How to Make Basil Pesto Perfectly | Chef Jean-Pierre
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- Опубліковано 27 вер 2024
- Hello there Friends, a great Pesto is a must have as a condiment for anyone who loves to cook. I will show you have to use it with pasta, on top of fish, poultry, tomatoes mozzarella and many other dishes!!! And the best part is that you can freeze at least for 17 years!!! Let me know what you think in the comments below!
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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... Little bit of basil... and stuffs a small farm down the blender. Love this guy.
Doesn't get any better than "our Chef!" To me, he is "The People's Chef!" Sharing his hard earned information and techniques with us. Know we sincerely appreciate it!
@@theoldbigmoose thank you so much for the kind world I greatly appreciate it😍
Bro, u have 69 thumbs up. I really don't wanna ruin it. I'll just comment and say I like this comment.
@@ChefJeanPierre I just read your nice comment to the big moose. Did you know you write with a French accent?
much like spinach, that stuff disintegrates into the void the second you start chopping/boiling it ...
I am litteraly addicted to this channel. The way that chef Pierre speaks makes me smile.
😍😍😍
This is a great channel!
Me too!
I love how human, funny, as well as interesting you are, Chef. You admit your mistakes, but then those are so adorable, how can anyone fault you? Since I started watching your videos, I am hooked & can't get enough of them. Thank you for simply being "you". I've never enjoyed watching a chef more. You are the best, all around, in every way. ♥♥♥
Thank you Linda! 😍
@@ChefJeanPierre Then the camera zoom- 1st time ever- a drama sting 4 a lemon!
Chef JP can cook.
He can teach.
AND he entertains by just being himself.
PLUS -the video production is soooo good when sound effects and zooming in on his facial expressions are added!
THIS is the way I want to learn how to cook!
Thank you!
Thank you so much! 😍
ABSOLUTELY!!!!!!!
@Summer Lightfeather Good for you, I love your attitude. When you compose a great meal go ahead and invite your friends . You will be the talk of the neighborhood, everyone will be so jealous.
@Summer Lightfeather May the Good Lord Bless You.
Every time I watch him cook I feel like I want to cook WITH him. There’s some kind of happiness radiating from his cooking lol😅
Chef radiates LOVE when he cooks! That is why his recipes are amazing!
Finally someone who makes proper Pesto, most recipes online show it to be way too oily and runny, and what will happen when those Pestos take the heat from the noodles is that it will split. This Pestos consistancy looks perfect to put it in a bowl with some Fussili and pour a little bit of pasta water on top to bind it, then toss it and you will have the perfcet dish!
Perfect way to use pesto! Thank you! 😍
I just found this guy.. how the hell did I miss this ??!! Why is this man not on Telly ? What a personality! What energy ! This guy is what America needs RIGHT NOW ! This man is America ..when we loved ourselves and our Country, when we were proud to be American. God Bless this Wonderful Man... this Angel of a man ..Bless you Jean Pierre.. absolutely love your Cooking ! Brilliant chef.. I’m starting to look forward to cooking again because of you . .. Much love to you and yours.
Back at you Ross!!! Thank you so much! 😍😍😍
I want this channel to grow for millions to see. I love this guy
😍😍😍
A man who is down to earth with his recipes. Simple and wholesome goodness and easily explained. Great person to listen to who holds your attention with his spirit and enthusiasm. My choice of chefs. They say when you’re the best you don’t need the rest.
So nice of you Thank you! 😀
I would love to see a show about the contents of your freezer. Would certainly be very instructive 😉
U r the true definition of cooking with passion. U cook like an artist
Thank you so much 🙂 😍
Dear Chef Jean-Pierre,
I absolutely adore your videos.
Your cooking is amazing, your personality is captivating and your humour has me laughing aloud.
Thank you so much.
Wow, thank you Johnny I am glad you are enjoying our channel! 😍
I ran straight to the grocery store and bought the ingredients. I'm going to make some and freeze it.
I'll see you guys back in 17 years and I'll prove to you that Chef Jean-Pierre is right.
Note to self: 7th of May 2038 is an important date
@James, I'll be 69 by then so probably I won't be around by then. 😂🤣😅
Pesto, like butter, is “Fabulous!” A good Pesto, is a staple in any kitchen. Thanks Chef, for making it look so easy.
I love this man. I am convinced he drinks a little wine during each filming before to get loose.
Thank you for being you chef. don’t stop making videos
I would’ve loved to have seen him make a pasta dish with this… looks amazing!
We'll do it soon! I promise! 😍
@@ChefJeanPierre Yes please! Can’t wait! I’m obsessed with pasta and pesto is one of my favorites!
chef Jean-Pierre is so passionate about what he does. It's an absolute pleasure to watch your videos chef!
Thank you! 😍
Basil is growing in the garden as we speak. Can't wait make your recipe. Thanks Chef.
Your sense of humor, as well as your cooking expertise, keeps me coming back! You make me happy just being able to watch your program!! 👍👌💓😊
Chef jean was the 1st celebrity chef when i started collecting. Never a let down and good for whatever level you are cooking at,
Measure carefully of course. I am with you. How many Grandmothers do you know ever measure anything, yet still produce stunning food. Love your work JP.
I love Chef Jean-Pierre’s energy. When you can make Pesto preparation exciting you’re a Master!
Omg I’m sooo happy to have found this channel. 👏🏾 you guys should advertise your channel so more people can find it. I’m so excited to binge watch & start cooking.
I find it a lot easier to follow a chef who uses the same measures as I do. I just picked two basil bushes today, this will be a very timely recipe. Salmon Pesto Tagliatelle is my firm favorite dish to serve it with later this week. We had the creamy garlic chicken with scalloped fried potatoes last night. Wife said to say 'thank you' 😋
5:17 This is a sound that plays when you get spotted in a popular spy game (Metal Gear)
Technically, Metal Gear Solid, but yes.
Tactical Espionage Action you mean
Top notch editing in this show.
I love the 'Rocket science' exactitude of the Chef Jean-Pierre measuring system - you know what you want, measuring is less important than knowing what it looks like and what it tastes like. Cooking is as much an attitude as it is a feeling. Chef's JP's emotional approach to measuring is how I cook, how my mother cooked and how all the Italian Nono's I have been fortunate and privilege to meet, cook. Why mess with perfection?
😍😍😍
My daughter and i love Chef JP. She is 11 years old but loves cooking and baking. Im a new chef, but mama mia am i learning a lot from JP
Love when you ask us questions and wait for us to answer. 😄
When I make pesto, I like to allow some of the pine nuts to be only lightly ground so I can actually taste them & feel the crunch. Love this & thanks so much!
Some people will say use a pestle and mortar for pesto, but if using a food processor is good for Chef Jean-Pierre, it’s good for me. I made this and it is, in fact, AMAZING.
6:35 “ you wanna little pesto?
-papacube papacube” 😂😂😂 I love these videos
That looks delicious!!! Chef, every time I see one of your videos I have to run to the store to try what you just made. And I am never disappointed!
I am obsessed with the Chef. Today I made the garlic puree and put in ice cube trays. Along with leftover pesto. Tonight its going to be the pork chops with mashed sweet potatoes!
🙏🙏🙏😊
My very favorite sauce for pasta and other yummy stuff!!
Our Indian 'chutneys' are so spicy and heavy! I would love to give this one a try! Thank you, once again, Chef! 👌👍And your videos are always so enjoyable!😁
I love Chef. As a Paresian goes, he's very upbeat, non-confrontational, very inspiring an humourous. Need more chefs like him.
You can put that on anything, chicken,fish,bread, pasta. Fabulous
Ah mon Dieu!! Two in one day!!!
I like this guy👍👍👍 needed a refresher and this is the spot🤌
Chef, you are a special person and an amazing Chef!
Thank you so much 😀 😍
WOW!!! This looks amazing!! The beautiful green pesto color!! I love the roasted pine nuts and almonds!! I could spread that on crunchy ciabatta bread!! I shouldn't watch your food channel hungry... But, I'm glad I did!! ❤😘 I plan on making this!!
What an absolute gem you are 🥰
Another winner from your videos. Made with basil from our garden and I toasted pine nuts and blanched almonds. Crazy good. I slathered some pounded chicken breasts and baked. Was fabulous.
I bought some ready made in the store. Never again...making my own these days from scratch. Its not easy to prepare food for one but Im learning how much and how to use excess. Nothing goes to waste. Thanks chef...your entertaining as well.
You've spoilt us chef 2 in one day big fan
Two videos on the same thursday? What have we done to deserve this? :')
Thank you and have a good weekend!
On my to-do list was get a good recipe for pesto since my basil plants are growing so well now. PERFECT timing!
Love pesto. Fresh basil grows like weeds. Thanks again for the full videos.
After discovering Chef Jean-Pierre (with his humble and energetic energy) its like my eyes have open up and I see food for what it can be for the first time in my 29 years on this earth! Superbe!
That is exactly why I do this! Thank you for the great comment Johannes! 😍
WOW CHEF JEAN AMAZING .FIRST TIME I,VE SEEN MAKING PESTO ADD SOME LEMON JUICE . THANK YOU VERY MUCH FOR YOUR ART AND SKILL.
NEXT TIME I GIVE A TRY JEAN CHEF.
I'm going to make a pistachio pesto tonight go on pasta with sausage, it is DELICIOUS! I love all kinds of pesto🥰🥰🥰
i just love this man hes the only one who gives us receipts that least 17 years at least, thank you sir
You are very welcome 😍
I love, love, basil pesto. I life the advice to put a tablespoon of lemon juice to keep it from oxidizing. I like the idea of putting it in containers and putting it in the freezer so I can have pesto whenever I want.
Thanks for sharing your videos looking forward for other recipe.
Yum! I keep rotating crops of basil in my garden window year round, and rotating batches of pesto in my freezer. Pesto is the besto. 😋
You make me laugh, Chef Jean-Pierre. I always enjoy watching your videos. Love this recipe, too. Pesto Sauce is a favorite of mine. I can definitely back you up in saying that it freezes very well. When it's in the freezer, it looses its color a little bit (kind of fades because of the frost); however, when you defrost it, it turns back into its vibrant green color again and the taste is superb. Thanks for the video, my friend. .......Rob.......
Just love watching Chef ...so enjoyable; the Joy of Cooking 👍
I have a whole row of basil in my garden I can't wait to make this pesto, thanks so much. ❤
From Egypt absolutely love u chef keep educating us
Thank you chef. Your humor coupled with your teaching style continues to enlighten.
In every video I watch I pickup something new, which is why I love this channel and the Chef… For instance, I always grated Parmesan and Asiago by hand. I just never though if placing diced pieces in a food processor, yet so obvious and much less work I am wondering why I never thought of doing that… Thus, while I do a decent amount of cooking (and my wife prefers much of my cooking over restaurants), I probably spend two or three times the energy and duration necessary compared to professional chefs. However, just a few short weeks of watching videos on this channel has helped me: reduce the time I spend cooking (many pointers are really on prep work, like having a cooked roux ready to go); reinforced my understanding of the culinary arts; and, helped me refine my skills so that both my quality and efficiency improved… Not to mention, increased my love of butter, wine, and onyo!!!
Thank you for the kind words! It is comment like yours that keeps me motivated to keep going! Godspeed!!!🙏😊👍
Super recette.
Je l'avais ratée.
Thx - Merci JP.
One of the best chef ever! 💎🌟💎🌟💎
Un gros merci chef, pour le partage de vos recettes. Bonne santé à vous et votre famille encore bravo... Émile
Great vid, JP! Pesto is one of the greatest inventions ever. I've been growing forests of basil for years and making my own pesto. Difference is that I use pecorino romano, not parm, at the time of use instead of mixing it in. And it does freeze forever if I put the clear film over it before freezing. Most summers, I'll get 3 to 4 gallons and it lasts all year until the next season.
I LOVE You Chef! I learned so Much from You!!! Love that Pesto!!!🎉🎉🎉🎉🎉🎉
That pesto sauce is going to make a great macaroni dishYou’re the greatest chef
Chef Jean Pierre, first of all, I love your name, I always wanted to have that name but I ended up with "John", Lol.
You have the best sense of humor on the internet, and I love all your recipes. I am 66 and just started venturing into cooking about 2-3 years ago, and I wish I started yeeeeears ago, because I love it, and it's my favorite time in the kitchen. I never go strictly by a recipe, but by my own sense of taste and liking. I love Onion & Garlic, my wife hates them, so I'm happy, LOL.
Thanks for being you!!!!!!!!!!!! Keep it coming my friend!
Thank you for the kind words John I am glad you found and enjoy the channel😍
17 years!! Thank you Chef :))
From chaos we get a great food. Keep it up Chef! I love it!
i make pesto in a mortar and pestle to relieve stress, and i usually add almonds! i was so happy you suggested almonds!!!
That is the right way it should be done .
@@norberttietjen6506 yeah but i usually convince someone else to do the smashing part. it takes forever!
Fabulous! Another amazing but simple recipe! Thank you!
5:17 LMAO THE METAL GEAR SOUND GOT ME
That metal gear sound when you detected the lemon was awesome
Chef Jean-Pierre is the best!
Each day when I need a bit more fun I watch or even watch again THE chef show a video. I'm going to make a pesto lasagne and use some pine nuts I don't qualify for the 17-year rule. But I'm sure it's going to be great
Thanks for sharing all your awesome tips and tricks! Love it! ❤️
I grew my own basil and just made this pesto. I added almonds for the first time but intentionally left the cheese out. I also froze the pesto - another new idea. Thanks Chef!
You are probably the most joyful and smiling chef.
Thank you Chef Jean -Pierre for this wonderful video
Wow, that COLOR! It reminds me of spring. I'm growing an heirloom basil this season so if I get enough, I will definitely have to try this. I love pesto sauce. Mark this down as another excellent video with careful measuring and recipes that last for 17 years. XD
Thank you for amazing recipe ❤ you made everything look delicious and easy ❤
pesto with noodles is a good snack
Another great time, Chef. Thank you!
I make my pesto using Black Walnuts out of the back yard. Fabulous! Merci, Chef!
That's the best looking Pesto I have ever seen!
You and Gordon Ramsey are my two favourite chefs!!! Absolutely love your content!!!
Wow, thank you 😍
Believe me, I looked. Great recipe and great funny chef!
What a legend... how can you not love this guy... Hey Chef, any events/places/restaurants people can meet you and shake your hand?
Thank you for the kind words! 🙏 I am trying to organize some kind of a cooking demonstration somewhere but I’m afraid we’re gonna have so many people it’s gonna be an issue, but I’m working on it as soon as I find a space that could accommodate a bunch of people will do it!
Happy Thursday, Chef.
"a little bit of basil." HAHAHAHA! Dude. I love you. I do kind of the same thing with my "spinach" salads, with TONS of basil, raw garlic, avocados, sliced almonds, sun dried tomatoes, garden tomatoes, heirloom tomatoes, Roma tomatoes, green onyo, purple onyo, lemon, salt, pepper and olive oil. Oh and spinach.
Double Video Day - it must be Chef`s Birthday - love it.
Beautiful! My preferred conservation technique is eating it all ... I measure carefully 😄👍
Ahh! Thank you! My favorite!
If you have time, do this with a mortar and pestle. The reason for this is because the bashing help release the essential oils of the garlic and basil, rather than just slicing which doesn't do this and helps with the slight off taste when blending with extra virgin olive oil. The taste should be quite noticeable. I understand not everyone has the time and is why he used a food processor instead. However, you should at least try it once.
Also, thank you chef. For letting us know how many things you make, can be stored for 17 years!
Thank you, I enjoyed this so much!
Thank you Chef!😃
You're so funny 😂 and I love it!!! 👏🏼👌