Тёмный

Make Spaghetti with Basil Pesto | American Masters: At Home with Jacques Pépin | PBS 

American Masters PBS
Подписаться 116 тыс.
Просмотров 67 тыс.
50% 1

Official website: www.pbs.org/americanmasters | #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.
Subscribe to the American Masters channel for more clips: bit.ly/1JmUCu5
Enjoy full episodes of your favorite American Masters films: www.pbs.org/americanmasters
FOLLOW AMERICAN MASTERS:
Facebook: / americanmasters
Twitter: / pbsamermasters #AmericanMastersPBS
Instagram: / pbsamericanmasters #AmericanMastersPBS
TikTok: / pbsamericanmasters
FOLLOW PBS:
Facebook: / pbs
Twitter: / pbs
Instagram: / pbs
Shop: www.shop.pbs.org/
___________________________________
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.

Развлечения

Опубликовано:

 

10 авг 2022

Поделиться:

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист
Посмотреть позже
Комментарии : 106   
@leesagrrl
@leesagrrl Месяц назад
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.
@roquefortfiles
@roquefortfiles 9 месяцев назад
Jaques is a national treasure. Everything he does is art.
@Forevertrue
@Forevertrue Год назад
What a wonderful man. He has been my friend for decades Though he doesn't know it.
@SamLaney
@SamLaney Год назад
the wisdom in almost every sentence is amazing. thank you JP. thank you forever
@risboturbide9396
@risboturbide9396 Год назад
Merci Jacques Pépin! Une Légende 🍻🍻
@JohnKorvell
@JohnKorvell Год назад
Still teaching your simple methods that make such exquisite food. What a gift!
@bobbyleewv
@bobbyleewv Год назад
from an old comic Norwegian-American cookbook list of cooking terms: "al dente", Italian for not cooked enough.
@krazmokramer
@krazmokramer Год назад
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!!
@linengray
@linengray Год назад
Wonderful to see a master chef show you how to cook practically.
@sandhill9313
@sandhill9313 Год назад
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!
@brianmccarthy6544
@brianmccarthy6544 Год назад
The god of culinary delights strikes again!
@fayeliu2601
@fayeliu2601 Год назад
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….
@docnasty74
@docnasty74 Год назад
I first watched him years ago when I was a kid. Still awesome after all these years.
@13soap13
@13soap13 Год назад
Dear Sir: Thank you so much for making this video! We all love you!
@generic53
@generic53 Год назад
I love that he's not a "dump and stir" chef.
@annettefournier9655
@annettefournier9655 Год назад
I'm going to use that basil storing method. And such a beautiful pasta!
@christinebasile6852
@christinebasile6852 Год назад
What a fantastic idea on how to preserve Basil! Thanks for sharing you knowledge with the world!
@Twigglesnix
@Twigglesnix Год назад
JP, you're the best there ever was! Thank you for these videos. Each one is a gift! Hope your summer is groovy!
@samratroychowdhury8503
@samratroychowdhury8503 Год назад
Even if it is not an American Masters video, the dishes of chef Pepin are always fit for a king.
@jomarielopez2229
@jomarielopez2229 Год назад
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!
@janbettens6625
@janbettens6625 Год назад
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.
@m.theresa1385
@m.theresa1385 Год назад
Try roasting or searing your cherry tomatoes so that they’re slightly blackened. Delicious spooned on top of basil pesto.
@artistlovepeace
@artistlovepeace Год назад
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.
@luluc.5820
@luluc.5820 Год назад
Very good explanation about "al dente", I learned something new.
@kristinekuhlmeier8201
@kristinekuhlmeier8201 Год назад
Even his blender looks beautifully aged and French like him!
@m.theresa1385
@m.theresa1385 Год назад
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.
@jamesanderson5845
@jamesanderson5845 Год назад
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?
@enockowl681
@enockowl681 Год назад
The greatest
@mindylawrence7357
@mindylawrence7357 Год назад
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.
@edwardhanson3664
@edwardhanson3664 2 месяца назад
Love your technique. Looks delicious.
@georgiafrye2524
@georgiafrye2524 Год назад
Great tip on freezing pesto. I used to use small plastic containers and this is easier and takes up less space. MERCI....
@colinmcdonald2499
@colinmcdonald2499 Год назад
You better up your garden game!
@NewfieAsianKid
@NewfieAsianKid 7 месяцев назад
I like to try this. It's like a green pasta.
@ericericson4
@ericericson4 Год назад
My basil is going crazy, I will have to try it.
@ericbiegler822
@ericbiegler822 Год назад
I think Jacque forgot to save a leaf of Basil to decorate plate in the end this time ...🙂..great recipe as usual ...😍
@dbell582
@dbell582 Год назад
One of my favorite dishes yummm 😋
@roberttelarket4934
@roberttelarket4934 Год назад
Jacques Pépin le Grand!
@lindafromcalifornia1155
@lindafromcalifornia1155 Год назад
Thanks for showing how to store it in the freezer. 👍👍
@mervinprone
@mervinprone Год назад
That was great. I like my pasta fully cooked too Jacques!
@75midge
@75midge Год назад
You make my day...'nuff said
@aly832002
@aly832002 9 месяцев назад
I'm making it now. Thank you, chef.
@nestorrfortuna1
@nestorrfortuna1 Год назад
Thanks master. Keep cooking!
@belart7057
@belart7057 Год назад
Looks amazing..yumm
@islandboy274
@islandboy274 Год назад
1:50 spider trying to get his 15 minutes of fame.
@pplrstrange
@pplrstrange Год назад
Thank you
@EduSodap
@EduSodap Год назад
He always makes it so simple and easy to follow
@alannorthcarolina1776
@alannorthcarolina1776 Год назад
If it has white stripes or cracking on the side, the jalapeño is VERY hot!
@vincekilloran843
@vincekilloran843 Год назад
No garlic at all? I always toast the pine nuts.
@boomerrangerron
@boomerrangerron Год назад
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 RU-vid 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!
@karaamundson3964
@karaamundson3964 Год назад
Excellent! I'm on the verge of harvesting basil, making pesto (w/ pumpkin home-roasted seeds) & freezing. Thanks for the tips! Next up? Chimichurri!
@lorill2631
@lorill2631 Год назад
Beautiful.
@fabricetremblay9023
@fabricetremblay9023 Год назад
Merci Chef Pépin !!!
@priscillavelazquezs
@priscillavelazquezs Год назад
Love your kitchen Chef 💕
@majoroldladyakamom6948
@majoroldladyakamom6948 Год назад
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... 👏
@priscillavelazquezs
@priscillavelazquezs Год назад
@@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.
@MrWalksindarkness
@MrWalksindarkness Год назад
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.
@williammatthews2948
@williammatthews2948 Год назад
Looks amazing.
@kennethcarney5874
@kennethcarney5874 Год назад
No garlic?
@TRON0314
@TRON0314 Год назад
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.
@annsmith7207
@annsmith7207 Год назад
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!
@lingkaing9581
@lingkaing9581 Месяц назад
giving a suggestion to Jacques pepin 😂
@ericlarsen4050
@ericlarsen4050 Год назад
Jacques Pépin is looking great at 86 years old.
@nitraM321
@nitraM321 Год назад
pitié ne faites pas de recettes que vous ne comprenez pas !! blanchir le basilic ?? pourquoi ??
@lmay1466
@lmay1466 Год назад
You must use small leave basil for the best pesto; as large leaf is too minty.
@haimkichik
@haimkichik Год назад
wow, I love all your way
@majoroldladyakamom6948
@majoroldladyakamom6948 Год назад
Wow! We also love his wayS.
@cscmolts77
@cscmolts77 Год назад
💖💖💖💖
@enchiladasqueretanas
@enchiladasqueretanas 9 месяцев назад
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!
@nitraM321
@nitraM321 Год назад
no garlic ? no pine nuts ? no pecorino ? parmesan ? water ? even the color is wrong
@misterjay85
@misterjay85 Год назад
You have a short attention span this recipe is a homage to the dish for an American on a budget
@nitraM321
@nitraM321 Год назад
@@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
@misterjay85
@misterjay85 Год назад
Blame France. France also garnishes pasta with olive oil
@nitraM321
@nitraM321 Год назад
@@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)
@majoroldladyakamom6948
@majoroldladyakamom6948 Год назад
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!!
@computergamer888
@computergamer888 Год назад
Where are those other videos at please? They sound quite amazing & worth watching
@justpeachy4938
@justpeachy4938 Год назад
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.
@TimothyReeves
@TimothyReeves Год назад
insect or spider crawls out from under the basil at 1:13 ha ha - extra protein
@rickrussell
@rickrussell Год назад
The master is allowed to make a little mess of it!
@photonotavailable7936
@photonotavailable7936 Год назад
🤤
@nandi4crc
@nandi4crc 11 месяцев назад
No garlic in pesto??
@mauroraimondi5015
@mauroraimondi5015 Год назад
jalapeno in a basil pesto?? well, a frenchman cooking in the US... anything can happen really
@deconcoder
@deconcoder Год назад
Can someone get Jacques a blender that doesn't look like it was bought at a yard sale from a dilapidated folding table?
@m.theresa1385
@m.theresa1385 Год назад
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.
@Hollcall
@Hollcall Год назад
"Thats ElDente" but, I don't really like it. hahahahahahahaah Bless YOU SIR..........Either do I. Stick your RAW PASTA. YUCK. COOK IT.
@nitraM321
@nitraM321 Год назад
in english, this is heresy, don’t reproduce this recipe,please, this has nothing to do with pesto
@misterjay85
@misterjay85 Год назад
How will you ever sleep at night
@antoniomossa6333
@antoniomossa6333 7 месяцев назад
basil in a blender .. 😱
@TheRockerxx69
@TheRockerxx69 Год назад
No please. No blasphemy. Don't touch Italian cuisine!
@elinwarthel3367
@elinwarthel3367 Год назад
Oh please don't call this pesto. You'll make all Italian ppl cry.
@ransomcoates546
@ransomcoates546 4 месяца назад
Blanching the basil is a culinary horror!
@lucianolibanori8384
@lucianolibanori8384 Год назад
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.......
@MD-md4th
@MD-md4th Год назад
Agreed! The jalapeño is 🤮 And the water must be salted.
@misterjay85
@misterjay85 Год назад
Just a PSA for all you overdramatic commentators. This is a homage recipe for Americans on a budget
@Gahrosatti18
@Gahrosatti18 Год назад
process is so wrong, but so wrong. dont blanch basil
@andreaagostini3346
@andreaagostini3346 Год назад
Totale abominio....
@Gahrosatti18
@Gahrosatti18 Год назад
never put jalapeno on pesto. thats a crime come on. so wrong
@antoninotroisi6585
@antoninotroisi6585 Год назад
c'est de la merde, pas du pesto
@rerun3283
@rerun3283 Год назад
I thought we, as in people who use RU-vid, 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!!
@stoballion7584
@stoballion7584 Год назад
🤦🏽👎🏽
@lucianolibanori8384
@lucianolibanori8384 Год назад
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?
@pl-mn2ro
@pl-mn2ro Год назад
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!
@MD-md4th
@MD-md4th Год назад
Just because this isn’t Italy doesn’t mean we go along with jalapeño and pumpkin seeds in pesto!
@misterjay85
@misterjay85 Год назад
No-body cares Luci
@abramoo5420
@abramoo5420 Год назад
Go to iTaly nd LEARN
@misterjay85
@misterjay85 Год назад
This coming from someone who eats undercooked noodles
Далее
🤔
00:28
Просмотров 386 тыс.
Sauteed Steak
14:45
Просмотров 1,2 млн
How to Make FRESH BASIL PESTO Like an Italian
11:17
Просмотров 1,9 млн
Jacques Pépin's Ham and Cheese Soufflé | KQED
24:01
19 июля 2024 г.
0:20
Просмотров 1,3 млн