Doesn't get any better than "our Chef!" To me, he is "The People's Chef!" Sharing his hard earned information and techniques with us. Know we sincerely appreciate it!
Chef JP can cook. He can teach. AND he entertains by just being himself. PLUS -the video production is soooo good when sound effects and zooming in on his facial expressions are added! THIS is the way I want to learn how to cook! Thank you!
@Summer Lightfeather Good for you, I love your attitude. When you compose a great meal go ahead and invite your friends . You will be the talk of the neighborhood, everyone will be so jealous.
I just found this guy.. how the hell did I miss this ??!! Why is this man not on Telly ? What a personality! What energy ! This guy is what America needs RIGHT NOW ! This man is America ..when we loved ourselves and our Country, when we were proud to be American. God Bless this Wonderful Man... this Angel of a man ..Bless you Jean Pierre.. absolutely love your Cooking ! Brilliant chef.. I’m starting to look forward to cooking again because of you . .. Much love to you and yours.
I love how human, funny, as well as interesting you are, Chef. You admit your mistakes, but then those are so adorable, how can anyone fault you? Since I started watching your videos, I am hooked & can't get enough of them. Thank you for simply being "you". I've never enjoyed watching a chef more. You are the best, all around, in every way. ♥♥♥
Finally someone who makes proper Pesto, most recipes online show it to be way too oily and runny, and what will happen when those Pestos take the heat from the noodles is that it will split. This Pestos consistancy looks perfect to put it in a bowl with some Fussili and pour a little bit of pasta water on top to bind it, then toss it and you will have the perfcet dish!
I have been an avid home cook for many years and have collected a mountain of cookbooks…… but since I have found “My friend “ Jean-Pierre on RUclips my complete love of cooking has doubled 10 fold and his sheer joy for the art of cooking and teaching is infectious 💙💙 He brings sunshine into any rainy day xx Merci Beaucoup from New Zealand xx
A man who is down to earth with his recipes. Simple and wholesome goodness and easily explained. Great person to listen to who holds your attention with his spirit and enthusiasm. My choice of chefs. They say when you’re the best you don’t need the rest.
Dear Chef Jean-Pierre, I absolutely adore your videos. Your cooking is amazing, your personality is captivating and your humour has me laughing aloud. Thank you so much.
I love the 'Rocket science' exactitude of the Chef Jean-Pierre measuring system - you know what you want, measuring is less important than knowing what it looks like and what it tastes like. Cooking is as much an attitude as it is a feeling. Chef's JP's emotional approach to measuring is how I cook, how my mother cooked and how all the Italian Nono's I have been fortunate and privilege to meet, cook. Why mess with perfection?
Chef Jean-Pierre is so wholesome and fun to watch. I don't care how bad of a day you're having, I feel like these videos would be the perfect cure to turn it around. I made the cherry custard pie for some friends a couple weeks ago and they loved it. Thanks, Chef!
I ran straight to the grocery store and bought the ingredients. I'm going to make some and freeze it. I'll see you guys back in 17 years and I'll prove to you that Chef Jean-Pierre is right.
Omg I’m sooo happy to have found this channel. 👏🏾 you guys should advertise your channel so more people can find it. I’m so excited to binge watch & start cooking.
I am making this for the first time. I am always confident following Chef J-P. He is so full of love peace and joy. The 3 ingredients that make every dish memorable. Merry Christmas Everyone! God bless us all.
Measure carefully of course. I am with you. How many Grandmothers do you know ever measure anything, yet still produce stunning food. Love your work JP.
I find it a lot easier to follow a chef who uses the same measures as I do. I just picked two basil bushes today, this will be a very timely recipe. Salmon Pesto Tagliatelle is my firm favorite dish to serve it with later this week. We had the creamy garlic chicken with scalloped fried potatoes last night. Wife said to say 'thank you' 😋
I just discovered your pesto, cher Chef - happy that you do it like my Mom taught me 🥰! I love it with cashew nuts and/or peanuts (the ones from Upper Egypt are out of this world!!). When we get fresh basil I usually make a lot, put it in small glass jars, seal it with olive oil and put them in the freezer. They would keep for ... 17 years 🤣🤣 ... if only we wouldn't eat them before! Whatever one uses it with - it gives it that lil' extra touch, right? Thanks a lot again 🥰 also for the lovely and fun way to present it!! Yours, Eleonora PS It also makes great apéro : smear on a small cracker, sprinkle a bit of parmesan, a quarter of a cherry tomato in the middle et voilà - that's it!
Dear chef, i will add this receipe to my chicken stock and beef stock reserves in the freezer. I do my reserves every 3 months since i saw your videos of stock. This will be in my list of 3 months reserve. Great! Thanks a lot!
When I make pesto, I like to allow some of the pine nuts to be only lightly ground so I can actually taste them & feel the crunch. Love this & thanks so much!
After discovering Chef Jean-Pierre (with his humble and energetic energy) its like my eyes have open up and I see food for what it can be for the first time in my 29 years on this earth! Superbe!
Literally just made/ate this for the 2nd time. Incredible recipe. My 2nd batch I used only a couple cloves of garlic as I am kind of sensitive to that flavor. That's why Chef JP is so great - He teaches one to make the recipe their own rather than have a rigid recipe; he teaches the how and the why; best around.
Another winner from your videos. Made with basil from our garden and I toasted pine nuts and blanched almonds. Crazy good. I slathered some pounded chicken breasts and baked. Was fabulous.
Thank you for sharing. I love watching you. I cannot go 1 day without watching your channel.. I have to have my daily "fix" of Chef Jean Pierre... Love your attitude and sense of humor.. SOOO addictive
Each day when I need a bit more fun I watch or even watch again THE chef show a video. I'm going to make a pesto lasagne and use some pine nuts I don't qualify for the 17-year rule. But I'm sure it's going to be great
Chef Jean Pierre, first of all, I love your name, I always wanted to have that name but I ended up with "John", Lol. You have the best sense of humor on the internet, and I love all your recipes. I am 66 and just started venturing into cooking about 2-3 years ago, and I wish I started yeeeeears ago, because I love it, and it's my favorite time in the kitchen. I never go strictly by a recipe, but by my own sense of taste and liking. I love Onion & Garlic, my wife hates them, so I'm happy, LOL. Thanks for being you!!!!!!!!!!!! Keep it coming my friend!
Wonderfully simple and absolutely delicious. Thank you chef Jean-Pierre for always explaining and instilling genuine passion in everything you do. The world LOVES you for it. :)
In every video I watch I pickup something new, which is why I love this channel and the Chef… For instance, I always grated Parmesan and Asiago by hand. I just never though if placing diced pieces in a food processor, yet so obvious and much less work I am wondering why I never thought of doing that… Thus, while I do a decent amount of cooking (and my wife prefers much of my cooking over restaurants), I probably spend two or three times the energy and duration necessary compared to professional chefs. However, just a few short weeks of watching videos on this channel has helped me: reduce the time I spend cooking (many pointers are really on prep work, like having a cooked roux ready to go); reinforced my understanding of the culinary arts; and, helped me refine my skills so that both my quality and efficiency improved… Not to mention, increased my love of butter, wine, and onyo!!!
I love, love, basil pesto. I life the advice to put a tablespoon of lemon juice to keep it from oxidizing. I like the idea of putting it in containers and putting it in the freezer so I can have pesto whenever I want.
Some people will say use a pestle and mortar for pesto, but if using a food processor is good for Chef Jean-Pierre, it’s good for me. I made this and it is, in fact, AMAZING.
I am obsessed with the Chef. Today I made the garlic puree and put in ice cube trays. Along with leftover pesto. Tonight its going to be the pork chops with mashed sweet potatoes!
I bought some ready made in the store. Never again...making my own these days from scratch. Its not easy to prepare food for one but Im learning how much and how to use excess. Nothing goes to waste. Thanks chef...your entertaining as well.
Thank you for your pesto recipe,I’m glad you told us the way you preserve it,I grow a lot of basil 🌿 for my home made tomato 🍅 sauce, for the whole year I like to add the basil to a lot of recipe now I can preserve. Thank you 😊
You make me laugh, Chef Jean-Pierre. I always enjoy watching your videos. Love this recipe, too. Pesto Sauce is a favorite of mine. I can definitely back you up in saying that it freezes very well. When it's in the freezer, it looses its color a little bit (kind of fades because of the frost); however, when you defrost it, it turns back into its vibrant green color again and the taste is superb. Thanks for the video, my friend. .......Rob.......
I really love your approach to cooking. It is fun and you don’t complicate things. It is all about taste rather than measuring things like a pharmacist. Taste and what it supposed to look like is the main driver towards a good result. I my world dishes were created by “The Hand” in other words the hand with your sense of cooking to a beautiful tasty dish and it is done measuring by hand. If I ever be in the states, I would like to visit your restaurant to enjoy the experience and, if possible, participate in your cooking classes. Love your shows, I great you and wish you good luck from Australia.
Chef Jean-Pierre always goes right to 17 for when he wants to express a large number. I don't know why he uses 17, but it killls me everytime. Also, for whoever does the video editing: thanks for the MGS reference meme! Chef Jean-Pierre is funny and the video editor is funny so it's a double serving of funny in each video. Leaves me craving for more!
WOW!!! This looks amazing!! The beautiful green pesto color!! I love the roasted pine nuts and almonds!! I could spread that on crunchy ciabatta bread!! I shouldn't watch your food channel hungry... But, I'm glad I did!! ❤😘 I plan on making this!!
I want to Thank you Chef, I've had a couple of bad weeks culmantating with my toe being amputated, I watch your recipes and Channel and You always put a Smile on my face, and make me laugh. Thank you for being human and understanding... I'll always be there for you and support your Channel and talents... Crazy Man BBQ Company Bob Cooney Salt Lake City Utah
I made this last week. I used a small food processer, so I estimated quantities. Wife thought I put too much garlic, and she was right. I used 3, so next time I'll start with one. I didn't have pignoli, so I used blanched almonds that I toasted a little bit in a dry pan. I ground them in the food processor before I added the other ingredients. I didn't have parmesan, so I used pecorino romano, which I always have on hand and prefer most of the time anyway. I didn't even have a lemon on hand, so I used a little distilled white vinegar instead, which you can't taste either. I used it as soon as I made it, so I could have omitted it. . Having to improvise out of necessity is fun for me, even if it's not totally classic as Chef made it. Thank you Chef!
Great vid, JP! Pesto is one of the greatest inventions ever. I've been growing forests of basil for years and making my own pesto. Difference is that I use pecorino romano, not parm, at the time of use instead of mixing it in. And it does freeze forever if I put the clear film over it before freezing. Most summers, I'll get 3 to 4 gallons and it lasts all year until the next season.
Our Indian 'chutneys' are so spicy and heavy! I would love to give this one a try! Thank you, once again, Chef! 👌👍And your videos are always so enjoyable!😁
WOW CHEF JEAN AMAZING .FIRST TIME I,VE SEEN MAKING PESTO ADD SOME LEMON JUICE . THANK YOU VERY MUCH FOR YOUR ART AND SKILL. NEXT TIME I GIVE A TRY JEAN CHEF.
Great pesto recipe, like every other recipe you present in a funny but professional way. I love the long videos because you share tips in between, this is very precious information, can't wait for the next video :)
I love this guy. Hè explains things so good and makes it so easy. And he always responds to questions. Thanks you Chef I can’t say it enough you are truly the best chef ever.
I grew my own basil and just made this pesto. I added almonds for the first time but intentionally left the cheese out. I also froze the pesto - another new idea. Thanks Chef!
... Little bit of basil... and stuffs a small farm down the blender. Love this guy.
Doesn't get any better than "our Chef!" To me, he is "The People's Chef!" Sharing his hard earned information and techniques with us. Know we sincerely appreciate it!
@@theoldbigmoose thank you so much for the kind world I greatly appreciate it😍
Bro, u have 69 thumbs up. I really don't wanna ruin it. I'll just comment and say I like this comment.
@@ChefJeanPierre I just read your nice comment to the big moose. Did you know you write with a French accent?
much like spinach, that stuff disintegrates into the void the second you start chopping/boiling it ...
I am litteraly addicted to this channel. The way that chef Pierre speaks makes me smile.
😍😍😍
This is a great channel!
Me too!
Chef JP can cook.
He can teach.
AND he entertains by just being himself.
PLUS -the video production is soooo good when sound effects and zooming in on his facial expressions are added!
THIS is the way I want to learn how to cook!
Thank you!
Thank you so much! 😍
ABSOLUTELY!!!!!!!
@Summer Lightfeather Good for you, I love your attitude. When you compose a great meal go ahead and invite your friends . You will be the talk of the neighborhood, everyone will be so jealous.
@Summer Lightfeather May the Good Lord Bless You.
Two videos on the same thursday? What have we done to deserve this? :')
I just found this guy.. how the hell did I miss this ??!! Why is this man not on Telly ? What a personality! What energy ! This guy is what America needs RIGHT NOW ! This man is America ..when we loved ourselves and our Country, when we were proud to be American. God Bless this Wonderful Man... this Angel of a man ..Bless you Jean Pierre.. absolutely love your Cooking ! Brilliant chef.. I’m starting to look forward to cooking again because of you . .. Much love to you and yours.
Back at you Ross!!! Thank you so much! 😍😍😍
I love how human, funny, as well as interesting you are, Chef. You admit your mistakes, but then those are so adorable, how can anyone fault you? Since I started watching your videos, I am hooked & can't get enough of them. Thank you for simply being "you". I've never enjoyed watching a chef more. You are the best, all around, in every way. ♥♥♥
Thank you Linda! 😍
@@ChefJeanPierre Then the camera zoom- 1st time ever- a drama sting 4 a lemon!
Finally someone who makes proper Pesto, most recipes online show it to be way too oily and runny, and what will happen when those Pestos take the heat from the noodles is that it will split. This Pestos consistancy looks perfect to put it in a bowl with some Fussili and pour a little bit of pasta water on top to bind it, then toss it and you will have the perfcet dish!
Perfect way to use pesto! Thank you! 😍
I want this channel to grow for millions to see. I love this guy
😍😍😍
Every time I watch him cook I feel like I want to cook WITH him. There’s some kind of happiness radiating from his cooking lol😅
Chef radiates LOVE when he cooks! That is why his recipes are amazing!
I have been an avid home cook for many years and have collected a mountain of cookbooks…… but since I have found “My friend “ Jean-Pierre on RUclips my complete love of cooking has doubled 10 fold and his sheer joy for the art of cooking and teaching is infectious 💙💙 He brings sunshine into any rainy day xx Merci Beaucoup from New Zealand xx
A man who is down to earth with his recipes. Simple and wholesome goodness and easily explained. Great person to listen to who holds your attention with his spirit and enthusiasm. My choice of chefs. They say when you’re the best you don’t need the rest.
So nice of you Thank you! 😀
I have no idea of how, where you did your training, but my god you are entertaining and actually know wtf you are talking about... So fun to see :D
Dear Chef Jean-Pierre,
I absolutely adore your videos.
Your cooking is amazing, your personality is captivating and your humour has me laughing aloud.
Thank you so much.
Wow, thank you Johnny I am glad you are enjoying our channel! 😍
U r the true definition of cooking with passion. U cook like an artist
Thank you so much 🙂 😍
The sudden Lemon made my day. Never expected the metal gear sound :D
Pesto, like butter, is “Fabulous!” A good Pesto, is a staple in any kitchen. Thanks Chef, for making it look so easy.
My daughter and i love Chef JP. She is 11 years old but loves cooking and baking. Im a new chef, but mama mia am i learning a lot from JP
My life is better since I found this channel
I love this man. I am convinced he drinks a little wine during each filming before to get loose.
Thank you for being you chef. don’t stop making videos
I love how everything can be frozen for seventeen years! You Chef are magical!♥️💞🙏🙏🙏🙏🎶🎶🌞✌️👶
Chef jean was the 1st celebrity chef when i started collecting. Never a let down and good for whatever level you are cooking at,
chef Jean-Pierre is so passionate about what he does. It's an absolute pleasure to watch your videos chef!
Thank you! 😍
I would love to see a show about the contents of your freezer. Would certainly be very instructive 😉
I love the 'Rocket science' exactitude of the Chef Jean-Pierre measuring system - you know what you want, measuring is less important than knowing what it looks like and what it tastes like. Cooking is as much an attitude as it is a feeling. Chef's JP's emotional approach to measuring is how I cook, how my mother cooked and how all the Italian Nono's I have been fortunate and privilege to meet, cook. Why mess with perfection?
😍😍😍
Don’t we all keep our nuts in the freezer (seriously!). Wink. This guy is a gem.
I keep mine in my wife's purse
Chef Jean-Pierre is so wholesome and fun to watch. I don't care how bad of a day you're having, I feel like these videos would be the perfect cure to turn it around.
I made the cherry custard pie for some friends a couple weeks ago and they loved it. Thanks, Chef!
Tried this recipe today. Basil was beautiful so it was perfect timing. DELICIOUS!
I ran straight to the grocery store and bought the ingredients. I'm going to make some and freeze it.
I'll see you guys back in 17 years and I'll prove to you that Chef Jean-Pierre is right.
Note to self: 7th of May 2038 is an important date
@James, I'll be 69 by then so probably I won't be around by then. 😂🤣😅
Chef you prove your value with each video.
"it's not the measure it's about what you are looking for" man this guy makes food that is emotion
Basil is growing in the garden as we speak. Can't wait make your recipe. Thanks Chef.
I love Chef. As a Paresian goes, he's very upbeat, non-confrontational, very inspiring an humourous. Need more chefs like him.
Chef, so darn awesome. I love you and cannot stop smiling with your teachings. Today a better cook💋thanks to YOU!
Omg I’m sooo happy to have found this channel. 👏🏾 you guys should advertise your channel so more people can find it. I’m so excited to binge watch & start cooking.
Your sense of humor, as well as your cooking expertise, keeps me coming back! You make me happy just being able to watch your program!! 👍👌💓😊
I say "It's not rocket science it's cooking" love his style!
@Summer Lightfeather perhaps a back-up generator...😏🥰👍🏻👩🏼🍳
@Summer Lightfeather God bless you😇 Sounds like you're covered on all levels. #EmPowered
I am making this for the first time. I am always confident following Chef J-P. He is so full of love peace and joy. The 3 ingredients that make every dish memorable. Merry Christmas Everyone! God bless us all.
Thank you for the kind words! Merry Christmas! 🙏❤️
Measure carefully of course. I am with you. How many Grandmothers do you know ever measure anything, yet still produce stunning food. Love your work JP.
I find it a lot easier to follow a chef who uses the same measures as I do. I just picked two basil bushes today, this will be a very timely recipe. Salmon Pesto Tagliatelle is my firm favorite dish to serve it with later this week. We had the creamy garlic chicken with scalloped fried potatoes last night. Wife said to say 'thank you' 😋
I love Chef Jean-Pierre’s energy. When you can make Pesto preparation exciting you’re a Master!
I just discovered your pesto, cher Chef - happy that you do it like my Mom taught me 🥰! I love it with cashew nuts and/or peanuts (the ones from Upper Egypt are out of this world!!). When we get fresh basil I usually make a lot, put it in small glass jars, seal it with olive oil and put them in the freezer. They would keep for ... 17 years 🤣🤣 ... if only we wouldn't eat them before! Whatever one uses it with - it gives it that lil' extra touch, right? Thanks a lot again 🥰 also for the lovely and fun way to present it!! Yours, Eleonora
PS It also makes great apéro : smear on a small cracker, sprinkle a bit of parmesan, a quarter of a cherry tomato in the middle et voilà - that's it!
6:35 “ you wanna little pesto?
-papacube papacube” 😂😂😂 I love these videos
2 videos in one week?!!!!! I ordered ice cube trays today on Amazon.
Dear chef, i will add this receipe to my chicken stock and beef stock reserves in the freezer. I do my reserves every 3 months since i saw your videos of stock. This will be in my list of 3 months reserve. Great! Thanks a lot!
Chef Jean-Pierre is the best!
When I make pesto, I like to allow some of the pine nuts to be only lightly ground so I can actually taste them & feel the crunch. Love this & thanks so much!
Two videos on my birthday .. great gift chef Pierre..... from your fan from Toronto Canada cheers🇨🇦🇨🇦🍷🍺🇨🇦🇨🇦
Happy birthday! 😍
You can put that on anything, chicken,fish,bread, pasta. Fabulous
My very favorite sauce for pasta and other yummy stuff!!
Starts off funny as hell. I love this channel!
After discovering Chef Jean-Pierre (with his humble and energetic energy) its like my eyes have open up and I see food for what it can be for the first time in my 29 years on this earth! Superbe!
That is exactly why I do this! Thank you for the great comment Johannes! 😍
Literally just made/ate this for the 2nd time. Incredible recipe. My 2nd batch I used only a couple cloves of garlic as I am kind of sensitive to that flavor. That's why Chef JP is so great - He teaches one to make the recipe their own rather than have a rigid recipe; he teaches the how and the why; best around.
Another winner from your videos. Made with basil from our garden and I toasted pine nuts and blanched almonds. Crazy good. I slathered some pounded chicken breasts and baked. Was fabulous.
Thank you for sharing. I love watching you. I cannot go 1 day without watching your channel.. I have to have my daily "fix" of Chef Jean Pierre... Love your attitude and sense of humor.. SOOO addictive
🙏🙏🙏😊
Each day when I need a bit more fun I watch or even watch again THE chef show a video. I'm going to make a pesto lasagne and use some pine nuts I don't qualify for the 17-year rule. But I'm sure it's going to be great
Chef Jean Pierre, first of all, I love your name, I always wanted to have that name but I ended up with "John", Lol.
You have the best sense of humor on the internet, and I love all your recipes. I am 66 and just started venturing into cooking about 2-3 years ago, and I wish I started yeeeeears ago, because I love it, and it's my favorite time in the kitchen. I never go strictly by a recipe, but by my own sense of taste and liking. I love Onion & Garlic, my wife hates them, so I'm happy, LOL.
Thanks for being you!!!!!!!!!!!! Keep it coming my friend!
Thank you for the kind words John I am glad you found and enjoy the channel😍
Wonderfully simple and absolutely delicious. Thank you chef Jean-Pierre for always explaining and instilling genuine passion in everything you do. The world LOVES you for it. :)
In every video I watch I pickup something new, which is why I love this channel and the Chef… For instance, I always grated Parmesan and Asiago by hand. I just never though if placing diced pieces in a food processor, yet so obvious and much less work I am wondering why I never thought of doing that… Thus, while I do a decent amount of cooking (and my wife prefers much of my cooking over restaurants), I probably spend two or three times the energy and duration necessary compared to professional chefs. However, just a few short weeks of watching videos on this channel has helped me: reduce the time I spend cooking (many pointers are really on prep work, like having a cooked roux ready to go); reinforced my understanding of the culinary arts; and, helped me refine my skills so that both my quality and efficiency improved… Not to mention, increased my love of butter, wine, and onyo!!!
Thank you for the kind words! It is comment like yours that keeps me motivated to keep going! Godspeed!!!🙏😊👍
That looks delicious!!! Chef, every time I see one of your videos I have to run to the store to try what you just made. And I am never disappointed!
I love, love, basil pesto. I life the advice to put a tablespoon of lemon juice to keep it from oxidizing. I like the idea of putting it in containers and putting it in the freezer so I can have pesto whenever I want.
Some people will say use a pestle and mortar for pesto, but if using a food processor is good for Chef Jean-Pierre, it’s good for me. I made this and it is, in fact, AMAZING.
I am obsessed with the Chef. Today I made the garlic puree and put in ice cube trays. Along with leftover pesto. Tonight its going to be the pork chops with mashed sweet potatoes!
🙏🙏🙏😊
i just love this man hes the only one who gives us receipts that least 17 years at least, thank you sir
You are very welcome 😍
Love when you ask us questions and wait for us to answer. 😄
I bought some ready made in the store. Never again...making my own these days from scratch. Its not easy to prepare food for one but Im learning how much and how to use excess. Nothing goes to waste. Thanks chef...your entertaining as well.
"I make mistakes so you don't make mistakes" Love it !!!!
Dude you are soo French is sensational - this is more entertainment than a cooking school :-)
Thank you very much😊
Ah mon Dieu!! Two in one day!!!
On my to-do list was get a good recipe for pesto since my basil plants are growing so well now. PERFECT timing!
From Egypt absolutely love u chef keep educating us
Ahh! Jean-Pierre tu es formi, formi, formidable!
Chef, you are a special person and an amazing Chef!
Thank you so much 😀 😍
Thank you for your pesto recipe,I’m glad you told us the way you preserve it,I grow a lot of basil 🌿 for my home made tomato 🍅 sauce, for the whole year I like to add the basil to a lot of recipe now I can preserve. Thank you 😊
My pleasure 😊
@@ChefJeanPierrei have raw almonds to make pesto. Should i toast them? Soak them? Skin on or off? Thank you!
Yum! I keep rotating crops of basil in my garden window year round, and rotating batches of pesto in my freezer. Pesto is the besto. 😋
You make me laugh, Chef Jean-Pierre. I always enjoy watching your videos. Love this recipe, too. Pesto Sauce is a favorite of mine. I can definitely back you up in saying that it freezes very well. When it's in the freezer, it looses its color a little bit (kind of fades because of the frost); however, when you defrost it, it turns back into its vibrant green color again and the taste is superb. Thanks for the video, my friend. .......Rob.......
I really love your approach to cooking. It is fun and you don’t complicate things. It is all about taste rather than measuring things like a pharmacist. Taste and what it supposed to look like is the main driver towards a good result. I my world dishes were created by “The Hand” in other words the hand with your sense of cooking to a beautiful tasty dish and it is done measuring by hand. If I ever be in the states, I would like to visit your restaurant to enjoy the experience and, if possible, participate in your cooking classes. Love your shows, I great you and wish you good luck from Australia.
Love pesto. Fresh basil grows like weeds. Thanks again for the full videos.
Un gros merci chef, pour le partage de vos recettes. Bonne santé à vous et votre famille encore bravo... Émile
Chef Jean-Pierre always goes right to 17 for when he wants to express a large number. I don't know why he uses 17, but it killls me everytime. Also, for whoever does the video editing: thanks for the MGS reference meme! Chef Jean-Pierre is funny and the video editor is funny so it's a double serving of funny in each video. Leaves me craving for more!
Thank you 🙏
WOW!!! This looks amazing!! The beautiful green pesto color!! I love the roasted pine nuts and almonds!! I could spread that on crunchy ciabatta bread!! I shouldn't watch your food channel hungry... But, I'm glad I did!! ❤😘 I plan on making this!!
That is the best looking Pesto i ever saw, gotta make this instead of bying supermarket crap.
One of the best chef ever! 💎🌟💎🌟💎
i make pesto in a mortar and pestle to relieve stress, and i usually add almonds! i was so happy you suggested almonds!!!
That is the right way it should be done .
@@norberttietjen6506 yeah but i usually convince someone else to do the smashing part. it takes forever!
“I keep my nuts in the freezer”
Chef chuckles…
I lost it when you said that - Bwahahahaha
LOL
but not even a grin at "I hate rancid nuts"...
@@johnreineck4938 That’s what she said!!!😂😂😂
I am addicted to this channel he is over all other celebrity chefs
Thank you! 😃😍
I want to Thank you Chef, I've had a couple of bad weeks culmantating with my toe being amputated, I watch your recipes and Channel and You always put a Smile on my face, and make me laugh. Thank you for being human and understanding...
I'll always be there for you and support your Channel and talents...
Crazy Man BBQ Company
Bob Cooney
Salt Lake City Utah
I made this last week. I used a small food processer, so I estimated quantities. Wife thought I put too much garlic, and she was right. I used 3, so next time I'll start with one.
I didn't have pignoli, so I used blanched almonds that I toasted a little bit in a dry pan. I ground them in the food processor before I added the other ingredients.
I didn't have parmesan, so I used pecorino romano, which I always have on hand and prefer most of the time anyway.
I didn't even have a lemon on hand, so I used a little distilled white vinegar instead, which you can't taste either. I used it as soon as I made it, so I could have omitted it. . Having to improvise out of necessity is fun for me, even if it's not totally classic as Chef made it. Thank you Chef!
Awesome substitution! 👏👍❤️
Great vid, JP! Pesto is one of the greatest inventions ever. I've been growing forests of basil for years and making my own pesto. Difference is that I use pecorino romano, not parm, at the time of use instead of mixing it in. And it does freeze forever if I put the clear film over it before freezing. Most summers, I'll get 3 to 4 gallons and it lasts all year until the next season.
You've spoilt us chef 2 in one day big fan
Our Indian 'chutneys' are so spicy and heavy! I would love to give this one a try! Thank you, once again, Chef! 👌👍And your videos are always so enjoyable!😁
Thank you chef. Your humor coupled with your teaching style continues to enlighten.
Thank you from Korea❤ we love basil pesto😊
Love the way you explain everything. I learn so much from you. Love your humor too!😅
WOW CHEF JEAN AMAZING .FIRST TIME I,VE SEEN MAKING PESTO ADD SOME LEMON JUICE . THANK YOU VERY MUCH FOR YOUR ART AND SKILL.
NEXT TIME I GIVE A TRY JEAN CHEF.
Great pesto recipe, like every other recipe you present in a funny but professional way. I love the long videos because you share tips in between, this is very precious information, can't wait for the next video :)
I have got so much basil, now I know what I'll be doing with it!
I love this guy. Hè explains things so good and makes it so easy. And he always responds to questions. Thanks you Chef I can’t say it enough you are truly the best chef ever.
Thanks so much 😍
I've made heaps of pesto in my life. I'm doing it like this next time. Thanks so much for sharing this.
I grew my own basil and just made this pesto. I added almonds for the first time but intentionally left the cheese out. I also froze the pesto - another new idea. Thanks Chef!