Carla Makes White Pesto Pasta | From the Test Kitchen | Bon Appétit
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- Опубліковано 28 тра 2019
- Join Carla in the Bon Appétit Test Kitchen as she makes pasta with white pesto. This is the direct inverse of the normal basil pesto you know and love. It’s built on a combination of toasted nuts, creamy ricotta, and salty Parmesan, with a little kick coming from raw garlic and fresh oregano. You don’t need a food processor, a mortar and pestle, or a blender-in fact, the entire sauce comes together in the same bowl you can use for serving.
Check out the recipe here: www.bonappetit.com/recipe/whi...
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. - Навчання та стиль
Carla: "She is a creamy emulsified magic mess of beauty and realization of handmade goodness"
Pasta: * blushes *
lmaoooo
Stop blushing, pasta! This sauce isn’t supposed to be a rosé.
best comment lmao
Yeah, was that written beforehand? Haha!
@@tyskstil That's the best thing about these videos. They are unscripted and off the cuff. You only get these people's personalities.
So what i’ve gathered from Carla is: to cook food, you must become one with the food. Douse yourself in olive oil because *YOU* are the noodle.
You are the Good Noodle
😂😂😂😂😂 yes that's the lesson here isn't it???
"first, you must realize the truth."
'what truth?'
"there is no noodle..."
If you are well oiled, the pasta can no longer sense fear. Or is that the dough???
JHolidayB in the BA kitchen, everything senses fear. You can never be too safe, keep your olive oil and wooden pizza spatula-thingy on hand at all times
Carla: naming all the pastas.
Me: Wow. The pastabilities are endless.
Literally cried laugh at this
someone had to say it
There’s a Restaurant in San Diego who has “Endless Pastabilities” in the name. Torpasta
Your pun game is impressive.
I would complement you more but... (steriotypical Italian voice, activated) it's pasta my bed time!
GET OUT
I just made this! Damn, I was doubting that the sauce would come together. I doubted Carla, but it came together. Lesson learned: NEVER doubt Carla.
ooh how did it taste? im planning on making this
@@klaraaskari2795 It was actually really, really good! And it's easy and cheap!
was it good
You’re handsome af
@@rkobewt Wow, thanks! LOL
Carla's recipes always rely on at least a half a cup of blind faith and I'm living for it.
Annie She’s all about “a wing and a prayer!”
"You could get out the food processor to do this ... but then you have to wash that whole rigmarole..." Carla just gets me, ya know?
Same, no extra dishes
Even chris has this outlook on the food processor. he says he basically never uses it.
She gets how lazy i am.
I need a shirt that says "she is a creamy emulsified magic mess of beauty and realisation of handmade goodness" and I need it NOW
I would wear this to the gym.
YES
yeah imma tattoo that
But you're uterus made.
Omg yes
“I need blind following” this is how Carla starts cult
I'll be Carla's Ma Anand Sheela. Except this time we're gonna spike the salad bar with flaky salt.
ill be in it
Best Kool- Aid you'll ever drink.
I'm in
This has 666 likes, if someone even thinks of messing with this number, they gonna fight me
"Brad loves to be wrong"
That's the best line ever said in a BA video
It might be one of the most Chris things he's ever said
@@alfredopasta218 and one of the douchiest.
@@ArbiterDan except Chris can never come off as douchey
ArbiterDan damn who hurt you
@@chromeaces Nobody. It just seems like people in the BA kitchen look down on Brad, especially Chris. They roll their eyes at him and make pretentious comments. Brad is more down to earth and it doesn't look good for the usually infatuated new-yorker I guess.
Carla: starts arguments about eggs
Also Carla: leaves argument about eggs when it gets heated
we love this libra energy
she had another pot to stir!
She didn't want it to get overcooked
@@beaumartinez6899 most of us hate when people blame their attitude on their birth sign.
@@LosianOne it's not that serious chill
Skincare company: you should really moisturize your skin
Men: No
Carla: use olive oil to marinate your skin
Men: Hell yeah
🤣😁
Everytime I watch one of these I think "Oh, Carla's my favorite". Then I watch a Claire video and I think, "Oh no, Claire is definitely my favorite". Then of course I watch a Chris video and I think, "Nope, for sure Chris is my favorite". Now, within 15 seconds of this video I'm right back to Carla. Which, long story short, leads me to believe I just love them all and this is my favorite UA-cam channel. ♥️
Me too! I'm addicted to BA videos. I could just keep watching them, but at some point I have to stop and make dinner!
I have never been emotionally invested on anything by the way i am with BA. They are just adorable and super cool
*Carla!* You should do a blind taste test with the other people in the test kitchen then! Make something "the old fashion way" and then one modern, and see if people can tell a difference and what they prefer. So to find out where you can "cheat" and where it will be noticed if you do.
Jimmy Kennedy Experience I’d love this! An episode comparing food processors and hand blenders to mortar and pestles and manual whisking and whatnot
This!!!!!
good idea!
I love this idea!
@bonappetit omigawd this should be a series! great idea @jimmy
"I don't want to alienate anyone"
Also calls out Andy twice LOL this is why we love Carla
I can't stand her. I may be the only one though since everyone seems to love her
@@carlsecnabla yea youre the only one
@@carlsecnabla wait a second, if you can't stand her, then why are you here *cue Illuminati theme*
@@jwdeleted You are incorrect.
@@michaelenglish1992 boo boo the fool i guess
Me: *trying to concentrate on Carla making something delicious
My brain: Oh, look, there's Brad carrying something to the 'fermentation station.'
toot toot
Me following Chris Everytime hes on screen to see him sniffing stuff
Jacob Roeland always necessary after Brad goes to the fermentation station
I’m trying to guess what it is, maybe yuzu flavored kombucha from when he used the zest in a previous video.
@@marcoabduarte the double sniff at 8:40
I love these videos without the music in the background. It makes the videos more intimate and special and less artificial
"She is a creamy, emulsified, magic mess of beauty and realization of handmade goodness!"
That'd be quite the pickup line.
@Isabel Lee totally! Obviously to her wonderful, multiethnic friend Ann
Yet I'm certain if I told somebody I'd leave their sister "a creamy, emulsified magic mess of beauty" I'd be at least slapped, if not assaulted.
Sounds like a line from the Waitress musical! "She is messy but she's kind, she is good but she lies... she is all of this mixed up and baked in a beautiful pie"
*This is my fancy French chef trick that I learned from a fancy French chef.*
I love Carla lol.
that fancy French chef would tell anybody to use a bench scraper, not a chef knife. or at least use the back of the knife. Scraping with the blade down dulls the knife very quickly. I was surprised she did that, one of the rudiments of cooking is to NOT scrape with a knife blade.
@@vonjunzt4130 shes having fun with cooking, doesn't look like shes trying to be too serious.
@@vonjunzt4130 yeah well, she has the knives sharpened for her so she's not worried about it. I'm sure if she had to sharpen her own knives ...
@@oceanyoung4514 i was thinking the same thing exactly! Spoiled youtube chefs...
@@Jupiter9999 i agree and i always scrape with the knife blade too! but...its a bad idea!
*Angel hair exists*
Clara: I’m about to end this whole man’s career
As a South East Asian person I would say every household do have mortar and pestle, probably all of Asia to be honest. So it might be a better way to promote pesto in the asian communities 😂
Azerbaijani people all have pestle and mortars too
A lot of Caribbean people do too. I guess just everybody who isn’t white does 😂
@@fart47 Not exactly since Italians do traditionally make pesto in a mortar
Ha, also in the Haitian community, other Latino & Hispanic communities!
I alone have a few myself, lol! 😁
Clara Schneider I didn’t say white people don’t, I’m white and I have one
"You're gonna do it and you're gonna be like 'that crazy lady, once again, has given me a watery sauce'."
Never.
In Carla We Trust.
carla: listing pasta types
me: waiting for carla to bash on angel hair
ahahha I was looking through the comments for this.... why is she bashing angel hair? Thank for anyone who replies
Cooking angel hair is a crime in Italy
angel hair is my fave tho 😪
YES ANGEL HAIR IS TRASH
Angel hair is the shittiest pasta.
"Not everyone has a mortar and pestle, so I dont want to alienate anyone." Ten seconds earlier "you can use your Vitamix for this."
Lol nice job taking it out of context. She literally said you can use it for this, but I'm gonna grate it by hand. Meaning if you have one....
r/whoooosh
@@jintuh3663 it didn't go over my head lmao it just wasn't funny
Idek if you could even call it a joke 🤷♂️
@@thatssovenus well compare the number of likes
@@paratil7940 okay? It still wasn't funny lmao
it would have been if they didn't take it out of context..
Made this last week. Some tips:
- Don’t salt the water as much as Carla does (sorry). Use a relatively small amount of water so it gets really starchy.
- Near the end of cooking the pasta, put about three cups of cooking water in the sauce and whisk really well
- Set aside an additional two cups (yes). Walnuts have incredible thickening power
- Do the mixing part for 5-10 minutes, then let it sit. After that stir in more water gradually. Keep it hot on the stove instead of the counter.
- Definitely use a sturdy pasta like bucatini because the mixing will cause finer pasta like angel hair to break up and get gross
- add a dash of butter
- For God’s sake temper the chocolate
Carla is a seasoned cast iron pan confirmed.
@@dylanbystedt Then into a really really hot oven to finish off the day
Always use high smoking oil instead of your regular olive oil
Zargabubblebath She should be awarded the Ethnic Genuine Wooden Spoon Award
“they think everyone has a mortar and pestle just because ANDY has a mortar and pestle” 😂
If you cook a lot, like trying to be cheffy, you should really consider having a mortar and pestle!
I have a mortar and pestle, but it is wood. And small. Absolutely beautiful burl, handmade, but not that useful.
How many things can you stick in your Amazon cart?
Lorrie i have that kind of m&p, freaking useless, i love the marble ones, its heavy so it smashes things easily
I haven’t met a Latino mom who doesn’t have a mortar and pestle
@@jeansafiera96 I have one of those :)
Just made this today, it was amazing and so flavorful. Just a side note this recipe makes a lot of sauce so don't skimp on the pasta.
no one:
people @ bon appetit: mmmmmmhhhh pAsTa wAtER
Brad when making a video: "Will you guys stop making noise back there?"
Everyone else when making a video: Brad: "I'm gunna make a bunch of noise."
It's retaliation for their noise making in Brad's previous video.
Thank you to the sound designer for keeping the intro music in the same key as the background appliances.
Get that pedal point.
Audio guy: let's get room tone
*Brad's mixer whirls'
I didn't even realize, wow
Finally a recipe to use my 1.5kg of ricotta that I bought because it was so cheap
I got a couple pounds after a semi truck wrecked nearby xD
This is the most approachable and delicious looking recipe I've seen on this channel. Thanks for not making me pull out the food processor Carla!
nobody:
Carla: starts egg discourse for no reason
Andy saying "it wasn't pounded" at the very end 🤣
Just because you have a mortar and pestle doesn't mean that everybody does, ANDY!.
"fun" fact: a mortar and pestle is less expensive than a Microplane grater.
True: IKEA do an excellent mortar and pestle for 13 Euros (in Germany) - it’s marble, it’s heavy, it’s not too small, and the pestle fits the mortar perfectly. The cheapest Microplane grater comes in at 16 or 17 Euros.
But you can also zest lemons with a cheese grater which is also pretty affordable
interesting, i found my microplane for about 2.50USD
“Dairy fatty sisters”
-Carla, 2019
We don’t deserve you, Carla
How great is the BA team. Each and every member of the team lends such a unique experience.
it would be cool to know the mastermind behind that team comp
Realized I had all the ingredients at the beginning of the video and made it alongside -- it's amazing! THANK YOU!
@@billzusner4873 reported for spelling
You have that "well stocked pantry" that food sites and magazines talk about.
@@recoil53Somehow! haha
I had everything but pasta, so I made the pesto, jarred it, and I'm giving it to a coworker tomorrow with a link to this video!
@@ndzapruder That's a really great idea -- I'm sure they'll love it :)
Wait, did she mean how “DENTE” the Italian al dente was? 😂 I love this woman.
I love Carla because she’s a true cook, no need to precisely measure, just do what feels natural
I like how she used walnuts. They are much more affordable and just as good. Plus ricotta is my favorite
Agreed!!
Wal are the greatest nut.
@@alphaenemy macadamia has joined the chat
Me: Ooh, I wonder how this would taste with angel hair!
Carla: For the love of god DO NOT USE ANGEL HAIR
me: :o
With fusilli !
I want to know why BA hates angel hair pasta so much
Yes, this was me.
Yes!! Me too!!!
@@johnrankin7135 cause you know .... angel's hair aren't pasta ... they are just soup 🤷🏼♀️
I don’t think there’s anything better than Carla’s use of words to describe food ♥️ nothing but love, really.
"Voilà, Bingo Bango" is my new catchphrase
When she said *dont use angel hair* I felt personally attacked but grew from the experience.
Angel hair is so good
...then I went on to use my Angel Hair :)
Can someone tell me what on earth angle hair is? Is it some kind of pasta only known in the US? I see it all over the comment section but I had never heard of it before..
@@lisadevries992 it's like thinner than normal spaghetti
A SMaRt foodie i don’t feel like it holds onto the sauce as much
Maybe that’s just me
Brad can't turn off the mixer. It's alive.
I'm your 95th like and I'm here to say that your comment has gone vastly underappreciated.
Listening to Carla talk is just as pleasant as watching her cook very soothing big time mom vibes
Watching Chris in the background of videos is always super entertaining.
Keep in mind she's saying 1/4 cup of kosher salt. If you're using table salt, you wanna use half that amount.
What's the difference between the two?
@@stephc7723 density of crystal
@@stephc7723 table salt is saltier
Per how many liters?
@@user-qk8lm3se7q No its smaller salt crystals than kosher salt. Meaning that there would be more salt crystals in a 1/4 cup of table salt than there would be in a 1/4 cup of kosher salt.
I really love how Carla just explains everything so like if you're actually going to do it you'll get the same result as she has and i think that's lovely and she really is a great chef as well as every other BA chef/producer ❤
The way she can describe different foods/techniques is amazing! So knowledgeable!
Brad is literally the truck outside everyone’s apt
This makes too much sense lmao
Nobody:
Carla, holding evoo: Welcome to my skincare routine
my mom stans
I do it!! Not before I cook, but I do use EVOO on my skin. Same brand too--California Olive Ranch. It is hands down the most delicious olive oil I've ever had by a mile. ♡
Next beauty influencer sweeping YT.
I'm *here* for it!
This is the second video where Carla has absolutely *dragged* angel hair pasta and I'm here for it.
But the thinness is so much nicer
The thinner noodle is so much better at getting coated in sauce why does Carla hate it so much.
The awesome thing about this channel is not JUST the great recipes, explanations, information and demonstrations that inform and grow you... But the complexity of entertainment both in the videos and then the comments TOO!?!?! who needs cable? Funny funny stuff!
Carla "Not everyone has a mortar and Pestle"
Me: looks at Molcajete "Probably too rough for a pesto anyway"
WAIT. Are they different? I thought they were the same thing, just translated.
A molcajete is a mortar and pestle
But a molcajete is usually stone with a rough surface, and nowa days a mortar and pestle is usually like granite/stone with a smooth surface.
She is a creamy, emulsified, magic mess of beauty and realization of handmade goodness.
Wtf dude
Okay I get it now
~rupi kaur
I love Carla so much. She always explains why you do things and what to expect out of it.
She is such a great teacher! I've learned so much from her already!
And lets us know what we can get away with vs what we need to pay attention to.
I made this dish for my family and everyone loved it! The dish is so tasty. The lemon tastes really fresh and the walnuts add a really nice crunch. Thanks so much Carla!
PSA: When pushing whatever you chopped from the board into the bowl use the top edge of the knife - you get the job done and you don't dull your knife by scraping the edge along the board 🔪🔪🔪
Sofia Panayotova-Beneva one of the first things yelled at me in a commercial kitchen...which was always the most humiliating way to learn
Carla: for the love of God don't use ..
Me: please don't say angel hair
Carla: Angel Hair
Me: fml
I know right? What's wrong with angel hair?
maybe it would break apart or get overcooked when it's being tossed with the pasta water? I think that's why.
Laura Westenra she just doesn’t like it haha. She said so also in her shrimp scampi video.
I guess it doesn’t hold sauce well? And maybe has an undesirable texture and taste by itself, which is important if you’re a chef who thinks every piece of the dish should be good on it’s own.
That’s all I can think of.
@@laurawestenra there's nothing wrong, it's just made for soup, not for sauces.
Other than saying that this channel is probably one of the very few that does not mess with Italian recipes (because they are most of the time really well explained and correctly done), I have to specify that, the pasta pack you’re holding (Benedetto Cavalieri spaghettoni) is one of the best brand and quality made pasta in Italy (pretty hard to find even here) so I was pretty surprised to see it in an American kitchen (recognised thanks to the blue stripe on the top), so I wanted to congratulate for the ingredient selection, and to thank you for choosing Italian certified brands, (as you did with parmigiano checking from the curd) because by doing this, you do support our local industries instead of foreign illegal unofficial suppliers. Suggest to all of you to buy that pasta. 😊
Hi, thanks for that comment, I'll search for that pasta.
Im guessing she brought some back from the Italy trip.
Illegal suppliers?
how do I know what parmesan to buy?
Ken Alexandre Meridi the Italian Parmesan always costs a little bit, and the curd is marked with fire (Parmigiano reggiano consorzio) those who don’t have a marked curd are not official, and comes from contraband.
i really like the relaxed feel of this video. excellent, and TY for posting!
She’s just amazing. I could listen & watch all day ❤️👌🤤
"... with or without the pestle, not be confused with pestilence, which was also a thing that ran rampant in the olden times... "
Carla with her nerdy jokes 🤣🤣
I believe Brad does the same thing and cover himself with Allicin when cooking with Garlic.
This recipe is awesomeee!!!! I just made here for lunch and my family loved it! Carla u rock girl and bon appétit thanks for exists you guys makes my life happier ♥️
Thanks for clarifying mortar and pestle vs pestilence. That really clarified things.
Carla picked up Brad's "bingo bango" :')
And all of Molly's stuff too
I planted some oregano and garlic and I also just started making soft cheese like ricotta, so this recipe comes just right!
lol, right on time huh? how'd you make the cheese?
For ricotta I heat up the leftover whey from another cheese with a bit of milk and vinegar and then simply drain the curds. Check out Garvin Webber’s Videos on how to make cheese, they are pretty helpful!
I love how she started with putting olive oil on her hands. I do that before washing dishes, and put olive oil in my nose during the winter. Everyone thinks I'm crazy lol
Ok, just made this recipe and the family loved. Your the magic beauty Carla.
Carla, I am actively looking for more ways to utilize my mortar & pestle!
I petition for the golden boy, Andy Beraghani, to have at least 10 more videos of mortar & pestle action!
I'm gonna be honest, when we reached the 8th minute of the video and Chris still wasn't there - I started to panic!!!😂 And then there he was😂😍
I was gonna comment the same thing!!!
@@mathfincoding I just can't relax and watch the video if Chris' comforting presence isn't somewhere on the background!!
Im 3min in and this comment made me happy
Drinking game: take a drink every time Carla says “emulsified”
I very much appreciate Carla’s ability to anticipate common questions or pain points and address them such as with adding the oil, and adding the pasta water. I can’t wait for her cookbook to arrive on my doorstep soon.
YESSS 🤩 Finally another pasta recipe from Carla!
I love her hatred for angel hair pasta😂😂😭
brenton reddrick i hate angel hair so much...just becomes a starchy mess
Vanadium 🤭😂
Vanadium and i oop-
brenton reddrick I’m making spag bol tonight, and my mum loves angel hair, but I HATE it! She just had back surgery though so I got angel hair to please her hahaha
@@TheNikkilvlogs gotta have some cae sal too
I'm glad long-form videos aren't dead! Love a deep-dive into something, really getting to know the topic, especially something like food that deserves it! The longer it takes to make a pesto, the more delicious it will taste when you finally take a bite!!
(or I guess this is a medium length video, but BA has the long stuff too!)
Carla is so cool and down to earth, also great chef! I'm here for it 👌
Carla's distaste for angel hair is the consistency I strive for everyday
I hate it too
Same
The texture is sooo similar to vermicelli noodles.
Same
"You are just going to have to trust me."
Oh, Carla I do trust the Crazy Lady.
“Brad loves to be wrong” Andy with the kitchen shade 😂
This looks absolutely delicious, and Carla is all the wonderful
I'm amazed by how much these videos enhance my quality of life 💆🏻
8:43 One Chris Morocco caught on tape sniffing something yet again 😂
LOL
i love it cuz he's just In There, that's no casual sniff
Carla dropping that olive oil skincare is a big mood.
I loved every second of this video - great recipe and Carla’s hilarious and just the best.
This is one of my favorite meals of all time. Thank you!!!!!!
i love that Carla has embraced her role as "that crazy Bon Appétit lady"
"For the love of God, don't use Angel's Hair"
SO attacked right now.
Attacked aggressively
Lern to stand it when other people have differing opinions
@@nicksande6880 Lern to stand it when other people make jokes
Claudia McManus considering todays amount of 'im offended reeeeee' this isnt that obvious of a joke here...
@@nicksande6880 You're being offended for them. That's worse than the "reeeeeeeee" you speak of. Have a great rest of your week.
I just tried this recipe out-- turned out great! Thanks :)
A new family favorite! Excellent recipe and great presentation! Tried it last night for Sunday dinner with a light salad and it was a big hit!! I used bucatini. Thank you Carla!
Gosh I freaking love Carla. The first 30 seconds made me so excited for the rest of the video
Carla is such a chef, she uses olive oil as a moisturizer
great teaching and something different to enjoy....thank you for the points about cooking pasta and using the water in the sauce and salting the water. i taught a chef yesterday at lunch how to do those things. his customers will be very happy. jmo
Omggg I’m seriously starting to love Carla sooo much lol ❤️❤️
That needs to be a new BA series! Handmade vs. Machine Made to see which tastes better
I'd tune in for sure!
@@growwiththeflow4854 same!
Great idea!
14:25 Carla: *Throw the phone away*
**Chris on his phone**
this is the type of niche humor I appreciate
Yay Carla. I have my grandmother's pestle and mortar that is only occasionally used for grinding indian spices. Now I know what else to do with it. This just looked so delicious.
I love how Carla focuses on the process of doing things while patiently explaining each move to us. I'll definitely try this recipe just to see the sauce getting thicker with the labour of my own hands