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.)
"Exactly like you would do a mojito." * Glares at the camera and raises eyebrows * I tell you, man. BA needs an Instagram account of just kitchen innuendos.
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
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.
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.
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.
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.
@@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.
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 ;)
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.)
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
On the Italia Squisita channel, they say that a lot of mortar and pestle sets have a pestle whose smashing head is too small for the mortar. The result is a slower, less even grind. I think it's mentioned specifically in one of their pesto demonstrations, but it's in a few videos.
Tom Haflinger They also say pesto should not be crushed but caressed - with gentle rotating wrist action. No pounding as it causes the basil to oxidise and darken.
Part of the problem with your mortar and pestle version is that you are not supposed to toast the pine nuts. By doing so you are drying out the natural oils that you need to achieve the proper texture of the pesto. Also requires less olive oil.
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
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.
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.
You should be grateful that "boomers" share their skills and knowledge refined during a lifetime -although in a critical manner - instead of defending a video like this one where Andy clearly stated he has no idea wtf he's doing.
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.
Andy, you have to use a stone mortar AND pestle! The salt only goes so far when grinding. What you need is the stone on stone friction to break up everything consistently, only adding a bit of salt to the garlic and at the end for taste.
Actually if you have a look at the Serious Eats look at mortar and pestles they found the larger version of the one Andy uses is the best for pesto. As Andy half admits here, it was more down to user error than a failure of the tools.
@@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
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.
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
I mean Andy is famous for having many pestles and mortars! How did he not manage to make pesto ever using one of them?! I have just the one and I have made it multiple times!!
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.
ok i literally just made some pesto in my food processor (thank you farmers market) I fudged a bit, as I didn't have enough pine nuts, so helped "supplement" with toasted shelled pistachios (cos they're green, yo). It turned out FANTASTIC. It's not as bright green as Andy's version, but SO tasty!
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!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
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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
"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.)
2019: Goin' Places with Brad Leone
2020: Getting There with Andy Baraghani
Dope
Genius
Omg
Haahahahahah
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.
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.
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
Waiting for the thirsty comments asking Andy to mortar their pestles
i feel like you have that backwards for many people broski lol
He really gave that garlic "a little pound"
Something tells me he doesn’t mind guys like me thinking about his pounding and swirling technique.
@@zeriyx lmaoo or pestle their mortars we don't discriminate here
lmfao!
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”
This would have been a PERFECT time to blindfold Chris and have him taste each version and decide which way tastes best.
just dont ask him what kind of cheese is in it
@Tim Evans ??
@@Tessa.tier01 Chris starts off tasting with his nose first. Which is very important to taste, scientifically speaking!
this would have been a perfect time to blindfold ME and do whatever
feel a bit empty watching garlic getting crushed on BA without brad telling me about allicin..
Really doesn't feel right.
*Alisson
Don't forget about that maillard reaction too 😂😂
It’s like a two-part epoxy
I was thinking that he called brad when he was calling the camerawoman :(
"Exactly like you would do a mojito."
* Glares at the camera and raises eyebrows *
I tell you, man. BA needs an Instagram account of just kitchen innuendos.
there's @meme_appetit !!
There’s @outofcontextBA on Twitter
@@annet2091 yesss I love this instagram. The team also follows this instagram!
No thanks. Everyone who'd be making things camera would be aware of the fact and try to fit innuendos anywhere. Itll lose its magic very quickly.
The fact that he said "pound it like.." and he smirked
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
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
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!)
i need a video of andy showing us each and every one of his mortars/pestles
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...
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
“definitely ugly but delicious”
me
@Tim Evans clever!
No ur not. Ur adorable
@Tim Evans nice
*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
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
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
"It's definitely ugly, but delicious..." this had me dying
William Chen he describe me perfectly
“I never ever make spaghetti”
Yeah, Andy, we can tell
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.
Watching him struggle with the spaghetti was like watching me struggle with being a functioning adult 🤣
Andy: I'm going to teach you how to make this classic pesto recipe
Andy:...
Everyone:...
Andy: Actually I don't really know
*Roll credits*
its not his first time to make a pesto, its his first time using a mortar and pestle to make it
He even put butter in there, omg.
“And a little of pasta water, Duuuh” I love this man haha he’s hilarious! More videos!😂
3:00 ".. a Mojito?"
Andy: Yes, a Mojito.. that's EXACTLY what I was going to say
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! ;)
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.)
I love Andy's style. Characterized by high levels of dissociation.
Am I the only one appreciating how Chris is in almost every ba video?!
Svea Nwiem dude is a hard worker, is always there
Andy's use of the words pound and smash in this is realllllllly funny for no other reason than I'm a child
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
One day we'll see Brad rather than Chris working quietly in the background.
Who am I kidding? That will never happen.
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?! 🤔
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
I love Andy
Yay! I've missed our tightly-clad king 🤗
Who is strangely not tightly-clad right now 🤔
I love that you show the name of the ingredients. I can translate them to understand better the recipe ❤️❤️❤️
On the Italia Squisita channel, they say that a lot of mortar and pestle sets have a pestle whose smashing head is too small for the mortar. The result is a slower, less even grind. I think it's mentioned specifically in one of their pesto demonstrations, but it's in a few videos.
Tom Haflinger They also say pesto should not be crushed but caressed - with gentle rotating wrist action. No pounding as it causes the basil to oxidise and darken.
that table really needs a ceiling mounted camera or something.
Part of the problem with your mortar and pestle version is that you are not supposed to toast the pine nuts. By doing so you are drying out the natural oils that you need to achieve the proper texture of the pesto. Also requires less olive oil.
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
"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
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.
I love Andy’s smirk 😏 when he eats really good food lol
ive been on a andy-binge. honestly in love with him. love u andy!
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.
reading the comments.. glad I'm not the only one finding innuendos in Andy's word choices..."nuts" .. "pounding".. "satisfying in the mouth" ..😆
Fortunately, Italia Squistia has already done their "Boomer generation Italian chefs get mad at pesto videos" video.
Edit: Spelling
Went to go look for the video. Found it... and their next video is how to make Pesto in a mortar and pestle... with the same flipping tool Andy used.
That’s not fair. Sometimes, they also praise the video if it sticks to the original and does it well.
You should be grateful that "boomers" share their skills and knowledge refined during a lifetime -although in a critical manner - instead of defending a video like this one where Andy clearly stated he has no idea wtf he's doing.
@@ImV4Vendetta ok boomer
Andy's weekly video quotas: I
Pesto: -
This is so good! Made this for dinner with shrimp and it was a hit!
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
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.
11:48 Chris impersonation xD
Saves a cup of pasta water for later. Later has 4 liters of pasta water next to the saved cup of pasta water
I want to platonically marry this man
I saw him first
Andy pours the oil into the part of the food processor that's meant to plug the hole haha 6:25
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
Blanching the basil will help keep a greener colour
Ah. Pesto is the Italian Mojito.
Making this tonight THANK YOU
Andy: Cooks spaghetti version.
Also Andy: does not even plate it at all 😂
Well done, Andy. Looks delicious.
I want Andy to take me to a golden place
Any video starring Andy is an automatic win 😍 And how has no one made a Friends joke. “Would you say your pesto is the besto?”😆
"It's definitely ugly but delicious." Oh my god, me.
Andy, you have to use a stone mortar AND pestle! The salt only goes so far when grinding. What you need is the stone on stone friction to break up everything consistently, only adding a bit of salt to the garlic and at the end for taste.
Actually if you have a look at the Serious Eats look at mortar and pestles they found the larger version of the one Andy uses is the best for pesto. As Andy half admits here, it was more down to user error than a failure of the tools.
BA videos: exists
People in the comments: *innuendo*
Pesto is my favorite food and Chris is my favorite chef
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.
Made it and loved it, thank you for sharing this amazing recipe !!!
3:03 every guy watching this knows what your saying!
This just made me salivate and very hungry....I went to the kitchen immediately to make some
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…
All these cooks are so funny his face when he said pound... 😂 stop lol
Wait i'm not funny enough to be this early 😭😔 idk what to say
Being funny is kinda hard
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.
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.
I mean Andy is famous for having many pestles and mortars! How did he not manage to make pesto ever using one of them?!
I have just the one and I have made it multiple times!!
Because there are a lot of cuisines.
*T H E R E S N O W A Y*
Aww. Andy is adorable 😍
No one:
Andy: I think we're getting there.
Lmao when he was struggling getting the spaghetti in the cup I was dying
no offense but i dont think he knows how to use a mortar and pestle but its ok lol
I love the fact the Andy said "I think we're getting there". It's nice to know I'm not the only clueless one in the kitchen.
I think this episode could have been title "Andy gets high then makes pesto"
Andy Baraghani: A Golden Place
World's tallest camera person or box? You decide.
I liked this dish very much
Did anyone else notice that the oil didn’t actually go into the food processor?
Edit: 6:30
Some did yes
"it's definitely ugly... but delicious"
big mood @ everything i ever cooked in life
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.
ok i literally just made some pesto in my food processor (thank you farmers market) I fudged a bit, as I didn't have enough pine nuts, so helped "supplement" with toasted shelled pistachios (cos they're green, yo). It turned out FANTASTIC. It's not as bright green as Andy's version, but SO tasty!
you guys really missed an opportunity to call this the "Besto"
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!