Recipes Remastered: Pesto Pasta
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- Опубликовано: 1 июн 2024
- Welcome to episode 4 of Recipes Remastered. Today, we are looking at the #1 pesto pasta recipe from allrecipes.com and I have to say I was pretty disappointed that a recipe such as this one exists as the #1 search result on all of google, so let's change that.
Links & Stuff
► Join our Cooking Community: community.ethanchlebowski.com/
► PESTO RECIPE: www.ethanchlebowski.com/cooki...
► MORTAR & PESTLE: amzn.to/2OkchPk
► SOURCES
- Essentials of Classic Italian Cooking by Marcella Hazan: amzn.to/3gMVT6j
- On Food and Cooking by Harold McGee: amzn.to/3eosUnH
- Mortar & Pestle vs Food Processor: www.seriouseats.com/2016/07/q...
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► Useful Kitchen Gear
- Budget Whetstone for sharpening: amzn.to/31MlFDf
- Salt Pig: amzn.to/37Xi5XZ
- Scale: amzn.to/2Cu5HmP
- 8-inch Chef's knife: amzn.to/2QLYvWr
- Nicer 8-inch Chef Knife: amzn.to/2W06SR1
- Magnetic Knife Rack: amzn.to/2YYs5ML
- Cast griddle: amzn.to/2BGS5oo
- Baking Sheet: amzn.to/3aE9dq3
- Wire Rack: amzn.to/2YeC9lM
- Saucepan: amzn.to/3gBjmY3
- Wood cutting board: amzn.to/2Qkw1UQ
- (NOT cheap) Amazing Pan: amzn.to/2rW8wYY
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Pesto
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Episode Premise: (0:00)
Intro: (0:39)
Number 1 Pesto Recipe Breakdown: (1:23)
Mortar & Pestle vs Food Processor: (3:02)
Blackberry Demonstration: (3:50)
Why you should use Butter: (4:28)
Do Not Cook Pesto: (5:31)
Why the pasta choice matters: (6:35)
Step by step - Hand Pounded Pesto: (7:28)
Taste Test - Comparing Aesthetic: (10:00)
Taste Test - Comparing Flavor: (10:50)
Last Important Reminder: (13:26) 
Развлечения
Timestamped sections in the description. Who's making pesto?
Recipes, sources, links, and stuff:
- Recipe: www.ethanchlebowski.com/cooking-techniques-recipes/classic-pesto-from-marcella-hazan
- Essentials of Classic Italian Cooking: amzn.to/3gMVT6j (amazon affiliate)
- On Food and Cooking: amzn.to/3eosUnH
(amazon affiliate)
can pesto be made with other nuts?
@@ss11111ss Yep! Pine nuts are mad expensive for me so sometimes I'll use almonds or walnuts, or you can omit them altogether and it still tastes good.
s Massimo botturra teaches in his MasterClass that breadcrumbs are also a very good alternative
I'm not an Italian but I know basil doesn't have that much flavor when its cooked
Hi Ethan, I have friends who are vegan. For a pesto recipe, do you recommend vegan imitation butter or olive oil? I'd imagine the natural emulsification elements aren't in the imitation butter? Thanks!
as a Ligurian, the region where pesto was born, I will say that this is one of the best recipes I have ever seen on the Internet. I prefer mine a little bit smoother but, you know, tastes
As a Ligurian, I also agree this is a damn good recipe
@@divusgaiusjuliuscaesar4657 The butter, though? I'm also Ligurian, I've never seen that...
@@lemondrizzlecake7766 I don't believe a Ligurian wouldn't have gone mad after he put the butter in... Usually they get real mad for not using garlic.
as an Argonian, i also agree, great pesto.
lemondrizzlecake the butter while not being traditional I’m sure tastes great- he never claimed it to be traditional and I can respect that, I’m not gonna flip out over some fat. My grandmother sure doesn’t make it the same but that’s fine,
To each their own I say.
Pro tip: instead of mixing the butter in the pesto, mix it with the pasta instead and mix in the pesto after butter has melted. When the butter melts it cools down the pasta a little bit and therefore protects the pesto from the heat.
Great tip!
On butter in pesto: it is actually a well kept secret in some Italian restaurants, and it was used even in the earliest pesto recipes (E.g. “La cuciniera genovese”, 1864). So, great job! :D
butter in everything makes it taste better, I still prefer it without it
agreed, and back in the past century my Dad, who hailed from Sampierdarena, always added a dollop of butter to his pesto pasta - so nothing wrong with that, at all
I'm surprised that no-one commented on the choice of pasta, though. because what you want with pesto is something somewhat smooth and sticky. traditionally, at least. pesto is traditionally served on trofie (OK perhaps hard to find), gnocchi (definitely give them a try), tagliatelle / fettuccine. the only kind of dry wheat pasta that is traditionally used with pesto are linguine, but in that case, haricot beans and chunks of potato are boiled together with it. do give them a try, and you'll probably discover that potatoes + a bit more of the starchy water do a similar job to the butter in helping the sauce stick to the pasta. looking at the taste test, I thought just how dry those spaghetti looked: this just won't happen with the kinds of pastas I just listed. I hope you give it a try.
@@Ardoxsho great advice
@dan b of course! But it was traditionally used mostly in the northern regions of Italy.
10:23
allrecipes pesto pasta: *takes one bite, doesn't take another*
upgraded pesto pasta: *takes one bite, big eyes, takes another*
that's literally all you need to know lol
big eyes got me dead
I mean, he's also filming a video to make a point.
Call me geeky or smth but I love how quantified your claims are. The science behind food is something I've not seen done this uniquely and comfortably before. Love your stuff !
Serious eats is really good at this or Adam Ragusea.
ProHomeCooks is another great channel, since someone above my comment was suggesting other channels.
I remember watching Adam Ragusea at 50K and then seeing his numbers skyrocket. It's cool that were about to see the same thing happen with you dude
Yeah, Ethan's videos are very informative
it happened, he's almost at a million
Do you remember how much he had when you made this comment?
@@TheVercci 100 k ish
Apparently he had 16k when the video was posted, according to another comment. @@TheVercci
That explains why the basil I added in my tomato sauce for pasta ended up just feeling like spinach. It's not supposed to be cooked. Thanks!
feels like yesterday you hit 40 k and now youre chillin at 90, keep up the good work m8 !
Thank you!
I thought the same thing!
RUclips algorithm woke up
Literally.
Honestly. He was at 40k last week when I found him.
No kidding! Its nuts but well deserved!
I really like how often you reference youtuber tips and other sources. It's nice to see the community acknowledge each other and use techniques/information. Also - the quality of your videos is like an online course. I feel like i'm cheating you by watching these videos for free! Are there any other ways to support you, like a patreon or anything? Because these videos are way too high quality to be free. Keep up the great work!
You can get a similar effect by freezing the basil leaves first (freezing ruptures the cells like pounding them) then use the food processor. Not quite as flavorful as the mortar and pestle version, but emulsifies better and is way easier.
Yes, or even just pressing/compacting the basil leaves would be good enough. Or, I'd imagine, dried basil would add another level that could supplement for extra basil flavour?
Damn that's a really cool idea. I can't find this idea anywhere else on the Internet, think I'll try it
I heard Basil is one of those herbs that is by far at its best when fresh, so I personally wouldn't assume either way until trying it. @@alexisericson241
I think its worth mentioning that you can buy a live basil plant for about a dollar more than the packaged leaves, and instead of winding up with black slimy basil, you get fresh basil that grows back
I would have the same problem with pests per the previous comment. How well does it do indoors?
@@valvenator as long as you have a sunny window and good potting soil, you should be able to get it to grow.
@Toxic Potato my plant was attacked by the same beetles that mob my rose bush so I made a cover out of window screen to keep them off.
I made this recipe today for the second time and made some fresh pasta with it.
I think i can safely say it's amongst the top 5 best things I've ever had.
Feels so good to make everything from scratch. Thank you Ethan.
Ethan I am Italian, thank you so much for respecting and preserving our Italian traditional cuisine, you are truly Italian 😂
havent you earned like 60k subs in the past couple weeks now? wowzers
Yup, absolutely wild.
@@EthanChlebowski keep up your quality🙏
@@EthanChlebowski Your content is pretty good. Nicely paced for both beginners and advanced home cookers.
blessed by the algorithm, but also just a very succinct and informative format with clean editing and presentation.
@@EthanChlebowski absolutely deserved, really concise, informative and really clean editing.
I love the contrast between the two pastas in the taste test. The first one seems like an unbiased taste. Simple bite, palate cleanse with water, then next. Then he gets to the better pesto, Ethan’s eyes widened so much in just amazement. Satisfying to watch, really.
Why will I never unsubscribe to this channel?
Because everyday, every video, I learn something new. I'm not going to lie, I cooked the sauce. No wonder it was the same as authentic recipes. This just changed my whole game!
In a few months I'm gonna remember the times when you were not a million subs RUclipsr and feel good that I saw you grow that much. Keep up the good work, you're becoming one of my favorites ever!
We have been making pesto from our garden for many years and it is one of our favorite recipes. I have never heard of cooking it and can't imagine why in the world someone would come up with that.
Never knew I wasn’t supposed to cook pesto, thank you sir for opening my mindddddd
same!
Dude when I found your channel about two weeks ago you were at 16K subs.
Now you're almost 100K. Amazing.
And I just love that you explain the "why" first before showing us the "how". It gives a lot of clarity and somehow also opens up more options on how to cook.
Kudos Ethan.
But your bowls are just too small where food always overflows lol
You become an overall better cook with your videos, not only a good cook for one recepeie you give.
I can't explain how much I love your videos. They're just refreshing with the well thought through structure.
The explanation why you do the extra step, so not only you can cook this great recipe but transfer the knowledge to other recepies is amazing.
Keep up the amazing work. Thanks!!! Best cooking chanel on RUclips
Great video! Love the details about butter, crushing, and including pecorino. But I'm surprised you didn't say anything about the pine nuts! My grandpa, who also insisted on mortar and pestle, as well as butter, always toasted his pine nuts before grinding. Is that just not mentioned in the book you use?
I prefer the raw taste of the pine nuts over toasted ones for pesto, but if you like toasted go for it!
I was born and raised in Genoa, and I've never seen a Ligurian (especially our elders) toast the pine seeds while making pesto. I tried once, for fun, because I always want to double-check things, and what I find is that they bring out a bitter note in the basil. I just recommend trying both methods and comparing the results. Maybe your palate, or your basil, are different. But don't give for granted that toasted = better in this particular recipe. Plus, if you do choose to toast your pine seeds, make sure you do that well in advance, because the best way to keep your sauce fresh and green is to chill all your ingredients (and your mixer, if you're using one) a few hours ahead. Toasted pine seeds straight out of a pan will not only add bitterness, they will actually destroy the flavour profile of basil as if you were cooking the sauce.
All the fresh basil in my garden thanks you!
You're welcome!
"italians may be shrieking in horror at this step..."
i just literally died in disgust
So, if I make a hot wok pesto stir fry video, I might depopulate Northern Italy to the extent that I can purchase land there?
@@hypothalapotamus5293 I very much like the way you think, duckling person.
How did you write that comment after death? Of course, you won't be able to answer my question, you're dead. Sigh!
The blackberry illustration is everything. Thanks for another solid recipe.
That blackberry illustration was an awesome way to visualize the concept.
I made this recipe in addition to your grilled chicken recipe, and I shed a tear! Tears of joy that is! 😢 Thanks, Ethan!
Thank you for taking the time to actually logically breakdown cooking techniques. It's a much-needed niche in the cooking video community.
Hey, I just wanted to say I just made some bagels according to your recipe and even though I was a bit sceptical at first because of the chewiness that was shown in the video, that kinda reminded me a bit of 1 -2 days old buns/rolls and I hate those, but they turned out sooo good and I'll definitely make more of them in the future. They are also the first bagels I ever had, they aren't all that common here in Germany. And they are probably better than some buns/rolls I usually eat for breakfast.
Greetings and many thanks for the cool recipes and videos from Germany.
It’s definitely hard to find American style bagels here in Germany but I found a nice Jewish bagel shop that does good bagels nearby. Might have to go there again.
Bagels are a Jewish good, it’s not surprising you can’t find them in Germany
Dude, Ethan. Thank you for making this. I followed your directions completely and made this for my wife, for her birthday last night. BIG HIT. We were both flabbergasted by it. Thank you.
I have made other recipes of yours as of late, but this is her favorite meal.
You are definitely my favorite cooking channel right now! Love the videos, and appreciate that you dig so deep into what actually makes the dishes better, not just basing it on taste or feel.
Your videos are the definition of quality and going above and beyond. Time stamps, segmented videos, brief explanations and directions (not to mention the amazing cinematography and overall production quality). I'm glad I was recommended your channel and I hope millions more find your videos as well.
i've only been watching your channel for like a week and a half *and subbed almost immediately* , its now literally one of my favorite channels on youtube... i love to cook and its super inspirational to see someone else with such a passion for cooking. keep it UP!!!
I make a pesto that, when served, people always ask me to make it again. Can’t wait to add your tips to my recipe and make it better! I’ve always wanted to learn about the *chemistry of cooking,* and you are a great help, thank you.
You have quickly become one of my favorite youtubers!
Always on point with the editing, information, and the overall feel of the video.
Keep it up and you will quickly become one of the biggest food channels on youtube!
All the love from Sweden
This is what I was looking for in cooking vids: someone who is confident and uses logic on top of all the people who use home recipes so I can broaden my knowledge. Thanks man, nice quality vid and congratulations on 100k
How did that recipe become the top one in the first place
I actually searched and it has so many good ratings but they were all talking about how there seem to be something missing and adding double the pesto
Lmao I hate that. "I used half of this and twice as much of that and doubled the cooking time. This recipe is great!" (or terrible). No, you didn't even MAKE this recipe!
I love how peeps are finally catching up and this gold of a channel is getting the recognition it deserves ❤️
This gives me good vibes- my Italian grandmother always makes this with her own olive oil, pasta and her own pesto- all homemade and delicious.
I do like the butter idea. I do put a couple of splashes of lemon juice in pesto. Lightens it up and takes the edge of the garlic.
I like the way you say cooking. It fills your whole mouth up. Just a whole big old mouthful of word just straight full forward just COOOKING I love it I love your channel I’ve been watching all of your videos and besides the way you say the word cooking I truly hope you know I mean it when I say your channel is awesome, you’re an inspiration and I’m hyped for your channel to continue growing. You deserve it wholly.
A few techniques I find helpful:
- A blender is a MUCH better tool than a food processor (arguably better than a mortar and pestle in the level of creaminess you can achieve if this is preferred). The processor cuts, the blender blends.
- A quick dip of the basel leaves into the pasta water prior to blending will stop the pesto from turning black.
- A bit of added lemon juice adds a crispness and accentuates the flavor. Pino Grigio has the same effect with a slightly different flavor profile.
- Pour the pesto over the pasta, line the rim with halved cherry tomatoes as a garnish. Serve directly from the bowl rather than mixing.
- Gnocchi are a nice pasta to use.
If you are for flavor, I thought it will have been a natural move to grilled the pinenuts, awesome videos! You got me hooked.
Afaik, the steel or iron in blades reacts with many ingredients, including but not limited to basil, spearmint etc to start oxidizing faster. It's why in older times, cooking utensils would favor bronze. Even cheese would be grated in bronze grates to prevent flavor alteration.
Interesting info. Sounds odd at first but I'm guessing it would be similar
to the reaction you get when using stainless steel to remove the smell of onions.
It's easily observable too, considering that if you cut most fresh herbs with a steel or iron blade, they start turning black. If you instead just tear them by hand, they stay green for longer. Ceramic blades probably don't cause that either.
@@DimosthenisStamatiou Sounds to me like a great experiment in the making.
I've been watching your videos for a while now, and once more, you absolutely nailed it. I just subscribed. Keep doing what you're doing - you're very easy to watch and listen to and definitely have it all together. Best of everything to you, brother!!! You are going to do very well. Looking forward to more awesome content. Thank you ...and Peace.
I made the Adam Ragusea's Crispy Oven Fries recipe and it was amazing, stayed on this channel cuz of the quality. thank you
Ethan's is better
@@jadejaguar69 yea I made Ethan's version, that's what I meant
Where I'm from basil usually costs a bit much and comes in relatively small quantities so I like to substitute half with spinach. Tastes pretty much same and you get more of it :P
Culinary skills are appreciated, Ethan! It’s always refreshing seeing old school techniques.
Wow your channel growth is amazing. Congrats Ethan! Keep up the great work especially as a fan from the beginning!
Congrats on 100k! You're shooting wayyy up! Love your videos, dude, they get me inspired to make some of my own stuff, and I thank you for that!
I love that your kitchen is clean!
Congratulations on your richly deserved subscribership, Ethan! I have never added butter to my pesto. I will try it for sure. I find that a very coarse chop of the basil before putting it in the mortar makes it easier to manage (fewer leaves flying everywhere) and I can't tell the difference in flavor.
I made your recipe for pesto tonight and used the mortar and pestle. I mixed it with lite tuna and then added to medium pasta shells. Yum! Thanks!
Really great video man. Love how well researched and detailed everything was. Definitely going to be making some pesto very soon.
I found your channel a couple of days ago, you were at 70k. You are flying high, completely deserved! I really enjoy your content! Keep on rocking :)
I love that Video but Ethan you gotta plant your own basil. You can do so super easily and get pretty much unlimited basil for cooking. You can make cuttings, put them into a glass of water, wait until they grow roots, put them into some good soil and they're gonna grow huge and bushy with so many leaves.
Amazing channel Ethan !! thanks for charing those cooking tips
Awesome channel! Glad I came by it. Great job Ethan.
Wow dude, congrats on 100k!!! Totally deserved, criminally underrated
RUclips algorithm has plastered your videos in my recommended for days now. Youve made it my friend
I've seen a few of your videos and I have loved every single one you just got a new subscriber, lots of love from the Italian community
Congratulations on 100k my man. Well deserved!
I haven't seen many of your videoes, but the ones I've seen are very well made. Looking forward to see more of the recipes remastered series and the lower calories series!
This is so informative!!! Thank you so much for these videos.
It's great to see your channel grow buddy, I am so happy for you
I’ve gotten some videos recommended by you and they’re awesome! Keep up the good job man
That was very cool. I have subscribed. You have an agreeable cooking personality and present with clarity and simplicity. I have basil seeds to plant this w/end
I love that you use science to back up the need for good technique. Well done.
I love when good content creators start growing. You really deserve it!
just made this...so amazingly good!
I learn so much everytime I watch his videos
I made this today following this recipe and it. Blew. My. Mind. As someone who bought and used pesto from a jar all my life, I feel like I’ve woke up from Matrix.
I made his version. It’s really good, but I have a couple of pointers. Use ALOT more basil, and less pasta. This amount only covers one bowl, maybe 2. A regular package of pasta is about a pound, so it’s about 4-5 bowls. Also, mix in the olive oil in a separate bowl, my mortar and pestle is now permanently dark and oily in some areas and you’re not supposed to wash it with soap. Cheers!
As someone who gets sick when I eat wheat (or dairy for that matter), after watching his video on pasta cut types (Teflon/Bronze cut), I am now on a quest to find Bronze cut lentil pasta (or brown rice pasta, or quinoa although I've found quinoa pasta to taste a bit more different from what I'm used to compared to the other two). I don't even know if it exists, but I'm determined to find out... Eventually. Haven't seen it yet. Maybe I should just get my own bronze die pasta roller/cutter and a grain mill and make my own. Too broke for that but I'd be happy to put it on my bucket list.
Pesto is my favorite pasta sauce ever.
I used to make my pesto in a mortar and pestle. Yes I think it's better that way than in a food processor but using real pine nuts rather than the commonly substituted walnuts is more important.
Love the channel. Thank you for this!
Recipes Remastered is SUCH a good series name.
Congrats on skyrocketing through the roof. I believe I subrcribed to your channel about three weeks ago. Then you had 20ish K subs. Now you are almost hitting 100 K. Keeping doing awesome content.
Very inspiring man! I recently got a really nice mortar & pestle, will be making pesto like this very soon! Didn't know about the fact that you shouldn't cook it either, will be much smarter now. Thank you!
On no other cooking channel will you find a scientific explanation involving the anatomy of a pesto leaf!! You, Sir know your stuff!! Brilliant channel!!
Pesto's my all time favorite food, lately I've been starting with aglio e olio and adding in pesto with a little extra pasta water and it's amazing. You should give it a try sometime you can't be disappointed.
I'm a new subscriber and I must say, you're doing a superb job. Keep it up!!!!
Nice breakdown! It’s so crazy to see the changes with just a few tweaks!
Always a timely post for when I'm hungry
Another top notch video. Going to try this before summer ends
This channel is super useful... you deserve more subs rn!
Hey Ethan! I'm a recent subscriber and I gotta say I'm stoked with the quality of your videos. Needless to say, the production and content of them are fantastic! I was wondering if you could make a mushroom dedicated video in the future, since they're somewhat complicated and different than other types of food. Thanks in advance!
This channel is gonna hit 500k in a couple months no doubt. Keep up the good work Ethan, this is gonna be a full time job in a bit.
Maybe hard to find, but if you want to be 100% traditional you should use Sardinian pecorino. It also usually tastes better imo. Great job anyway, as a Ligurian I was very happy to see an American that can actually do it right.
I usually put the pesto sauce & some warm pasta into the mixing bowl first. The warm pasta water melts the parmesan and makes it easier to whisk the sauce into a creamy emulsion.
Outstanding recipes
Very informative video. Great stuff! Glad you’re blowing up
So glad to see you grow! Id like to feel like an OG fan having subscribed at only 20k, but that was only a couple weeks ago lol
I'm a believer. I added a little bit of butter to my pesto today after watching your video and it was lit!
100k!!!! Congrats man!
That's really informative!!! And that's a really cute butter slicer 😁
Such great information!
Discovered you today. This is video number 3. Subbed & excited to watch & learn more! 👍
I make your 3 ingredient tomato sauce at least 3 times a month because it’s good and simple. I’m going to try this as soon as I get a stone mortar and pestle kit. And I was wondering why there was a difference in pasta prices...brass cut, got it.