The Secret to Great Pesto
229,760
Published 2020-06-11
60g basil leaves
1/2 tsp Diamond Crystal Kosher salt (or 1/4 tsp table salt), plus more to taste
30g pine nuts (1/4 cup)
Zest of 1/2 lemon
10g lemon juice (2 tsp)
1 small garlic clove
15g parmesan cheese, very thinly sliced or grated
53g extra virgin olive oil (1/4 c)
28g room temperature unsalted butter (2 Tbsp)
Process all ingredients except for oil and butter in a food processor, scraping down the bowl a few times. With the processor running, pour in the oil through a feed tube and process until incorporated. Scrape down the sides, add the butter in small pieces and process until homogeneous. Taste and correct for salt. Store in the fridge for up to 2 days with a piece of plastic pressed into the top to prevent discoloration. If refrigerating, bring to room temp in a bowl of warm water, stirring occasionally until the pesto loosens up.
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All Comments (21)
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She looks like a pianist. Don't ask me why, she just does.
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Finally! Someone said it: cup of basil is not an accurate measurement! 😁👌
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Came for the pesto, stayed for the accent and personality. 💐. You're a gem Helen. 🌹
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Butter in pesto. GENIUS TRICK. Thanks for sharing that tip!
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Watching grandmas in Liguria make homemade pesto with a blender made me realize that the whole craze around a hand made pesto is a farce. I would MUCH MUCH rather spend the time making a homemade pasta for the pesto than on the pesto itself
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Love this channel, pragmatic advice with such a light hearted delivery. Helen you're a gem <3
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Helen: "It's the way I solve pretty much all problems in the kitchen" Me: "Pomegranate molasses?!"
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I think when COVID-19 finally subsides I need to take a vacation to Boston and attend your class. What a delightful teacher you are!!
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One of the things that you haven't mentioned is that Ligurian cooks usually advice is to chill the food processor bowl (?) and blade, to prevent the pesto from overheating and oxidizing. I found this particularly important if you use a small food processor that heats up quickly. P.s. I like to use some Pecorino sardo (from Sardinia) instead of Pecorino romano, if you find it you suold try it, it's really good ;)
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You're one of the few people that I actually enjoy listening to! I didn't skip a minute. It's relaxing and educational at the same time :D
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"Does YouTube need another pesto video?" Me: clicks on pesto video within 42 seconds of posting anyways
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Yes, Youtube did need another pesto ( or anything) recipe….because the ingredients need to be by weight! Thank you for finally making that clear. I have been looking for that information instead of sizes, cups, sprigs , and handfulls and other nonsensical measures. Now I’m happy I found your videos.
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I drow basil and used that first video with the mortar and pestle. I hated every minute if it. Never made it again. Thank you for this video!
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Helen really delivering the smackdown on poor Gritzer, j'adore!
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I'm growing more basil than I can EVER use. Yes...I need a normal way to make pesto that doesn't cost me $$$$. Pronto! You are just adorable too! My husband loves you and I am not even jealous! To watch you is to love you! Could you please do something on making the perfect egg salad sandwich using compound butter. PLEASE please please
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Love your snark, Helen! And actual measurement is much appreciated.
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That table is such a genius way to remember and invent your own herb sauces. Love Helen and how she teaches cooking in a way that makes you understand WHY, then you automatically understand how.
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You never fail to rock my world, Helen! Making some this afternoon, using this fabulous technique.
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This was great. You bring things to the forefront that is not known. Helen you rock!
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Thank you so much. You’re a great teacher. I’ve watched just three videos, so far, and I’ve learned so much. ❤️ Butter in pesto makes perfect sense.
