How to Make Pesto - Martha Stewart's Cooking School
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- Опубліковано 6 чер 2013
- A blender makes quick work of this traditional, tantalizing sauce of basil, garlic, Parmesan, and pine nuts.
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Two cups of washed basil leaves
3 tbsp of pine nuts
3 cloves of garlic that have been blanched in boiling water for a couple of minutes
1/3 of a cup of Parmesan cheese
1/2 a cup of olive oil
1/2 tsp of salt for flavor
Blend in blender until smooth
So easy and yummy , thanks ..
Lol it’s only a one minute video, these comments help when the person talks on and on and on and the video is 18 minutes long. Thank you though.
Do you have to roast the pine nuts in the oven first?
You the man! Thanks
Pine nuts should be a bit roasted I guess?
I love that you get straight to the point and the video is short
Thank you much appreciate
I made some yesterday. Now with this pandemic is is good to put extra garlic in it for the immune system.
I don't have a boyfriend so it is ok🤣
Even if you did, imagine life without garlic for real!? I am not joking and cannot stand people that dont eat those type of strong ingredients. They are bland in everything including sex, you dont need that type of boyfriend, find someone who enjoys life!
Thank you! I’m making this for my 5 year old daughter and this is gonna be the “family” recipe for many years.
I love that the video is so short, thanks
Brilliantly done! Straight to the point; done and ready serve
People can talk trash or haters can rant, but Martha Stewart is great! Her recipes are always straight forward, to the point, no b.s. She doesn't feel the need to embellish a classic recipe in order to put her stamp on it. She is my go to authority when i want to use, compare, or check a recipe.
I love that Martha has every recipe imaginable. Helps me out when cooing. Thank you Martha!!! You are the best.
This looks delicious; thanks Martha 👍
It's so easy to make Pesto ❤
I love her 🥰!!
Perfect recipe and nicely done. Pro tips, here, Get a nice blender. Martha's Vitamix blender makes it very easy. If you have a low quality blender it might be a little tricky.
Thanks 🐐
appreciate the brevity
I’d use a 1/3 cup of oil instead of half, it would help it be less runny
I like lemon juice it puts a zing in it
Does this recipe happen to be in your cook book
Martha what olive oil do you recommend ?
It'll keep in the fridge for a while if you put in a air tight jar
Adding a splash of EV olive oil to the top before sealing can help as well
Assumeing you washed your ingredients and container this should hold up well
Good recipe but I think it's over-blended. I don't use the VitaMix. I use the Cuisinart Pulse button which makes the coarseness of the basil easier to control.
True. The vitamix will turn it into mush. You still want some texture.
I use mortar & Pestle.
How many plates does this sauce accompany? (For a pasta)
56
Why was this on my recommended I thought I was going to be a meme or somethin
Now you know how to make pesto
Because clearly you need pesto in your life 😂
Measuring basil leaves by volume is very unsatisfactory, since two cups' worth can vary according to the size of basil leaves and the amount of compression.
Yeah! Better to weight it
can you use toasted sunflower seeds instead of pine nuts? we dont have pine nuts in the philippines..
you can use it. or you can also use toasted almond.
Yes! Macadamia nuts work beautifully as well.
Walnuts work too
Try pecans maybe? Not sure if you have those they're or not
Best i tried so far was roasted cashew nuts... It was really nice and adds flavor too!
How do you measure the basil? Pack it in the cup. Super loose. No says how to do it.
I see the measurement all the time, and it's why I hate making recipes without weight now.
You don't have to measure that closely. I bring in a big bunch of basil from outside and blend and taste as I go.
I thought this was Martha From home and away
My Mom used to almost always watch her show, I'd just count how many times she said "it's a good thing" Kathleen madigan (comedian) does a bit on her. How she watched Martha make a cat hammock.😂 Link- ua-cam.com/video/ZFkVvrFoN5w/v-deo.html
But how do you make pesto sauce for pasta. I'm looking for alternatives to use for pasta that are healthier besides the typical tomato sauce marinara sauce Alfredo sauce etc
Use a starchy pasta that is made in Italy cook it Al dente and mix your pesto with the cooked pasta in a bowl. In this video it looks very liquidy, the amount of extra virgin olive oil you add or don’t add influences this. When your pasta is cooking take in a cup a little bit of pasta water if your pesto is too thick or not sticking to your pasta well; the starch will help it
@@Lilpiktdude ok thank you
Seems very thin. Maybe less oil?
Hmm
Mrs. Martha , I don’t agree, blenders destroy basil , I realize that hand made pesto takes longer, but the result is incomparable, if blender must be used I suggest to insert basil at the end and blend it just for one second
Massimo bottura uses a blender. He is arguably the best chef in the world. Blender is ok. This idea that morter and pestle is authentic and more labor intensive so therefore it is better is archaic thinking and quite frankly narrow minded.
@@Ghettofarmerboy I think logically when you use the mortar and pestle, adding that pressure to each and every basil leaf will let out its aromatics allowing someone to taste the aroma of basil more. I don't think theres a right or wrong way to do this recipe, it all really depends on the persons palate. Using a food processor just slices and dices the ingredients which don't really bring out the aromatics as much as the applied pressure of a mortar and pestle would but you're still getting the taste of basil regardless. I think your attempt to attack someones credibility without even trying to comprehend their point of view makes your statement about being archaic and narrow minded ironic.
I've heard freezing the basil before you put it in blender helps a ton
@@anonymoose2474 hi, never do it , fresh basil (not the one grown in green house )smells good, if you freeze it the smell goes away
@@Ghettofarmerboy I don't know Mr.Bottura and where is from, in Genoa city of pesto, the world meeting pesto challenge only mortar and pestle
Here is another way, using a pestle and mortar to grind it rather than a food processor. We think it brings out the flavours of the basil a bit more:
ua-cam.com/video/EUl9P-yO6hc/v-deo.html
Its so tiring tho
Ain’t nobody got time for that.
Billionaires are the only ones that have blenders??
how long does the pesto keep in the fridge
Ebuje1 3 to 5 days or you can also freeze it.
@@marysunshine4730 Yes, this freezes very well. I keep it frozen and sometimes dole out a table spoon or two to sprinkle over caprese salad
What is the name of the blender she's using?
gioarias75 it looks like a Vitamix, not sure which style though
definitley VItamix they are sold on QVC and I paid monthly like 99 or less a month because they can get expensive lol
Rayo maquin
It is a Vitamix, can make ice cream and hot soup. They are made in Ohio.
Why blanche the garlic?
Scott Korin probably to remove a little of the overpowering flavour of the raw garlic. I never do it. When the pesto hits the hot noodles it usually cooks a bit anyways
Cuz martha knows the average american viewer thinks garlic is too potent
I think media went to heavy on the garlic breathe jokes and americans think they are being "cool" to dislike one of the most prominent ingredients and flavors in all of the worlds cooking
Im american btw, and a chef. Just my 2 cents
Yummy I’m eating chicken with pesto sauce at the moment
Don't need all that salt. A little pinch and lemon juice is the way to go
... pesto?
🥶🥶🥶🥶🥶🥶
Oh, my god... 😭
Ya'll know you can get a blender for like $50, right?
Why Italian always force home made food as good as pro chef?
Shakes head in Italiano.
Mortar and pestle, not a blender which ''cooks'' everything...............difference is like night and day.
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You made purée, not pesto
She put to much oil
Olive oil is good for you.
I CAN HARDLY BELIEVE SHE BELONGS TO A COOKING SCHOOL, SHE MADE A MESS , NOT A PESTO ,
Bradley Coutts He's right, you don't use a blender to make pesto it's a shame for all Genoa's citizens
What do you use? Mortar and pestle?
@@ScottKorin yep
Ya this is more of a basil flavored salad dressing lmao
WRONG----- the basil should never be washed!!!!!!!! Danger!!!
right its takes the whole favor away
It turns to dead ugly green color very soon . Not a good recepie.
That's ALL IT TAKES TO MAKE PESTO! Martha you forgot to add: it helps to be a billionaire -to make it in a couple minutes.
blenders are cheap and she's only a millionaire.
Kris Pard She was using a Vitamix so not real cheap.
Too fine. Pesto is a tiny bit chunky. This is a sauce with pesto flavour. Not pesto.
Only takes a minute huh?
Pick basil from the garden, wash it, grate your parmesan, measure your nuts, peel your garlic....oh wait she wants you to blanch them....so lets rewind time and get a pot of water boiling before we pick our basil from the garden, now we can toss it all in a blender and make this not very pesto pesto........and first rule of any cooking show, pretend you didnt just completely overload your sink with dishes in the process xD
I just wish cooking shows were less gimmicky and more about actually teaching people how to enjoy cooking. Instead of tricking people into trying to cook, educate them on how to