Forget What You Know About Pesto! 

Bro is doing a PHD in Italian cuisine 💀

If you want to be traditional tho you should also substitute at least part of the cheese with pecorino. Particularly sardinian pecorino . This is due to the history of Genoa that had a strong traiding history.

It should be mentioned that you *have* to avoid cooking the pesto *at all* for the best flavor. Don't add it to the still-hot pan, transfer the noodles out into a mixing bowl with a bit of the pasta water then mix the sauce in. Pesto very much depends on its aromatics which are destroyed by heat. This is one of the biggest problems with store-bought pesto as well, aromatics are both short-lived and volatile, so preserving them is essentially impossible for a shelf-stable product. Storebought pesto has its own charms but it's completely incomparable to homemade.

You should have tried ROASTING or PAN FRYING the pine nuts a little (with no oil) before crushing. Makes them taste LOVELY.

Ha, the first time I ever made pesto, it was when I was trying to just make some basil oil and the pestle and mortar were the closest on hand. I swear, just salt, oil, and basil alone is one of the best tasting things in the world, once you crush and grind it. Unbelievably lovely.

Love your content Alex! 🔥🔥🔥🔥

When was the oil added?

Isn't that very basic pesto? Why should I forget this?

And don’t forget there’s a reason to use a wooden grinder in stead of stone. I don’t know the reason anymore but it’s in the full video. 😊

It tried this(he mentions putting the mortar in the freezer before) and the garlic froze to my mortar instantly lol, had to chisel it off.

I remember when you made dried noodles 😂 amazing content

@frenchguycooking - not sure you still have time to read the comments but you HAVE to visit Aceteria Cavedoni, the oldest balsamico Aceteria in Modena. I know the owners. They are super nice and the son speaks English pretty well. They have a 100+ year old barrel battery. There is so much confusion and misinformation about aceto balsamico.. It needs to be cleared up. Who better than you? 😁

I feel like I'm watching an actual video in tiny parts. I just wanna watch the whole thing man. T-T

Whizzing it up in a food processor introduces heat from the spinning blades, cooking it partially. Pesto has to be raw.

But... this is how I've always made pesto

Should you not blanch the basil and toast the pine nuts??

At least the shorts are still good

Oil?

Wait, what do you use if you're not being traditional? It's always the pound-pound right?

Ça me rappelle tant de soirées bourrées à Paris. On ne peut pas apprendre l'art du pesto que d'un italien qui veut te frapper au visage quand on l'a mal fait

How much did that pesto cost to make?

With different type stone mortar you will get all the tests, the holes in the mortar toke most of it.

This is just basic Pesto, I never done it another way. Is it because you’re French and I’m from Sweden that you don’t know basic cooking and I do…?

Isn't pesto the sum of it's parts?

Alex I love you but you need to get yourself together and not look like you just rolled out of bed and make content. Other than that I love you and the reason is because you are authentic and please say humble.

Uhhh, nope. You just made slush. Pine nuts must be toasted and finely chopped, basil leaves also finely chopped, garlic must be finely minced. Everything should have a slight texture. You’re not making a Slushie. And finally, where’s the butter?! I know, I know, there are different ways to make pesto but just because they made it that way one hundred and seventy five years ago doesn’t make it the best.