Andy Makes BA's Best Pesto | From the Test Kitchen | Bon Appétit
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- Опубликовано: 27 сен 2024
- 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.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
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"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.
*Vinwiki theme starts playing*
Thai red chili paste maybe? Because a mojito needs a very light muddling.
Yes, I'm fun at parties, dammit.
Nick Sande was not expecting a comment about vinwiki here 😂
he does it very wrong he is not supposed to pound, just spin and get an emulsion that way
The reason he probably got hung up mid-sentence is that his thought probably started to veer into "dirty mind" territory and he needed a way to finish it clean. (Pun not intended.)
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.
2019: Goin' Places with Brad Leone
2020: Getting There with Andy Baraghani
Dope
Genius
Omg
Haahahahahah
BA's best
Andy: this is my first time
At least he's using a very good recipe 🤣🤣
😂😂
ikr, if it said "Andy attempts to make pesto", i wouldnt been as unimpressed.
Lol not his first time making it....his first time using a mortar and pestle to make it
@@havefunstaystylish5428 ... wich is the correct/traditional way to make pesto
I’d like to be a pine nut and be taken to a golden place.
I came to make a similar comment!
I am not sure what you mean but if you look anything like the photo you could be a garlic and I'll take you anywhere you want
@MB lol have you tried it before?
I can fix that (͡° ͜ʖ ͡°)
I'd like to be a pine nut and be pounded by Andy.
Missed opportunity to call it BA’s Best-o Pesto.
Up! Up you go! 🚀
Chef John?
thank goodness someone else commented this because it was my first thought seeing this title. Such a missed opportunity.
I literally came here just to comment besto pesto....
Maybe they missed the opportunity on purpose just to lure wordplay lovers into the comments.
Or best pest
BA: Andy makes BA's best pesto...
Andy: I've never made this...
Not his first time to make a pesto, its his first time using a mortar and pestle to make it
@@phish021 If you want to check the vid again, He made the said recipe, he just wanted to show you have pesto are traditionally made.
That recipe was horrible!!! You never add butter to pesto! NEVER!
I’m horrified, he never practiced before hand and it shows
Andy every 20 seconds: “I think we’re getting there”
i need a video of andy showing us each and every one of his mortars/pestles
Not gonna lie, I'm kind of disappointed there wasn't a tiny "ouch" when he started pounding the garlic.
it happens on rare occasions like sticking sticks in squid
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.
he's a professional chef and you play bass
@@Paradockzz Yes, he is, but he also admits that he has never made pesto in a mortar and pestle before as well.
Yes!! You're absolutely right
Definitely. The mortar and pestle version unfortunately became more like a basil dressing than a pesto. Still I find it commendable, that he gave the traditional way a try.
I too have seen the Italian Squista pesto video
I like the different methods, its the pesto both worlds!
👏
That made chuckle. Here’s an Internet cookie for you 🍪
I see you, and i appreciate you.
ok now I've got the Hannah Montana theme stuck in my head
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
but the issue is with the title... It's not about being mad or annoyed, but about being disappointed.
Nad Kudo BA's not Andy's
it’s literally his job? how to properly use a pestle and mortar is the first thing that comes up when googling how to make pesto and there are a ton of videos on the matter here on RUclips. a little research never hurt anyone.
@@CorailAuxJoues His job is to use an ancient useless tool? No, it's not.
A little research? You mean what he did on camera? Get a brain shithead
@@tzukishiro What he did on camera wasn't research... lmao, and you say "get a brain" how Ironic...
Never thought I'd hear andy say a mortar and pestle takes too long
Every intention to use a food processor (..making lots of it!)
me: * deathly allergic to basil *
also me: lets watch this just in case i’m in the mood for basil
I feel ya, I can't eat cilantro.
Same but with pine nuts 😂
@@tothemasses 😄
@@tothemasses Substitute with Walnuts
Substitute with spinach
*Andy mashing mortar & pestle **1:08*
*Italia Squisita has left the chat*
Hahah never mash man its not what a mortar and pestle is for lol
Chris Bombino I love Italia Squisita. Golden advice.
He thought he was making papaya salad
Spot on!
i went and watched italia squisita's video because of this comment and theirs makes Andy's look like a CRIME
"It's definitely ugly, but delicious..." this had me dying
William Chen he describe me perfectly
“definitely ugly but delicious”
me
@Tim Evans clever!
No ur not. Ur adorable
@Tim Evans nice
People who dislike Bon appetit vids are subscribed to tasty
If We Won OMGGGGGSIFHVFGJH
Tasty has Babish featuring in their videos.
Babish is boringgggg
i subscribe both
@@n0harmhesarmed I find him soothing and entertaining
“I never ever make spaghetti”
Yeah, Andy, we can tell
Watching him struggle with the spaghetti was like watching me struggle with being a functioning adult 🤣
the mortar pesto would have been more creamy had he: 1. pounded the pine nuts longer, 2. pounded the basil a lot more, 3. used less oil. The basil/pine nuts/parm has a ton of natural oil. You can use barely any olive oil, otherwise it dominates the taste of the basil.
Thank you. I was looking for this comment.
Don't use butter or pasta water, just a touch of olive oil if seems a little bit "dry".
His pounding technique was also wrong. it shouldve been a more grinding/rotating motion rather than a slamming up and down motion
Yeah, and in a small mortar like that first one everything on its own first and combine in the end
You don’t “pound” with a pesto. At all.
“And a little of pasta water, Duuuh” I love this man haha he’s hilarious! More videos!😂
I love Andy's style. Characterized by high levels of dissociation.
3:00 ".. a Mojito?"
Andy: Yes, a Mojito.. that's EXACTLY what I was going to say
Am I the only one appreciating how Chris is in almost every ba video?!
Svea Nwiem dude is a hard worker, is always there
As an Italian, a proper Genovese in particular (zeneize), i really appreciate the mortar try ;) the butter is not traditional but it's interesting! Thanks for researching and trying the most traditional recipe you could ;)
Butter is traditional in my house 😏
The butter somehow seems sacrilegious to me. But since I make pesto without parmagiano reggiano, I probably shouldn't say anything. (I was vegan previously. Now, while I eat dairy, I can't eat aged cheeses due to migraines. I also don't really like the taste of dairy now after being vegan for so long.)
Made me think, what about everyone talks about their favourite pasta shape and application with that shape?
large
@@jhubeJELLO lol, it's kinda sad that this is the only response. For the record, I prefer vermicelli (angel hair) pasta. But I can't eat large amounts of gluten anymore without consequences, and there is no GF version of thin pasta. So I just live with the hand I've been dealt. *cue tiny violin*
hi, i love the pasta that looks like little bows, no idea what its name is, and i think it goes really well with a lot of cheese, some garlic and maybe ham or bacon pieces.
@@treehouse_bee if you look up bowtie pasta, you'll find the name! ;)
we (people in Genoa) don't toast the pine nuts
you can add all the salt later, together with the basil
so it will help crushing the leaves
and we put a little bit of fiore sardo (uhm.. pecorino sardo) with the parmigiano too
and use it on gnocchi... or trofiette... or trenette
or do "mandilli de sæa" (thin lasagna sheets)
good job
Dario Manzotti ben detto 🙏🏻 pinoli nel forno, ma perché?! 🤔
Can't wait for Italia Squisita to find out about this.
Seriously
I just thought about this too. "He tosted da painuts 🤦♀️"
They already made a video about pesto genovese, luckily Andy missed the golden opportunity to get ROASTED
I love Chris in the background of BA videos
I remember being subscribed to ba since they had like 200k. Any other OGs
Me : *feelin down*
BA: *hits me with andy*
Andy: my pine nuts.
My bussy: yes.
I wish I could delete someone else’s comment
@@laurenkim9419 I second this
Same sis
Substitute 1/4 cup of the oil for lemon juice. It's friggin amazing. It brightens up the flavor profile so it isn't as heavy and oily, and it pairs beautifully with the basil. The chemical reaction also really pops the green so you don't get a super dark pesto.
I love that you show the name of the ingredients. I can translate them to understand better the recipe ❤️❤️❤️
"its definitely more satisfying, in the mouth"
So is this before or after the pounding?
at least he pounded by hand... so maybe after
I was going trough the comments for exactly this one
Yay! I've missed our tightly-clad king 🤗
Who is strangely not tightly-clad right now 🤔
that table really needs a ceiling mounted camera or something.
reading the comments.. glad I'm not the only one finding innuendos in Andy's word choices..."nuts" .. "pounding".. "satisfying in the mouth" ..😆
I love Andy’s smirk 😏 when he eats really good food lol
Though the mortar is better... You should freeze the blades and container of the food processor or add very cold ingredients to avoid warming up too much the basil, or it can become sour and darken up. Don't rush it.
Use a swirly motion with force applied on leaves to make a creamy paste way faster than pounding.
I did that with a ton of papaya leaves once cause my family got dengue.
Me: *diets*
Bon Appetit: I’m about to end this whole mans career
pesto isn't really heavy on weight loss diets though?
@miklosl88 dem gainz bruh
I never had even heard of pesto until I visited Rome about 8 years ago and tried pesto and spaghetti. I’ve made it once a week as a dinner ever since. Yum
11:48 Chris impersonation xD
I use almond, walnut and Västerbottenost (a unique Swedish version of permasan one could say). It’s a richer dish and quite delicious. I actually prefer it to genovese.
Aw you're not supposed to smash the mortar with the pessel, just apply a whole lot of pressure while making circle motions, i think it works better
"it's definitely ugly... but delicious"
big mood @ everything i ever cooked in life
"It's definitely ugly but delicious." Oh my god, me.
I don't know if it has been said already in the comments but in Italy it is not encouraged to use a food processor because the motion of the blades produces enough heat to 'cook' the basil and thus changes the flavor. Also, it's important to know what kind of basil leaves you are using: young or mature. The motion with the pestle is not correct, it should be a slower, not a smashing/chopping motion...and it was too much oil! I am sure that the pasta with butter tastes very good, but it is not common in Italy especially with pesto!
3:03 every guy watching this knows what your saying!
ive been on a andy-binge. honestly in love with him. love u andy!
Ah. Pesto is the Italian Mojito.
They should have every person compete to make the cheapest meals, for example: andy vs chris, cheapest breakfast, and Claire vs Brad for cheapest lunch. It'd be super interesting and helpful!!!
I want Andy to take me to a golden place
Proof that Andy is just the paid actor/personality out of all of the presenters on BA. And Brad used to be a carpenter...
BA videos: exists
People in the comments: *innuendo*
Andy and pesto - is this heaven?
Don't use a marble mortar, they're crap. Marble is smooth, meaning everything will just kinda slide around and not get grind down right. You want to use a mortar with sides that are coarse, so a stone mortar is the way to go.
Andy Baraghani: A Golden Place
Tries it for the first time. Calls it BAs best 😎
Wait i'm not funny enough to be this early 😭😔 idk what to say
Being funny is kinda hard
Saves a cup of pasta water for later. Later has 4 liters of pasta water next to the saved cup of pasta water
Why put this up so late in the growing season when the basil is overmature, dead, or dying? This would have been a perfect August release...
I live in Florida. Just sayin…
My favorite use for pesto is putting it on a warm piece of bread and topping it with an over-easy egg. ❤️
I love Andy
*T H E R E S N O W A Y*
As italian I have to say this is the only video I trust outside Italy until now.
Big up!
me, born and raised and living in genoa: i really hope i won't have to yell at andy for 12 minutes straight
chiabee14 well, did you?
@@1TieDye1 the actual pesto looked/sounded right (both versions, doing it in a mortar is super difficult). but when he used SPAGHETTI i just... no. (i realise it's a minor thing, but it is truly something you would NEVER do. also the butter at the end). but overall, i'm glad i didn't have to yell too much lol
How do you feel about tortellini and pesto?
I didn't mind the mortar and pestle pesto (i like my pesto to be rough) but the butter is a big no-no. Why oh why would you add butter
Italians never really have to, they just do.
This is so good! Made this for dinner with shrimp and it was a hit!
Just tried it on a Nutri-bullet (since I don’t have a blender let alone a food processor), and without pine nuts and it was DELICIOUS 😍
World's tallest camera person or box? You decide.
What an AMATEUR!
No one:
Andy: I think we're getting there.
andy quoted frank ocean at 6:40 lmfao
I personally like seeing the cameras and film crew involved in the shots. It's additionally interesting
*Andy pounding the basil*
*Camera pans closer as to not see the big picture*
*Andy is pounding*
As soon as i saw the pine nuts i started drooling lol 🤤😋
Andy, mortar and pestle. Name a more iconic trio... I'll wait.
andy, lemon juice, butter
Finally! I feel like you've been referencing this video for months!
You don’t even have to do all that, just throw it all in the food processor at once, whole garlic cloves, chunks of parmesan. No need for all this faff, I make homemade pesto this way all the time (and there’s absolutely no need to add pasta water or butter!)
Andy pounding things in a mortar is my love language
i'm deathly allergic to pine nuts and i have a dairy allergy, but i am WATCHING THIS FOR YOU ANDY
Isn't a cooking show supposed to show you how things are done? ...and not how someone that seems like he never did this dish before struggles to kind of figure it out? No? Okay, my bad 🤷🏼♂️
Love your content and love making pesto with a M&P. I'd recommend chiffonading then finely chopping the basil before grinding with the M&P. It really speeds the process of getting the whole thing creamy. Also, I only add splashes of oil until it is almost totally done as too much oil in the M makes it hard to really get the leaves into a magical paste. Finally, I like to do small batches as it's faster and the basil oxidizes (hope I'm using this term correctly) quickly (small oil adds help slow this).
Did anyone else notice that the oil didn’t actually go into the food processor?
Edit: 6:30
Some did yes
I make pesto all the time. My special ingredient that adds another level is a bit of honey. Just a tad bit of sweetness.
Thats what i did afterwards 2:02
In classic pesto the pine nuts are not roasted but, of course, everyone can make according to preference. I think I prefer them untoasted.
Well done, Andy. Looks delicious.
I have made Pesto not as good as this though....😢....
Am I the only one spotting Kevin McHale in the background? There must be a back-to-back chef video coming up, yay!
"I don't ever cook spaghetti".
And yet, he looks so natural with it.
There is also the third method of chopping everything with a knife and slowly integrating the garlic and pine nuts and then just mixing in oil at the end.
A larger mortar pestle might help? Just more surface area to be crushing on.
Pound it like you would WHAT Andy??? Hmmmm?/🤔😜
That existential fear in Andy's eyes sometimes is such a mood.
an amazing budding assistant director
i’m just waiting for the angry italians to comment
Well he did overcook the pasta.
The recipe with the food processor was good, the one with the mortar and pestle was good in the intentions but bad in the technique (just need some more practice), the choice of pasta was okay but not perfect (the perfect choice would be trenette as long shape and trofie as short shape) and finally the butter is a big no-no as pesto is enough oily by itself and doesn't need more fat.
This would be your somewhat-angry italian comment
S Lena As they should.
@@teddysalad8227 it is indeed quite entertaining
I'm not mad, just disappointed.