The Secret to Great Pesto
230,759
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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Came for the pesto, stayed for the accent and personality. 💐. You're a gem Helen. 🌹
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Finally! Someone said it: cup of basil is not an accurate measurement! 😁👌
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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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Butter in pesto. GENIUS TRICK. Thanks for sharing that tip!
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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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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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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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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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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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Helen: "It's the way I solve pretty much all problems in the kitchen" Me: "Pomegranate molasses?!"
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Helen really delivering the smackdown on poor Gritzer, j'adore!
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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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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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"Does YouTube need another pesto video?" Me: clicks on pesto video within 42 seconds of posting anyways
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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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I can’t thank you enough, I thought I was a traitor to my Italian heritage because I really never cared for traditional pesto. I have tried more than once to grow my own basil and each time the bugs ate before I could. The next problem was that pine nuts are a little hard to find and crazy expensive. I finally came up with my own version of a pesto that was tasty and most affordable. This video really helped me and gave me some new ideas Chow
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Wow. I've been growing my own basil and making pesto all summer long for years, but I made a big batch of this recipe and my family couldn't get enough. Our favorite by far! Thank you!
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This was really good and the guidance to go light on the cheese and garlic (unlike Gritzer) was spot on.
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Although I know I'll probably never make my own pesto, or most herbal sauces on my own😔, I enjoy watching for your upbeat attitude and the ideas you give, miss Helen Rennie😊 Thanks
