The Secret to Great Pesto

The Secret to Great Pesto

60g basil leaves
1/2 tsp Diamond Crystal Kosher salt (or 1/4 tsp table salt), plus more to taste
30g pine nuts (1/4 cup)
Zest of 1/2 lemon
10g lemon juice (2 tsp)
1 small garlic clove
15g parmesan cheese, very thinly sliced or grated
53g extra virgin olive oil (1/4 c)
28g room temperature unsalted butter (2 Tbsp)

Process all ingredients except for oil and butter in a food processor, scraping down the bowl a few times. With the processor running, pour in the oil through a feed tube and process until incorporated. Scrape down the sides, add the butter in small pieces and process until homogeneous. Taste and correct for salt. Store in the fridge for up to 2 days with a piece of plastic pressed into the top to prevent discoloration. If refrigerating, bring to room temp in a bowl of warm water, stirring occasionally until the pesto loosens up.

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[cookiediangelo]

She looks like a pianist. Don't ask me why, she just does.

[supersosiska]

Finally! Someone said it: cup of basil is not an accurate measurement! 😁👌

[margieseeley]

Yes, Youtube did need another pesto ( or anything) recipe….because the ingredients need to be by weight! Thank you for finally making that clear. I have been looking for that information instead of sizes, cups, sprigs, and handfulls and other nonsensical measures. Now I’m happy I found your videos.

[kadeshahm]

Came for the pesto, stayed for the accent and personality. 💐. You're a gem Helen. 🌹

[cweb]

Helen: "It's the way I solve pretty much all problems in the kitchen"
Me: "Pomegranate molasses?!"

[SuzanneBaruch]

Butter in pesto. *GENIUS TRICK.* Thanks for sharing that tip!

[bcallaghan]

Love this channel, pragmatic advice with such a light hearted delivery. Helen you're a gem <3

[ClaudioMDB]

One of the things that you haven't mentioned is that Ligurian cooks usually advice is to chill the food processor bowl (?) and blade, to prevent the pesto from overheating and oxidizing. I found this particularly important if you use a small food processor that heats up quickly.
P.s. I like to use some Pecorino sardo (from Sardinia) instead of Pecorino romano, if you find it you suold try it, it's really good ;)

[lisaboban]

I think when COVID-19 finally subsides I need to take a vacation to Boston and attend your class. What a delightful teacher you are!!

[nn]

Watching grandmas in Liguria make homemade pesto with a blender made me realize that the whole craze around a hand made pesto is a farce.

I would MUCH MUCH rather spend the time making a homemade pasta for the pesto than on the pesto itself

[stridery]

You're one of the few people that I actually enjoy listening to! I didn't skip a minute. It's relaxing and educational at the same time :D

[starlakelsey]

I'm growing more basil than I can EVER use. Yes...I need a normal way to make pesto that doesn't cost me $$$$. Pronto! You are just adorable too! My husband loves you and I am not even jealous! To watch you is to love you! Could you please do something on making the perfect egg salad sandwich using compound butter. PLEASE please please

[t.o.]

"Does YouTube need another pesto video?"
Me: clicks on pesto video within 42 seconds of posting anyways

[anirudhg]

That table is such a genius way to remember and invent your own herb sauces. Love Helen and how she teaches cooking in a way that makes you understand WHY, then you automatically understand how.

[GentiluomoStraniero]

I roast the garlic on a griddle. It keeps the garlic from dominating the basil. I usually pour a bit of olive oil on top and refrigerate it. It keeps fresh longer this way and makes cooking a pesto based pasta quick. I then make sure to flatten the pesto, pour a little more olive oil and place it back in the refrigerator.

[bigbrain]

If you ever come across Holy basil, do try it and use cashew for the nut component. This combo makes the best pesto I tried so far.

[EdolasMystogan]

I would add some black pepper from the pepper grinder in it too. It gives it that extra tiny bit of oomph in flavour.

[mesmer]

I just got around to using the basil in my garden and I gave this recipe a whirl. I should have doubled this recipe because it was so good my family polished it off in one dinner. I was looking forward to having some left for a snack. Thank you, Helen!

[yellowbird]

I drow basil and used that first video with the mortar and pestle. I hated every minute if it. Never made it again. Thank you for this video!

[cynthiaking]

I can’t thank you enough, I thought I was a traitor to my Italian heritage because I really never cared for traditional pesto. I have tried more than once to grow my own basil and each time the bugs ate before I could. The next problem was that pine nuts are a little hard to find and crazy expensive. I finally came up with my own version of a pesto that was tasty and most affordable. This video really helped me and gave me some new ideas Chow