Andy Makes BA's Best Pesto | From the Test Kitchen | Bon Appétit

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Published 2019-10-14

Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes BA's very best pesto. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color.
Check out the recipe here: www.bonappetit.com/recipe/best-pesto

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All Comments (21)

@guycoulson2724 4 years ago

BA's best Andy: this is my first time
@tychowozniaki9269 4 years ago

"and just pound it like you would ..." I'm sad that someone helped him out after that sentence. That is a sentence that has to stand in the room.
@princessoftides87 4 years ago

I’d like to be a pine nut and be taken to a golden place.
@FortYort 4 years ago

2019: Goin' Places with Brad Leone 2020: Getting There with Andy Baraghani
@barducapepper4063 4 years ago

Missed opportunity to call it BA’s Best-o Pesto.
@andrebuiza4794 4 years ago

Waiting for the thirsty comments asking Andy to mortar their pestles
@katief7047 4 years ago

Andy every 20 seconds: “I think we’re getting there”
@phish021 4 years ago

BA: Andy makes BA's best pesto... Andy: I've never made this...
@matsmusicpage 4 years ago

feel a bit empty watching garlic getting crushed on BA without brad telling me about allicin..
@Chef_PC 4 years ago

Andy has that sudden existential fear grip his face every once in a while that the editors focus on more. I love it. It’s so Andy.
@BadHairdayKimmie 4 years ago

This would have been a PERFECT time to blindfold Chris and have him taste each version and decide which way tastes best.
@Bafael_Reyna 4 years ago

"Exactly like you would do a mojito." * Glares at the camera and raises eyebrows * I tell you, man. BA needs an Instagram account of just kitchen innuendos.
@fennavanderwall9746 4 years ago

For everyone criticising his mortar and pestle techniques: he literally said this was his first time making pesto with it, he wanted to try it on camera, and he admitted he needed practise . So please, just chill
@londongrl4559 4 years ago

Never thought I'd hear andy say a mortar and pestle takes too long
@kristallovesbear 4 years ago

Not gonna lie, I'm kind of disappointed there wasn't a tiny "ouch" when he started pounding the garlic.
@Passionforfoodrecipes 4 years ago

I like the different methods, its the pesto both worlds!
@muniberful 4 years ago

i need a video of andy showing us each and every one of his mortars/pestles
@chrisbombino 4 years ago

Andy mashing mortar & pestle 1:08 Italia Squisita has left the chat
@Astronometric 4 years ago

The mortar and pestle are used in the wrong way here. When doing pesto you should never beat the basil, instead it should be broken by using the friction generated by rotative movements of the the pestle against the walls of the mortar. In this way the fibers of the leaves will be broken in a different way and it will incorporate more air. Also, waaaaaaay to much oil.
@christiang19 4 years ago

People who dislike Bon appetit vids are subscribed to tasty