a granite mortar from Mexico & wooden pestle from Thailand that I can use, so I will try making my own pesto. I add pesto in my scrambled eggs 2 or 3 times a week, so I want to see how much better it tastes if I make it in a mortar. But for now, I'll finish the rest of the pesto I have in the fridge, which is head-&-shoulders above regular supermarket fare: Coluccio Basil Pesto Genovese DOP. They leave out the garlic, but I add that myself while I'm making my eggs. You can find it at Super Market Italy.
I love making pesto in a mortar, but I find a good way to do it fast is the small grinding jar for the blendec blender. The blunt blades and high power get closest to the hand ground texture
Since you made choclate yourself and bought that stonemill for that i wondered if you could make a pesto with that that comes closer to a pesto made with a mortar! please, please try this! would be fantastic for bigger quantities, haha!
I'm very glad you referred to the _Italia Squisita_ video. That's the video that changed my ways about making pesto; hardly any garlic, and let the gentle turning of the mortar while winding up the pestle do the work. Alex, next time, a bit of pasta water to help you mix the pesto.
I remember my father introducing me to pesto as kid. Wasn't really something that was known in the rural hinterlands of Scotland back then. The pesto came in metal squeeze tubes; like those for tomato puree. It was fairly concentrated & you had to let it down with oil. But I was hooked, it was not just handy in the kitchen. The tubes could easily be carried into the hills for great tasting pasta & other dishes on the go. I long ago transitioned to making it fresh where I could, but I still keep a couple of tubes in my cabin & camping gear. A wooden pestle is good for the texture, I have one made from Italian chestnut, though I like my old fashioned one made from elm.
Beautiful, Nonna Anna, a friend's grandmother use a stone she took from the beach like a pestel. An important thing for pesto is to use a light evo, like the one you can find in all Liguria, I suggest you a taggiasca oilbut whatever oil from the region is sweet. You can also add potatoes and green beans(chopped and boiled, when almost ready put the pasta). Enjoy your pesto, as usual amazing video!
That’s also why it’s called Pesto! You “mash” it (“pestare” in Italian) with the pestle and make it a paste! Plus if you want to try the real ligure way to eat it, add boiled potato and long green beans! That’s how they eat it ☺️ (Not in the pesto, but mixed with the pasta con Pesto Genovese obviously 😅) Keep up the good work! Great videos!
Been making pesto by hand, more often than not in a mortar and pestle, as the crushing versus the cutting creates a completely different finish. Time and love are critical factors. But never did I know about chilling the mortar prior, or using wooden pestle. I too have 3 different mortar and pestle and yes, the larger granite one is my go to versus the smaller stone or porcelain. The idea of having a wooden mortar is absurd for the reasons you share. Brilliant, just brilliant. An inspiring video. Thankyou.
Sooo glad you finally learned how to make real pesto. If I may, peccorino is the way to go. Yey to mortar and pestil! Also, authentic pesto from Liguria, has potatoes. It's a summer and autumnal dish. Enjoy it with white wine. Italians are geniuses at taking 3 or 4 ingredients at their prime, and through rigorous preparation, they elevate it to fine cuisine. ❤
Oh good! 🤣 I thought it was just me. 😂 You’d think it would be six in one hand, half-dozen in the other and not really matter one way or the other. And yet, I twitched involuntarily every single time Alex reversed it. I was going to keep this to myself until you gave me the courage to chime in. Cheers.
This is literally the only way it should be eaten, it’s such a HUGE difference in flavor but aroma and texture as well I love this video so much and now I wanna make it lol
grazie Alex ! it's vital to no overheat the ingredients...and to help the greases emulify with the liquid in the corrrect way...so it can be a good idea to put garlic pine nuts and parmesan in the fridge or even the freezer for a few minutes...whoever wants to try this at home remember that in our traditional pesto temperatures are way more important than the amount of x ingredient !
The level of passion and respect you have for food and the individual aspects of the process as well as ingredients has made me a fan instantly. Well done!
2:41 did I just notice Nutella in the fridge? How dare you Alex!? Jokes aside, merci Alex pour toutes tes vidéos. Elles sont toujours hyper instructives et intéressantes. Continue à nous passionner comme ça !
Alex! You make, by far, my favorite cooking videos! You meticulously cover every detail, even in something simple as pesto. I love that about this channel, bc I too obsessed over details so I relate so much. Also the editing and production are 😙🤌 lol
Thank you, Alex. Your process of learning, executing, and appreciating is a joy to watch. I was very excited to see @italiasquisita commented on the video. Well done, as always.
Delightful! My only frustration is that this came out in mid-January and I have a foot of snow here. In the summer, I have several varieties of basil growing in my garden (and soon to add several varieties of garlic as well, good for pesto experimentation).
congratulations man, your respected the recipe and tasted the gains out of it, i had a similar realizations to yours about pesto 2 years ago, i got hooked on eating it after doing it with a mortar and ate it for weeks, the absolute superior experience is with the mortar however it's not a process for every day, it is a bit time consuming, i dare say pesto for a quick pasta lunch goes in the food processor, the mortar is for the sundays so from my perspective you are spot on :D i classify pesto from god tier to barely eatable with these rankings 1 mortar pesto 2 food processor pesto 3 store bought fresh pesto, the one preserved in the fridges 4 store bought room temperature "pesto"
After i saw that Italia Squisita video i also tried this and was blown away. Also im super glad the new mostly kitchen studio didnt relegate the maker part to the past. Glad to see you make a gadget even if it was just a pestle.
Alex I cannot tell you how much I love your videos mate. I want to tell you I was in Paris last August for the first time. And I have to tell you the experience was so far beyond what I ever imagined that I fell in love with Paris. I can't wait to go back. By the way being the son of an Italian mother I learned how to make authentic pesto and we would never buy jarred pesto LOL. I cheat and use the food processor. But the mortar and pestle is a massive difference.
Je suis un fan fini du basilic depuis des lurettes. J'en cultive même à l'année à l'intérieur avec un éclairage adapté pour les serres. Le basilic est une herbe incroyablement gustative. J'en mets partout, au déjeuner parfois, dans les pâtes évidemment mais le pesto c'est toujours un challenge. Merci pour cette recette traditionnelle que je vais à coup sûr tenter de reproduire !
Alex !!! I truly understand the difference here.... I had REAL Pesto for the first time in a small town called Levanto, close to the Cinque Terre in Liguria.....there just aren't enough words to relate how different it was from anything I had before.... I eventually learned how to make it from a Ligurian Nonna in exactly the way you showed today, slowly and by hand.... one of the best things ever !!!! Thanks for triggering some great memories ! Cheers !
Bravo Alex, i am from genova and if you wish to have a more delicate flavor, my advice is to do like we do, use small leaves. Half or even smaller of the ones you used. The end result won t be as pungent or minty
I knew it was going to be Mauro Ricciardi before you even mentioned the source! I watched his video a few years ago went out and bought a pestle and mortar specifically to make it, although I didn't use a wooden pestle. I, too, worried it wouldn't be smooth enough but it's the smoothest and creamiest pesto I've ever eaten. I would take the germ out of the garlic to make it less overpowering, as it makes it more bitter and pungent. It's time consuming to make but 100% worth it. It's not a weekly thing I'd do but definitely on a monthly or bi-monthly basis. Now that I've seen your video, I'm going to have to make it tonight! Great video!
Another cuisine that makes heavy use of the pestle and mortar is Thai. I would be interested in seeing you explore the various authentic Thai dishes, methods, and ingredients.
Very interesting story! Great looking shots btw. And I like how you go not an extra mile, but sometimes extra half-marathon, like the whole story with french omelets
God I love your videos, Alex! Lots of attention to detail makes all the difference. Speaking of details, I suggest toasting the pine nuts in a dry pan, makes a difference.
Salut Alex , un petit drop de citron permettra grâce à l'acidité "d'imperméabilisé" le basilic de l'air et donc .. de le garder vert encore un peu plus longtemps. ( huile d'olive , drop de citron , froid 💚 ) perfect combo 😉 Super vidéo comme toujours
Alex! brilliant video! another step up i’ve found in my pesto is to toast the pine nuts slightly to unlock that aroma. introducing a complimentary green to the basil can also do wonders. i find rocket (arugula) to be the best for a peppery and earthy tone. please give it a go!
I make my own pesto genovese every year. I grow my own basil, but buy everything else. Since pine nuts have become ridiculously expensive in NZ, I have started using sunflower seeds. Still yummy
Great job Alex!! 🌱 🙏💚
Approved by the authority ! Grazie mille for sharing such greatness
4:05 "there is one video"
When you already know what video he's talking about.😂
Likewise, when it's about italian cuisine, they are my go to.
Grazie, Italia Squisita!
Italian Sqisita is such an amazing channel and if you say Alex did a "great job" than this is a really hight praise.
Superb, this is how Authentic pesto Geno made with luv, also never cook pesto with pasta or gnocci , just add it with a bit of luv and passion toss, mix mix , enjoy ❤
@@BarAlexC I've not seen the IS video before but surely know that it was from their channel. 🤣
I love how every meal is an existential crisis in these videos. I love it, it reminds us that food is important.
One day, Alex'll will look soulfully at the camera and say "There is something wrong with my grilled cheese sandwich" and there will be nothing out of place about the emotion.
It'll make so much sense, you can probably imagine exactly those words in his voice.
More like every video is an ad. Seems like he's looking to retire early.
Earlier I used to think surely this is over the top, must be passionate, he is French after all, but now when I have started cooking and I taste things I make I genuinely hold my head in my hands and Marvel in shock at how something can be so good. 😅
It just struck me: This is increasingly a channel where a Frenchman, in English, goes on about Italian food. ;) and I am pleased you discovered how to make proper pesto.
And a mexican watches… 😂😂😂🇲🇽
almost everything he says in this vidéo is incorrect, his choice of cheese, his method, the pasta he uses, any ligurian would be shocked, please look at some other videos, this is THE worst Alex ever made
@@nitraM321 video is spelled video not vidéo. worst spelling ever
he is french@@BurkenProductionsin french it's vidéo
@@nitraM321 I found some Ligurians that said he performed relatively well. Some also say he just missed the Basil type or he should use a Parmegiano with Pecorino mix, but overall it was a close call, according to them. They are in these same comments if you want to check.
I am not hating on you, I am just interested on knowing how you think Alex screwed, since as I can't 100% believe they all are Ligurian, I can't 100% believe you are Ligurian, but I still want to know if this is indeed an informational video in some aspects.
Salut Alex! As a Ligurian viewer (the region where pesto come from) i really enjoyed the video, as always. One of the reasons behind the quality of the traditional pesto made without a food processor regards the heat. By manually crushing the basil you don't overheat the leaves (that's also why u put the mortar in the freezer). Another way to emulate this with a food processor is by using a bath ice for the leaves and add some ice in the mixer as well. The texture will never be the same tho. I thought you would be interested. And yes, try and mix pecorino with parmesan! Love your vids
You can see these food processor techniques being used by Massimo Bottura in videos where he's making pesto.
Exactly what I wanted to say! (except my knowledge doesn't come from tradition but from experimenting)
Another way to avoid overheating while using a food processor is pulsing instead of keep blending. For those who can't use a mortar and pestle, don't worry, most Italians don't as well, it's labour intensive and, well, you need a mortar. But I strongly suggest to make your own at least once if you only bought it. For storage it keeps well enough in the freezer, as soon as you make it and in portions that you won't have to refreeze.
I had always been told chiffonade and chop prior to addint to the food processor. Presents the stringy and graininess.
I love pesto! Have made this Genoese pesto (with mortar and pestle) for many years. But I recently started learning other types of traditional pesto from all around Italy…and am now hooked on Sicilian pesto made with pistachios. Would love to see you do a pesto series and explore the many other varieties!
Pesto Trapanese? With almonds?
@@andrewharrison8975 Pesto trapanese is with Almonds, Basil, Tomatoes and Garlic. You can also add roasted grinded almonds on top, with parmigiano or pecorino. And you should eat it with fired aubergines dropped onto the plate. Amazing!
There's also parsley pesto with walnuts.
this channel is turning into an ASMR channel thing........its all in the so called feeling...what happend to the blue prints...eh alex ?
For a non traditional but delicious variation... here in Oregon we have plenty of Hazelnuts and pesto made with them has a wonderfully rich, nutty flavor.
Bonjour Alex from France, here is Alex from Vienna calling with big compliments - that’s the right way to make pesto. I remember what my grandfather, who decided to live in a small village in Italy after 2 nd world war and working in a small trattoria in San Daniele, always said about making pesto:
For pesto you need time, love and the right way how the ingredients going to prepared to a kind of creamy and sticky paste with a wooden mortar.
You did it the right way! I love your videos sooooo much! Thank you.
Hi Alex! You missed one crucial element for the perfect pesto: the basil species. Not every basil is the same; there are many species of basil. For the original Pesto alla Genovese, you need the Basilico Genovese D.O.P. It is a particular variety of basil that has really small leaves and a delicate aroma. It's crucial to make the original Pesto alla Genovese. Try making it with those leaves, and you will see the difference!
yes, ligurian basil is TOTALY different, it's spicy, amazing, nothing to do with that stuff that comes either from france, or surprisingly from Kenya
he also forgot the oil
it is not really the right season for fresh basil (maybe in South Italy, but not in France)
Unfortunately in many parts of the world it's next to impossible to find this variety unless you grow it yourself.
@@tarantellalarouge7632herbs can be grown year round in greenhouses
There is actually a second "famous" anti-blender pesto video: the FAT episode of Samin Nosrat's Salt, Fat, Acid Heat. Genovese Nonna explains the importance not only of the pestle and mortar, but of the order and proportions of the ingredients, and the rotating motion, in order to emulsify the different fatty "juices" from the pine nuts, garlic, cheese (hence the importance of fatty pecorino) and basil leafs . Life-changing pesto game for the last 4 years.
Glad someone mentioned SAFH! ❤ I learned so much from that series, I'll never make focaccia any other way.
That's because pesto is an aioli base (emulsified garlic and oil) and in the end is not a puree (you need to feel the small pieces of nuts and basil fragments)
Alex! Italy needs to give you a citizenship for all your amazing contributions! You're amazing🇮🇹🇮🇹🇮🇹🇮🇹🤌🤌🤌🍝🍝🍝🍝
He already technically has one
One more video about pasta and he is going to be kicked out of France😂
They won't. I've lived in Italy. The fact he elected parmesan instead of peccorino and traditional pesto in Liguria also includes potatoes, which are MIA in this dish, disqualify him immediately from that honor 😂.
I will say, however, he's done an OK job. A pestil and mortar make all the difference and no self respecting Italian from Vetta d'Italia to Meridione would dare call anything not made with a mortar and pestil, pesto. This, with its variations, still qualifies as pesto.
except he's just recreating videos from an italian youtube channel, I think italy already has it covered :P
@@Anil18834 I'm Italian, and I must say he did more than just an 'okay' job. Potatoes and fagiolini are indeed quite typical, but excluding them doesn't disqualify it from being considered a true pesto. The Parmigiano vs Pecorino debate is a longstanding one, even here, but it is essentially a matter of preference, only pecorino, only parmigiano or a mix
in some Ligurian cities they use to add boiled potatoes and green beans in the pasta al pesto.
You should give it a try,it really is an improvement.
As some others italians are writing in the comments i too suggest to use pecorino instead of parmesan cheese.
Great video by the way, you're a really good artistic director i'd say.
u pesto accomodou
ma la prescinseua non la usa più nessuno?
Hi Alexa, I'm from Genoa and I'm very happy that you try to reproduce pesto in a mortar, which isn't easy. there are two key elements that are missing 1. the Genoese basilisk, with very small and tender leaves that are completely separated in the mortar and have a much more intense and non-minty scent, but since you are in France it doesn't matter 2. the pecorino Fior Sardo or pecorino should be added in smaller quantities than parmesan, but it must be there! otherwise it's like making a carbonara only with parmesan. for the rest, congratulations, visit Genoa, a wonderful city,
Agreed, I use a 60/40 Parm to Pecorino mix. It is quite difficult to find true Genoese basil in the US. So I tend only make pesto in the hight of growing season. I have one or two plants that I never let get too large and prune them often to keep the leaves small and delicate.
@@jred5153 very good, so you get a very similar product. I recommend you try to replicate the very good walnut sauce with pansotti (spinach "ravioli")
I would love to visit Genova to try real pesto. But would you say you can get good quality pesto in a glass from the shop? Sometimes I order expensive pesto in a glass from Italy made with the right ingedients. I think it tastes wonderful but I have never tried fresh mortar made pesto. The reason I have not tried is because I read that it should be baby leaf basil from Liguria, and I can’t get that here in Norway.
Ciao,
Would you have it with spaghetti as well? Personally, I prefer trofie.
@@sharpblade89Yes Trofie or Trenette with pesto, green beans and potatoes. Thanks to the Luca movie I learned about this. Pasta with Noci sauce (walnut sauce) is almost as good.
This video actually changed my life in the kitchen. I went from being a regular home cook to boarder line chef. Its hard to find the exact words just how the jump happened but my eyes suddenly opened to how to cook with care and attention. They layering of ingredients, the fact that the order of what goes in first, second, third is so important, the delicate mixture and time taken. Before i would just throw things in together with no thought. As great as the pesto is in this video, there's something deeper to learn here that will transform your game completely. This video should be called "I've been cooking wrong my entire life"
One minor correction: you forgot the Fiore Sardo. And it’s important, it will make it even better. Always try to get young, smaller leaves basil (genovese basil is almost impossible to get abroad) because they are better in flavour than the big, old ones. Also, I would reduce the garlic, take the core out. If the pesto cane out pungent, it’s because of these two things.
If I have older, big leaved basil, I make pesto alla trapanese. The tomatoes are sweet, so they camouflage the pungent taste.
I’ve EVER made any pesto NOT in the mortar (including pesto di pistacchi), and it’s worth the effort. I know how mixed pesto taste because others don’t have the tools or time but once they tried mine, they realised it’s a big difference.
Great video, there’s a reason it’s called Pesto, because you use a Pestle. Couple notes 1) make certain the wood you’re using is food-safe, it WILL get ground into the stone and food. 2) You can mince or blitz the leaves first, then add to the mortar of oil/garlic/salt/nuts. It will yield the same exact result in a fraction of the time. 3) a light toast of the nuts will “open them up” and give more aroma.
Can't stress enough how good of a videomaker you've become. I've been watching you for years and the quality in terms of direction, photography, cuts, audio... Great job Alex, once again! I knew already how to make Pesto but it was still very much worth watching.
yeah, this guy is a true artist. A true storyteller and filmmaker.
What I most admire about your research is that for ages French cuisine underestimated Italian cuisine believing that we only had simple dishes with simple ingredients, whereas the grandeur of many classic French dishes was about complexity and presentation.
It turns out that some of our very simple dishes are actually quite hard to grasp and master. Yes, it's maybe 3 ingredients, and maybe very little cooking. But the painstaking tradition of conserving every little ounce of flavor from what are already spectacular ingredients, that's something you search in every pesto, in every dish your mother ever made, to recreate that point of absolute joy in the final flavor. And not only it's not simple, bu also you don't get it often, also as an Italian researching the very best ingredients. That's why we Italian end up talking always about food, as Italians we have no common food roots: somebody from Liguria does not eat the same stuff than somebody from Venice. And each of our food experience is rich, personal, unknown.
So thanks for showing "simple" dishes in their deep and complex light. And then, of course, we also have complex dishes. Like Panettone, to name one.
I usually roast the pine nuts, which can be challenging because they should be brown but not black, but it gives a really special taste to it. You should also wait until they are cool so the basil won’t cook ✌️
It might be possible that you have missed the fact that garlic is actually a great emulsifier, which in combination with olive oil can lead to a mayonnaise-like texture (aioli is basically just garlic, oil and water). Adam Ragusea did a video on just the emulsifying properties of garlic - highly recommended!
I watched this video expecting to learn something new, like I always do in your videos. But this time I figured out I've been making pesto the right way my whole life. Just like my dad taught me!
Go dad! And go Alex!
Your visuals and editing style is actually amazing. Have to give credit to how creative you can be for even the smallest of things. Nicely done
Alex again rediscovering the most basic elements of a cuisine and presenting it beautifully.
he comes off as a bit pretentious to me, this was a 16 minute video that you could sum up with 1 sentence and it wouldn't be missing anything of significance. I love that he's excited about it, but come on, I feel like I'm not watching a cooking video anymore, but a guy who wants to share with my evrty little detail of what he read online recently
he comes off as a bit pretentious to me, this was a 16 minute video that you could sum up with 1 sentence and it wouldn't be missing anything of significance. I love that he's excited about it, but come on, I feel like I'm not watching a cooking video anymore, but a guy who wants to share with my evrty little detail of what he read online recently
he comes off as a bit pretentious to me, this was a 16 minute video that you could sum up with 1 sentence and it wouldn't be missing anything of significance. I love that he's excited about it, but come on, I feel like I'm not watching a cooking video anymore, but a guy who wants to share with my evrty little detail of what he read online recently
he comes off as a bit pretentious to me, this was a 16 minute video that you could sum up with 1 sentence and it wouldn't be missing anything of significance. I love that he's excited about it, but come on, I feel like I'm not watching a cooking video anymore, but a guy who wants to share with my evrty little detail of what he read online recently
Great video! Few comments from a genoese: at home, most families nowadays use a food processor as well, even in Genova! Pecorino is mandatory, even though in Genova we dont call it pecorino, but rather "formaggio sardo" and its not the Romano, but the aged Fiore Sardo, not easy to be found even in Genova, unfortunately.
If you try it in Genova region, it will have a peculiar taste, given by a very sweet basil they have there.
That sounds incredible
Hey Alex!
About the wooden mortar
It might not be the best for everyday use in France, but here in Lebanon, every single house has one. Take a guess at what we use it for.
Garlic! We always (unlike litalians who grind in a rock mortar) pound garlic in a wooden mortar (preferably with a wooden pestle) into a fine paste for putting into everyday food. Also, we traditionally made toum in those but we now make it in... a food processor. We do however have rock mortars (here, a wooden pestle is mandatory), but they are becoming less common over the years because we traditionally used them to pound meat into "Kebbé". This method has been replaced by.... food processors... again!😒
I'm Italian and this Is One of my favorite UA-cam Channel for quisine. And not for the fact that Alex often cooks italian, but for the sheer passion that permeates every video he makes. Amazing .
the drama! the suspense!
Alex - I made this tonight after obsessing over this video since you posted it. It was amazing. I’ve never had anything like it. I had basil growing in my aero garden and I was so happy to put it to use.
As a wood turner getting pretty deep in how to make a proper mortar and pestle for the proper use I partially agree with you. I totally agree when it comes to using marble or granit mortars and refrigerating them for making pesto or aïoli. But I think wooden ones made properly are better when it comes to spices grinding. The wood used in yours is too soft, the shape is too opened, and having a pestle made in something harder than the mortar is asking for troubles.
For pesto I would be curious to see if there's any differences between using a marble one compared to a granit one (marble is supposed to keep cooler and has a less grainy structure probably leading to a different effect on fibers...)
Keep on Alex, very good stuffs as usual.
Hello from Norway Alex! I love your channel, and watch it frequently to learn from you progress. I also have a big problem with ultraprocessed pesto and I would argue that the reason you dislike it (after making your own fresh pesto), is mainly because the main ingredient in these products is sunseedoil og rapeseedoil, and not olive oil. They advertise with Pecorino Romano and basil, but that is only a few percentages of the whole. And they save money by using cheap seedoils, instead of olive oil, which is why I think it taste so different (awful).
The moment you tasted your dish and that 'mmmm' came along it immediately conjured a smile on my face. I've been in love with the Italian cuisine for a long time now and have also experienced that same emotion. You just know you made something godlike. As per usual, keep up the good work Alex, your videos are inspiring.
I agree that pestle and mortar do make pesto taste better ...... but it wont last more than 2 days without getting moldy this way, so imma stick to my blender for non special occasions
I think the secret between a good and bad pesto starts with the quality of the ingredients. Then you have to understand that some herbs are sensitive to heat, such as basil is. Too much heat while processing it, and you lose in flavour. Then a secret is to use slightly roasted pine nuts (all or half-and-half) and let them cool down (outside or in the fridge) before utilize them.
Barilla pesto is not a real pesto, if you have a look at the ingredient list.
Granite mortar: check. Some hard wood piece: check, Skilsaw: check. I am ready to make my own pesto too.
P.S.: You cooking pasta is symphony
P.P.S.: Happy you have all your fingers after your stunt with the saw.
I've been following your channel for a few years now and you never cease to amaze me with your dedication. Never change ❤we need more people like you😊
New studio tour when? I can’t wait!!!!!
I always blanch the basil leaves for about 30 seconds, then start the whole mix in a food processor. Once it's chopped down fairly well, I move it to a stone wet grinder and let it run for about 15-20 minutes, which is about the equivalent of 20 hours of grinding with a mortar and pestle. It comes out with a texture almost like a buttercream icing and completely emulsified. Most importantly, it intensifies the flavor dramatically. Then, to finish it up, I add in some freshly minced garlic, basil, grated parm and crushed pinenuts, just to bring back a bit of texture. I've never found a method that produces anywhere near the same intensity of flavor or smoothness of texture.
Never heard owt like that before 😂
@@angelaberni8873 No one does it like that because most people don't have a wet grinder at home, unless they're from India, and Indian folks don't generally make pesto. But a wet grinder is basically just a motorized mortar and pestle. It does the job much faster, easier and better.
Even without a wet grinder, this is an excellent way to optimize time: process the leaves, pestle grind the salt, garlic and nuts , then incorporate the processed leaves to the grind (mortar)
I took a pesto making class in Manarola and some helpful tips to prevent oxidation: soak basil leaves in ice water for a few mins to reduce oxidation rate of basil and spread the garlic/salt mixture on the RIM of the mortar as well to further reduce oxidation rate of the basil when you dump them in the mortar. I was able to achieve the same bright green color when I made the pesto using those tips.
I think I finally figured out why I watch you. It is like, like you make weirdness normal. I mean to say, the joy and the drive you have towards perfection is kooky weird but with food, love of food, we all need that weirdness in us. Food should be a "cherry on top" experience and the way you chase after the 10/10 is what makes watching you enjoyable. You made me stop settling for passable and demand perfection every meal now. Thank you for reminding me what I simply forgot... salute!
Daniel Gritzer on Serious Eats did a few articles on different mortars and pestles as well as Pesto alla Genovese comparing the expensive wood and marble Italian to a Thai one and a food processor.
The daunting thing about it all is that each country's mortar and pestle developed ideally for their own cuisines but the Thai one does a fairly good but more effortful job as the Italian one for pesto.
Last time I checked, the Italian ones are painfully expensive so it's only a Thai one and a molcajete that live at my house.
Yes, that's a great video. I was thinking of that, too. I ended going with the granite mortar as the one closest to being "all purpose," though the optimal pesto would be made in a marble one.
i first learned about the mortar/pestle technique from samin nosrat in salt fat acid heat. so glad you had a go at it as well, looks amazing!
Started experimenting with making my own pesto with a mortar this summer. I found that also grinding a bit of the basil stem and not just the leaves can make a nice variation of it. The taste get a slightly bitter tone which I liked!
Bought a big granite mortar and it's a great tool to have in the kitchen :)
You mean the bazil stem? Wich pesto is made from?
You mean basil, right? Basilicum...
I also add a few slivers of serrano or jalapeño to the mix for an extra flavor.
@@aragregorian6039 yes! That is what I meant, just edited it
@@mikaelpierre6783 yep, I meant the basil stem
I’m genoese: thanks. Making pesto is so difficult that even the majority of italians never ate a good one (so order a Pesto pasta only in Liguria). Just a tip: right before putting pasta in the bowl, add pesto and a spoon of the water where you were cooking pasta. This will help prevent “mayonese creamy” texture and make it more like a sauce. Bye 🇮🇹
Genovese here. Try to have the smallest leaves you can find. The less impact basil has, the better will be pesto.
...e meno aglio.
@@mondasca2740 il giusto ;)
and EVO from the riviera dei fiori ;-)
Thank you for all the love you give to Italian cuisine in your videos!
Hi Alex, great video as always.
I’ve been making pesto this way since watching “Salt, Fat, Acid, Heat” series on Netflix.
They make pesto with La Nonna Lidia, and she stresses making it this way rather than with a food processor, it makes a huge difference.
I like the tips for using a wooden pestle and cold mortar, I’ll have to give it a go.
almost everything he says in this vidéo is incorrect, his choice of cheese, his method, the pasta he uses, any ligurian would be shocked, please look at some other vidéos, this is THE worst Alex ever made
@@nitraM321Can you elaborate further? There are many comments from Italians (and one from the Italia Squisita channel) praising him, so I'm surprised by reading the complete opposite view. But I'm happy to learn.
Spaghetti is totaly the wrong pasta for pesto, parmesan the wrong cheese, and his method is not ideal, by the way, Italia Squisita are not the reference for pesto at all, i have explained all this here allready.@@JudyCZ
Pasta is best served with Troffie, Testarolli, nothing sticks to spaghetti that has the worst surface to volume ratio of all types of pasta, Pesto is made with Pecorino Romano, or a mix of Pecorino and Parmesan, he puts the pine nuts in too early, that reduces them to a paste, it's better to have some texture. etc etc.. i have been making Pesto, Pasta and cheeses for over 30 years@@JudyCZ
When I first learned to cook with my mom. My mom was born in Argentina but came from a long line of Sicilians). She was quite stern with me when it came to pesto. She said it must ALWAYS be done with a mortar and pestle. She was quite adamant about that. I mean, the name comes from the Italian verb pestare, “to crush” or “to grind. Something that a food processor does not do - it chops. I am proud to say that I have never done it with a food processor. Thank you Alex!
Typically I can’t stand pesto and I’m wondering if it’s because I have only had the processed, shop-bought version… so I am definitely going to give this a go - thank you.
Try pine nuts on their own. It's possible you are part of the population who, due to a specific gene, can't experience pine nuts the way it's intended. (Though if I understand correctly, this might also depend on the variety of pine nuts.)
yes! that jar pictured is a murder against pesto!
Homemade pesto is a whooole other ballgame. Definitely try it but don't go cheap, buy the real stuff 👍
I don't know what Italian food brands are available in your country, but if there's some then try out "Tigullio Gran Pesto alla genovese" by Star.
I am naming that brand just because it has a lighter basil taste.
Not saying that it is better than a hand made pesto at all, but just my 2 cents for ppl like you. 😉
The jar pesto is like a horrible blended pickle. Actual pesto is more like a creamy airy sweet, basil mayonnaise
Barilla pesto c’est trop bon! Surtout en fin de soirée ! C’est plus une émotion qu’un plat:)
tu délire ? c'est l'horreur absolue !, il n'y a pas de parmesan ni pecorino, ni meme des pignons !
nice job, a few notes:
you can crush garlic and pine nuts and reserve that movement for basil
avoid the bigger leaves
add a bit of sale grosso (coarse salt?) with the basil, that should help crushing it
it’s parmigiano AND pecorino (fiore sardo) (I usually do 2/3 of parmigiano)
add olive oil
I usually make pesto, cover it with oil in the mortar and wait until pasta is cooked
and (at least in my house) we add a spoon of boiling pasta water and stir it a few seconds before pasta is ready
I was so happy when he took the ingredients for good pesto out and then he blended them...
Bravo! This channel is the most important cooking show on UA-cam. People would all be happier if they put this amount of thought, effort, and passion to their special dishes. Anything can be elevated.
I only made pesto once and used pestle and mortar. The pesto was good, but then I also read that real mayonnaise was also supposed to be made this way (working until your hands are tied), and that article only mentioned olive oil. All the mayo went in the bin, it was bitter af
That's so interesting, especially considering that Alex mentioned the mayo-like consistency of the pesto. I wonder if industrially produced mayo is just better or if there is something else at play.
@@laserbeampussydestroyer6279 back at that time, I couldn't go online freely, so I didn't know mayo was supposed to be made with neutral oil, maybe with a bit of extra vergine, which, if used alone, gets overworked and becomes bitter by the time your sauce comes together; I heard that from many chefs later on
Alex, you nailed the pesto. But the genovese don’t serve right over pasta. They serve with pasta, potatoes, and green beans with a twisty shorter pasta like trofie. My neighbor who emigrated from Genoa at age 50 has given me her recipe which is standard fare in Genoa which is the origin of pesto (at least they claim). Maybe this means you need a trip to Genoa.
As an Italian who grew up with barilla pesto and still eats it to this day it is the ultimate comfort food. Just don't overcook the pasta but I believe this only applies to people who grew up eating it. Everyone else you're better off making it fresh.
il pesto della barilla non è pesto, non assomiglia al sapore del pesto neanche da distante. Poi il pesto si ossida anche dopo poco e questo ne causa un cambio di sapore non da poco, figuriamoci qualcosa di preparato eoni prima e inscatolato..
No disrespect. but the 1st ingredient in Barilla pesto is sunflower oil, which his sacriliege. Unfortunately, nearly every jarred pesto in stores now contains sunflower oil or canola oil rather than olive oil. But seed oils like sunflower & canola are high in Omega-6 fatty acids, which cause inflammation in the body. Pesto should only contain 5 ingredients: FRESH basil (& I guarantee you Barilla uses dried, you can tell from the color), fresh garlic, parmigiano reggiano (some use Pecorino but I prefer P-R) , pine/pignoli nuts & OLIVE OIL.
Our boy Alex is always extra, so he made his own wooden pestle to make his pesto, which i"m not gonna do. But I have a granite mortar from Mexico & wooden pestle from Thailand that I can use, so I will try making my own pesto. I add pesto in my scrambled eggs 2 or 3 times a week, so I want to see how much better it tastes if I make it in a mortar. But for now, I'll finish the rest of the pesto I have in the fridge, which is head-&-shoulders above regular supermarket fare: Coluccio Basil Pesto Genovese DOP. They leave out the garlic, but I add that myself while I'm making my eggs. You can find it at Super Market Italy.
I love making pesto in a mortar, but I find a good way to do it fast is the small grinding jar for the blendec blender. The blunt blades and high power get closest to the hand ground texture
Since you made choclate yourself and bought that stonemill for that i wondered if you could make a pesto with that that comes closer to a pesto made with a mortar! please, please try this! would be fantastic for bigger quantities, haha!
I'm very glad you referred to the _Italia Squisita_ video.
That's the video that changed my ways about making pesto; hardly any garlic, and let the gentle turning of the mortar while winding up the pestle do the work.
Alex, next time, a bit of pasta water to help you mix the pesto.
Happy new year alex! Looking forward to another amazing year with your content 😊😊😊😊❤❤❤❤
I remember my father introducing me to pesto as kid. Wasn't really something that was known in the rural hinterlands of Scotland back then. The pesto came in metal squeeze tubes; like those for tomato puree. It was fairly concentrated & you had to let it down with oil. But I was hooked, it was not just handy in the kitchen. The tubes could easily be carried into the hills for great tasting pasta & other dishes on the go. I long ago transitioned to making it fresh where I could, but I still keep a couple of tubes in my cabin & camping gear. A wooden pestle is good for the texture, I have one made from Italian chestnut, though I like my old fashioned one made from elm.
Bravo Alex!
wow, Jamie Oliver himself! The pesto legacy rules.
Beautiful, Nonna Anna, a friend's grandmother use a stone she took from the beach like a pestel.
An important thing for pesto is to use a light evo, like the one you can find in all Liguria, I suggest you a taggiasca oilbut whatever oil from the region is sweet. You can also add potatoes and green beans(chopped and boiled, when almost ready put the pasta). Enjoy your pesto, as usual amazing video!
That’s also why it’s called Pesto! You “mash” it (“pestare” in Italian) with the pestle and make it a paste!
Plus if you want to try the real ligure way to eat it, add boiled potato and long green beans! That’s how they eat it ☺️ (Not in the pesto, but mixed with the pasta con Pesto Genovese obviously 😅)
Keep up the good work! Great videos!
Been making pesto by hand, more often than not in a mortar and pestle, as the crushing versus the cutting creates a completely different finish. Time and love are critical factors. But never did I know about chilling the mortar prior, or using wooden pestle. I too have 3 different mortar and pestle and yes, the larger granite one is my go to versus the smaller stone or porcelain. The idea of having a wooden mortar is absurd for the reasons you share. Brilliant, just brilliant. An inspiring video. Thankyou.
Hi Alex! Is the rotisserie chicken series complete? I was hoping you discovered the secret to getting that juicy chicken you buy in the store😅
No secret at all!!!....Just put chicken in a brine for at least 24 hours!-Brine:60g sugar + 60g salt/l of brine! +perhaps add some paprika and cumin!
As I understand it, the secret to his mother’s chicken was……she bought it from a rotisserie store 🤷♂️.
@@pe.bo.5038then eat it raw? Nice.
@@johnnunn8688 You probably wasted your last brain cell on this comment!🤢🤮
The secret was using specific chicken and rotisserie technique
I just love the evolution on this channel. I love everthing
Sooo glad you finally learned how to make real pesto. If I may, peccorino is the way to go. Yey to mortar and pestil! Also, authentic pesto from Liguria, has potatoes.
It's a summer and autumnal dish. Enjoy it with white wine.
Italians are geniuses at taking 3 or 4 ingredients at their prime, and through rigorous preparation, they elevate it to fine cuisine. ❤
Alex! Your explanation is so unique and detailed! Just as much as I love watching people eat my food, I love watching your videos!
Alex! Here in colombia we have the Molcajete to make salsas and guacamole! You should visit our cousine someday! Huge fan 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴
alex is becomming the ulitmate italian level 100 boss
Alex, grand respect pour la progression de la qualité de tes vidéos. C'est un bonheur à regarder. *chef's kiss*
Alex calling it a pestle and mortar instead of a mortar and pestle has no right to stress me out as much as it does
Oh good! 🤣 I thought it was just me. 😂 You’d think it would be six in one hand, half-dozen in the other and not really matter one way or the other. And yet, I twitched involuntarily every single time Alex reversed it. I was going to keep this to myself until you gave me the courage to chime in. Cheers.
Must be a european thing😅
even ignoring all of the other excellent information just the tidbits on mortar and pestles made this a worthwhile watch.
the ladies are lovin this one
This is literally the only way it should be eaten, it’s such a HUGE difference in flavor but aroma and texture as well
I love this video so much and now I wanna make it lol
grazie Alex ! it's vital to no overheat the ingredients...and to help the greases emulify with the liquid in the corrrect way...so it can be a good idea to put garlic pine nuts and parmesan in the fridge or even the freezer for a few minutes...whoever wants to try this at home remember that in our traditional pesto temperatures are way more important than the amount of x ingredient !
The level of passion and respect you have for food and the individual aspects of the process as well as ingredients has made me a fan instantly. Well done!
Shocking how much better it is when made with a pestle and mortar; really makes the quality of the ingredients shine.
2:41 did I just notice Nutella in the fridge? How dare you Alex!?
Jokes aside, merci Alex pour toutes tes vidéos. Elles sont toujours hyper instructives et intéressantes. Continue à nous passionner comme ça !
yeahhh was wondering too!!
Alex! You make, by far, my favorite cooking videos! You meticulously cover every detail, even in something simple as pesto. I love that about this channel, bc I too obsessed over details so I relate so much.
Also the editing and production are 😙🤌 lol
Thank you, Alex. Your process of learning, executing, and appreciating is a joy to watch. I was very excited to see @italiasquisita commented on the video. Well done, as always.
Delightful! My only frustration is that this came out in mid-January and I have a foot of snow here. In the summer, I have several varieties of basil growing in my garden (and soon to add several varieties of garlic as well, good for pesto experimentation).
I just watched the Italia Squisita video you referenced and I believe you nailed it, Alex. Well done. I can’t wait until fresh herb season returns.
congratulations man, your respected the recipe and tasted the gains out of it, i had a similar realizations to yours about pesto 2 years ago, i got hooked on eating it after doing it with a mortar and ate it for weeks, the absolute superior experience is with the mortar however it's not a process for every day, it is a bit time consuming, i dare say pesto for a quick pasta lunch goes in the food processor, the mortar is for the sundays so from my perspective you are spot on :D
i classify pesto from god tier to barely eatable with these rankings
1 mortar pesto
2 food processor pesto
3 store bought fresh pesto, the one preserved in the fridges
4 store bought room temperature "pesto"
After i saw that Italia Squisita video i also tried this and was blown away. Also im super glad the new mostly kitchen studio didnt relegate the maker part to the past. Glad to see you make a gadget even if it was just a pestle.
Alex I cannot tell you how much I love your videos mate. I want to tell you I was in Paris last August for the first time. And I have to tell you the experience was so far beyond what I ever imagined that I fell in love with Paris. I can't wait to go back. By the way being the son of an Italian mother I learned how to make authentic pesto and we would never buy jarred pesto LOL. I cheat and use the food processor. But the mortar and pestle is a massive difference.
I made this today for my lunch. I'm blown away by how easy and delicious this is. Thank you Alex for sharing this wisdom.
Would roasting the pinenuts maybe not elevate the dish a little bit? Or is that not considered traditional?
Je suis un fan fini du basilic depuis des lurettes. J'en cultive même à l'année à l'intérieur avec un éclairage adapté pour les serres. Le basilic est une herbe incroyablement gustative. J'en mets partout, au déjeuner parfois, dans les pâtes évidemment mais le pesto c'est toujours un challenge. Merci pour cette recette traditionnelle que je vais à coup sûr tenter de reproduire !
Alex !!! I truly understand the difference here.... I had REAL Pesto for the first time in a small town called Levanto, close to the Cinque Terre in Liguria.....there just aren't enough words to relate how different it was from anything I had before.... I eventually learned how to make it from a Ligurian Nonna in exactly the way you showed today, slowly and by hand.... one of the best things ever !!!! Thanks for triggering some great memories ! Cheers !
My partner buys that exact brand of pesto 😂 It’s oddly sour (probably to make it more shelf-stable), not very flavorful, but decent in a pinch.
Bravo Alex, i am from genova and if you wish to have a more delicate flavor, my advice is to do like we do, use small leaves. Half or even smaller of the ones you used. The end result won t be as pungent or minty
Your video are such a refuge alex after a 10 hour shift cooking is my oasis thank you for inspiring me
I knew it was going to be Mauro Ricciardi before you even mentioned the source! I watched his video a few years ago went out and bought a pestle and mortar specifically to make it, although I didn't use a wooden pestle. I, too, worried it wouldn't be smooth enough but it's the smoothest and creamiest pesto I've ever eaten. I would take the germ out of the garlic to make it less overpowering, as it makes it more bitter and pungent. It's time consuming to make but 100% worth it. It's not a weekly thing I'd do but definitely on a monthly or bi-monthly basis. Now that I've seen your video, I'm going to have to make it tonight! Great video!
Another cuisine that makes heavy use of the pestle and mortar is Thai. I would be interested in seeing you explore the various authentic Thai dishes, methods, and ingredients.
Very interesting story! Great looking shots btw. And I like how you go not an extra mile, but sometimes extra half-marathon, like the whole story with french omelets
why u don't have more then 2M subs, i'll never understand, this once was again top notch !
God I love your videos, Alex! Lots of attention to detail makes all the difference. Speaking of details, I suggest toasting the pine nuts in a dry pan, makes a difference.
Salut Alex , un petit drop de citron permettra grâce à l'acidité "d'imperméabilisé" le basilic de l'air et donc .. de le garder vert encore un peu plus longtemps. ( huile d'olive , drop de citron , froid 💚 ) perfect combo 😉
Super vidéo comme toujours
Alex! brilliant video! another step up i’ve found in my pesto is to toast the pine nuts slightly to unlock that aroma. introducing a complimentary green to the basil can also do wonders. i find rocket (arugula) to be the best for a peppery and earthy tone. please give it a go!
I make my own pesto genovese every year. I grow my own basil, but buy everything else. Since pine nuts have become ridiculously expensive in NZ, I have started using sunflower seeds. Still yummy
The intensity on Alex's face at the beginning of every video really sets the "I'm a Frenchman who's seriously serious about food" vibe 👏👏