Make Spaghetti with Basil Pesto | American Masters: At Home with Jacques Pépin | PBS
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- Опубликовано: 2 окт 2024
- Official website: www.pbs.org/ame... | #AmericanMastersPBS
In the summer, Pépin likes to use fresh basil from his garden to make this pesto recipe. The basil puree can also be made ahead and frozen to enjoy in the colder months.
Ingredients:
8 ounces spaghetti
4 to 5 cups basil leaves
Salt
½ cup extra virgin olive oil
½ jalapeño, minced
1/3 cup nuts or pumpkin seed, pine nuts, hazelnuts, walnuts
3 tablespoons grated Parmesan cheese
½ cup pasta water
Additional extra virgin olive oil, for garnish
Additional Parmesan cheese, for garnish
Method:
Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions. Drain the pasta, reserving 1 cup of the cooking water.
As the pasta cooks, put the basil leaves into a wire strainer and blanch them by dunking the strainer into the boiling pasta water until they wilt, about 30 seconds. Immediately immerse the hot basil in an ice bath to refresh. Drain and press dry.
In the jar of a blender, combine the basil, olive oil, salt, ¼ cup of the reserved pasta water, jalapeño, pumpkin seed or nuts and Parmesan and blend until smooth. Scrape the pesto into a large glass bowl. Using half a cup of the reserved pasta water, rinse out the jar and add to the bowl; taste and adjust the seasoning, if the mixture is too thick, add a little more of the pasta water. Add the spaghetti and toss well. Garnish with additional extra virgin oil and cheese. Let sit for 5 minutes before serving.
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Now in its 36th season on PBS, American Masters was recently nominated for an IDA Award, two Primetime Emmy® Awards and was awarded two News & Documentary Emmys. The series illuminates the lives and creative journeys of our nation’s most enduring artistic giants-those who have left an indelible impression on our cultural landscape-through compelling, unvarnished stories. Setting the standard for documentary film profiles, the series has earned widespread critical acclaim and 28 Emmy Awards-including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special-14 Peabodys, three Grammys, two Producers Guild Awards, an Oscar, and many other honors. To further explore the lives and works of more than 250 masters past and present, the American Masters website offers full episodes, film outtakes, filmmaker interviews, the podcast American Masters: Creative Spark, educational resources, digital original series and more. The series is a production of The WNET Group.
![OsamaSon - ik what you did last summer [Official Music Video]](http://i.ytimg.com/vi/4DIQDnu3mr4/mqdefault.jpg)
the wisdom in almost every sentence is amazing. thank you JP. thank you forever
All done . My little cubes a green goddess … Thanks Chef
Merci Jacques Pépin! Une Légende 🍻🍻
from an old comic Norwegian-American cookbook list of cooking terms: "al dente", Italian for not cooked enough.
This is the first summer that I have grown my own basil. The plant is huge! I was wondering what to do with the excess leaves. Thank you, Chef, for showing me how to store it for use this winter!! Stay healthy!!
pitié ne faites pas de recettes que vous ne comprenez pas !! blanchir le basilic ?? pourquoi ??
It’s beautiful, with so much fresh basil leaves went in there, gotta be very fragrant! Definitely making this! Thank you Jacques!😋😋❤️
Although, I’ve seen him making pesto sauce before, this is the first time didn’t see him put any garlic 🧄 in….
The greatest
Love your technique. Looks delicious.
no garlic ? no pine nuts ? no pecorino ? parmesan ? water ? even the color is wrong
You have a short attention span this recipe is a homage to the dish for an American on a budget
@@misterjay85 i still don’t see why he blanches the basil !! it dilutes the taste, cooking herbs like that reduces the flavor, it’s awful
Blame France. France also garnishes pasta with olive oil
@@misterjay85 sorry i don’t see what you mean, pasta isn’t a tradition in france anyway, and i didn’t mention olive oil (a valid ingredient of Pesto)
JP, you're the best there ever was! Thank you for these videos. Each one is a gift! Hope your summer is groovy!
Thank you
I like to try this. It's like a green pasta.
Looks amazing..yumm
Still teaching your simple methods that make such exquisite food. What a gift!
Thanks master. Keep cooking!
Beautiful.
Very delicious , and thanks for all the great tips. I put my pesto into an ice cube tray then store them in a baggie once frozen. Your method may take up less room. I’ve had the experience of using rancid nuts in a dish and spoiling it, but dunno why I’ve never thought to test them before adding them first. Now I’ll hear you reminding me. I love hearing you in my head as I cook. So many memorable tips.
I alway like watching his video whenever I’m cooking because I always try his new recipe.Hope you’re a good cook like him?
I'm going to use that basil storing method. And such a beautiful pasta!
Excellent! I'm on the verge of harvesting basil, making pesto (w/ pumpkin home-roasted seeds) & freezing. Thanks for the tips! Next up? Chimichurri!
What a fantastic idea on how to preserve Basil! Thanks for sharing you knowledge with the world!
What a wonderful man. He has been my friend for decades Though he doesn't know it.
Thanks so much for the pesto recipe, Jacques. I would like to suggest an addition that I use: I chop grape tomatoes in half and toss them into the pasta/pesto mixture. In the summer, I use fresh off-the-vine tomatoes with a rough chop and add to the pasta/pesto mixture. Just a suggestion --- always works for me!
giving a suggestion to Jacques pepin 😂
If it has white stripes or cracking on the side, the jalapeño is VERY hot!
Jacques Pépin is looking great at 86 years old.
No garlic at all? I always toast the pine nuts.
I must try this when summer is here and basil is plentiful but I must say I would have to add some halved cherry tomatoes fresh and just warmed. I love basil and tomato with parm cheese.
Try roasting or searing your cherry tomatoes so that they’re slightly blackened. Delicious spooned on top of basil pesto.
No please. No blasphemy. Don't touch Italian cuisine!
"Thats ElDente" but, I don't really like it. hahahahahahahaah Bless YOU SIR..........Either do I. Stick your RAW PASTA. YUCK. COOK IT.
wow, I love all your way
Wow! We also love his wayS.
Gosh that looks very good! I can almost smell the basil! I love you remind me that I can freeze items for later use. I freeze my cilantro stems because of you! And it is so true about nuts turning rancid! Did that once......never again!
You better up your garden game!
jalapeno in a basil pesto?? well, a frenchman cooking in the US... anything can happen really
The master is allowed to make a little mess of it!
I bought pine nuts in the bulk food section of my grocery store, at 25.00 a pound I was worried it would be very expensive, but the 1/2 cup I bought for pesto was only 2-3 dollars.
Wow... today is a great yt Culinary day...
Master Chef Jacques Pepin, Chef Frank Proto (ProtoCooks and an ICE Instructor - Institutes of Culinary Education), Master Sushi Chef Hiroyuki Terada, Diaries of a Master Sushi Chef, and Guinnes World Records holder for most slices of a carrot while BLINDFOLDED, and Epicurious ALL downloaded vids today.
Wow, just WOW.
Chef Pepin, I want to give you a big hug!!
Lots of love, huge hugs and proliferous prayers from your eternal sister in Christ somewhere near Seattle.
You are, truly, a Global gem and Master.
👍 ⚘ 🙏❤🙏 ⚘ 👍
Amen... anyone else think so? Of course!!
Where are those other videos at please? They sound quite amazing & worth watching
Not entirely sure, but I believe Mssr. Pepin is Jewish. Perhaps a distant cousin in Christ? They both certainly know something sbout loaves & fishes, apparently.
insect or spider crawls out from under the basil at 1:13 ha ha - extra protein
💖💖💖💖
Wonderful to see a master chef show you how to cook practically.
Thanks for showing how to store it in the freezer. 👍👍
Thank you for making and sharing. Jacques Pepin is absolutely an American Master. He's influenced my cooking and my entire life with his recipes over the decades. He always shares wonderful meals and his cook books are just as warm and heart felt as his cooking demonstrations.
That was great. I like my pasta fully cooked too Jacques!
Simply amazing Jacque! That's why you still remain one of my chef idols! I've been making pesto for several years and have some videos on RUclips as well. I've never heard of blanching first, which I'm thinking might render the taste a bit more mild. And of course I've never used a touch of jalapeno either. My last secret ingredient that I used successfully is of course a touch of lemon juice at the very end! Buon Appetitto!
Very good explanation about "al dente", I learned something new.
You must use small leave basil for the best pesto; as large leaf is too minty.
Even his blender looks beautifully aged and French like him!
1:50 spider trying to get his 15 minutes of fame.
Ay chef, who cares about where you got the recipe? I don’t have heavy cream, maybe I’ll try prepping with sour cream. Thank you for sharing ❤ greetings from Savannah, Ga.! Across the Atlantic!
I admire numerous GREAT chefs that have blessed us by showing us in video, but there is NOBODY like Jacques. Simply the greatest, and beautiful to see the master at work within the last few days and not some archival footage. Wonderful!
Great tip on freezing pesto. I used to use small plastic containers and this is easier and takes up less space. MERCI....
I love that he's not a "dump and stir" chef.
Dear Sir: Thank you so much for making this video! We all love you!
My basil is going crazy, I will have to try it.
You make my day...'nuff said
I first watched him years ago when I was a kid. Still awesome after all these years.
Jaques is a national treasure. Everything he does is art.
Can someone get Jacques a blender that doesn't look like it was bought at a yard sale from a dilapidated folding table?
Methinks that chef Jacques can have any blender he wants but is quite happy with the one he has working the way he knows. Prolly doesn’t have to look at the buttons or figure how to remove it from its base as he might have to with a newer model.
Love your kitchen Chef 💕
Your is possessive.
Your kitchen,
Your spoons or
Your car.
You're, however, is a contraction of the two words you and are.
When in doubt,
Spell it out.
Love you are kitchen, Chef.
He's not a kitchen, last we heard... 🤣👍🤣
Thanks for the grammatical giggles... 👏
@@majoroldladyakamom6948 it was my autotext, I surely know the difference and didn’t even check after submitting my comment, but sheesh you really took it seriously.
One of my favorite dishes yummm 😋
Never seen basil blanched for this dish. I used to think he was good but as I’ve been around, he’s terrible.
I think Jacque forgot to save a leaf of Basil to decorate plate in the end this time ...🙂..great recipe as usual ...😍
Even if it is not an American Masters video, the dishes of chef Pepin are always fit for a king.
process is so wrong, but so wrong. dont blanch basil
I'm making it now. Thank you, chef.
never put jalapeno on pesto. thats a crime come on. so wrong
The god of culinary delights strikes again!
Blanching the basil is a culinary horror!
Oh please don't call this pesto. You'll make all Italian ppl cry.
Jacques Pépin le Grand!
It was Jacques Pepin who awarded an acquaintance of mine, Crescent Dragonwagon, with a James Beard award several years ago for her book Passionate Vegetarian. I was following him before then and now I continue to do so. He's a jewel.
Him touching the pasta right out of the water. Insane. Reminds me when Julia told him he had "asbestos mouth" because he tasted basically something that was boiling. Lolol. Died after hearing that.
No garlic in pesto??
Merci Chef Pépin !!!
basil in a blender .. 😱
He always makes it so simple and easy to follow
🤤
Totale abominio....
Looks amazing.
No garlic?
No spaghetti with pesto, no rice with pesto, no jalapeno to make pesto, no other nuts except pinenuts or eventually wallnuts. Linguine or lasagne are ok, penne ok! Adding salt al the end is horrible! Never do so! Does he know what the real pesto is?
This is America ! We take recipes from the world an adapt them to our liking.
If we want real Italian food, we fly to Italy. Can Italians BBQ like Texas?…..NO!
Just because this isn’t Italy doesn’t mean we go along with jalapeño and pumpkin seeds in pesto!
No-body cares Luci
Just a PSA for all you overdramatic commentators. This is a homage recipe for Americans on a budget
in english, this is heresy, don’t reproduce this recipe,please, this has nothing to do with pesto
How will you ever sleep at night
This is not genovese pesto! Jalapeno is a nonsense! Adding salt to pasta when is coocked and with its dressino is a disaster! Cannot comment more.......
Agreed! The jalapeño is 🤮 And the water must be salted.
I thought we, as in people who use RUclips, had finally put the whistling music behind us. It became a real problem around 2016 when every video had some jackass whistling and strumming a ukulele. Then it went out of fashion and here you are threatening to return it to the mainstream. Shame!!
🤦🏽👎🏽
c'est de la merde, pas du pesto
When I worked as a Sous-Chef, you were the Chef's absolute fave food personality. We used to share a bottle of wine and sit back and relax and watch a couple hours worth of your videos made throughout the decades. Thank you for all you've done and do.
Go to iTaly nd LEARN
This coming from someone who eats undercooked noodles