Andy Makes BA's Best Pesto | From the Test Kitchen | Bon Appétit

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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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.

[guycoulson]

BA's best
Andy: this is my first time

[tychowozniaki]

"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.

[Chef_PC]

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.

[FortYort]

2019: Goin' Places with Brad Leone
2020: Getting There with Andy Baraghani

[barducapepper]

Missed opportunity to call it BA’s Best-o Pesto.

[princessoftides]

I’d like to be a pine nut and be taken to a golden place.

[andrebuiza]

Waiting for the thirsty comments asking Andy to mortar their pestles

[katief]

Andy every 20 seconds: “I think we’re getting there”

[phish]

BA: Andy makes BA's best pesto...

Andy: I've never made this...

[BadHairdayKimmie]

This would have been a PERFECT time to blindfold Chris and have him taste each version and decide which way tastes best.

[Bafael_Reyna]

"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.

[matsmusicpage]

feel a bit empty watching garlic getting crushed on BA without brad telling me about allicin..

[fennavanderwall]

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

[Passionforfoodrecipes]

I like the different methods, its the pesto both worlds!

[kristallovesbear]

Not gonna lie, I'm kind of disappointed there wasn't a tiny "ouch" when he started pounding the garlic.

[londongrl]

Never thought I'd hear andy say a mortar and pestle takes too long

[muniberful]

i need a video of andy showing us each and every one of his mortars/pestles

[RHSwiftie]

“And a little of pasta water, Duuuh” I love this man haha he’s hilarious! More videos!😂

[Astronometric]

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, to much oil.

[SachaDoesPortuguese]

“I never ever make spaghetti”

Yeah, Andy, we can tell