Pesto: original recipe by Italian Michelin chef 

I like the level of respect and appreciation between the two.

What a respectful masterchef. He's gentle and very knowledgeable, kudos to the young chef for respecting this man.

This setting: white tablecloths, white walls, parquet and the Mediterranean Sea outside the window. It's a delight.

Slow grinding in a non- porous receptacle, like in a marble mortar, will produce an emulsion that neither a food processor nor a blender can. This is for three reasons. One, FP create too much heat, even with a chilled carafe. Even a slow speed means more time for the blades and motor to warm the carafe and the ingredients. This is the least of the problems, however. Second, FP and blenders incorporate air into the emulsion which makes the process take longer, further giving opportunity to produce heat and introduce air molecules thus diluting flavor. Third, FP and blenders create a foam by rupturing the plant cells thereby separating water from the starch. The essential oils do not bind to the fiber but float in water, diluting flavor and giving a bloated mouth feel. Try making basil pesto with a proper mortar and pestle and a FP or blender. The difference in aroma, mouthfeel and flavor will be obvious.

Allora il momento più bello più epico per me ( forse fatto di proposito), é stato quando l'allievo chiede di sostituirsi al maestro proprio quando era il momento. Che meraviglia ragazzi. Questo video sarà anche fatto di proposito, è giusto per questo che ammiro tanto il lavoro. Perché sono esattamente così gli italiani. Apprezzo infinitamente la vostra cultura. Detto da un albanese. Cresciuto in Italia però, ehh . Ps: io però mi ricordo che a volte volavano delle madonne pure, ma questo era dovuto al mio scarso impegno di fare l'allievo . E mica solo in cucina. Voi italiani vi impegnate parecchio in tutto. ✌🏻👍🏼

I just made this and it was the best pesto I’ve ever had in my life!!! When you add pasta water it goes this amazing silky texture, literally tastes like cream!!

Bravissimi! !! Finalmente degli chef bravi e senza quell'aria di sufficienza che. ...spesso rompe! !!!

Thank god for the existence of this channel. I made this pesto. Nothing like ever made before. Thank you and please continue the amazing work.

This video made me want to move to Italy for a few years and completely immerse myself in their beautiful culture.

This recipe, the way is prepared, is the best I have seen here in RU-vid. It makes looks all the other recipes bad. Cooking is about creativity, and with creativity comes variations. But when it comes to tradition, nothing comes close to the result. Amazing to see a master class of this recipe for free here. Yes you can quickly prepare pesto with a food processor at home, but it won't come close to this traditional way or preparation. If you pay attention to all the details well explained here, you will get a nice paste that mixed with your pasta will give you an amazing dish. Thank You for sharing this with us.

I never realized how important the size of the pestle is. The one that came with my mortar is way too small. No wonder I've been frustrated with it! I've tried using it in the proper manner but always had to resort to pounding in order to get things processed. Thank you for sharing your insight and the lesson.

l'umiltà dello chef Giuliano è una cosa bellissima !

I never write comments on RU-vid, but I just wanted to say that this is one of the most beautiful videos that I've ever seen. Great job!

This is the best RU-vid channel by far, I´m Spanish and I have a huge respect for Italian cooking tradition. Every video from this channel is a masterclass from many great italian chefs, and all of them are for free. We should be thankful.

This is the best italian cooking RU-vid channel, hands down. Very easy to impress people with what you learn from here.

I lived for a year in Genova and tried all different types of dishes with pesto but this truly looks amazing. It's got this beautiful light green colour unlike most of the pesto you get. The consistency is also different because it's much more uniform where most Pestos will look like bits and pieces floating in oil. I am SO going to give this one a try

We call this 'chammanthi' ചമ്മന്തി in Kerala, India. Substitute coconut for pine nuts, curry leaves (related to basil) for basil, unheated coconut oil for the olive oil, and our granite mortar pestle for their marble one. Of course, the taste is very different, but the technique is the same. We also add hot green chillis.

When I first saw this, I just thought he was being anti-technology and using mortal pestle would not make a big difference - but when I made it OMFG! the flavour is so gooood and little basil goes a long way. I am so grateful to this genius humble chef.

lo chef Giuliano chissà quante ne avrà viste eppure ha una grandissima umiltà di fronte al maestro!

I'm not even Italian, indian. , but my aunt and granny always made chutneys in m&p. I could never achieve that emulsified feeling from a blender.

I am really gratefull for this wonderfull series of videos. You absolutly spread a Real Cuisine which improves lives and makes family come together for the meal and real food. Please accept my best wishes and I gratefullness for what you do. Greatings from Poland

I enjoyed this more than I thought I would! Il loro accento italiano è così rinfrescante! ambientazione molto bella e il pesto è di uso universale!❤️❤️❤️

Italy: amazing level of respect to tradition and INGREDIENTS! All other countries: just blend it all!

my famiy is mexican. my dad will make some salsas in a mortar and pesto and cream avocados for guacamole in a mortar and pesto...the texture is incredible and would be unimaginable in a blender...i guess this process for pesto is like that.

Such a beautiful video. Loved the care & respect among the chefs❤️

Tanta roba, vera tradizione. Complimenti allo chef

Respect to the ingredients, the experience and the tradition. Beautiful.

I'm learning Italian for the first time, following with English subtitles is super helpful. Grazie!

Muy interesante. Me fascina cómo el chef Mauro explica todos los detalles de la receta tradicional del pesto, la importancia de la elección de los productos y del porqué del proceso; por otro lado la humildad del chef Giuliano es ejemplar, la atención que presta al trabajo de Mauro y el interés que muestra por la experiencia y consejos de este.

I'm speechless, touched to the tears, thank you very much for this demonstration. I was transported to Italy in this video.

There’s so much love and technique put into this pesto. Very finesse.

Great job chef. Thank you for sharing your experience. Love this video!

Thanks to this channel I'm learning to cook and I'm beginning to understand some Italian at the same time.

Bellísimo, what a treat to have these types of instructions from these talented italian chefs, in my experience as a chef it is always these small lessons and tricks that have the greatest influence. It is interesting to hear their Italian dialect, I did not realize that they used the ‘th’ sound on soft a ‘c’ like they do in Spain, they sound strikingly similar, also sounds a lot like Catalan.

So I started making pesto using a food processor and I’ve never seen a finished product that looked that balanced, a true beautiful product!

What an awesome video with a senior master teaching a younger master how to make pesto. Watching the process brought me back to my childhood, watching my Spanish grandmother make aioli from scratch. I grow my own basil. I will make this superb pesto with the ingredients I can get to the best of my ability. I grow my own basil and garlic. Great way to use the fresh ingredients. So inspiring!

Awesome people, awesome videos, awesome channel you guys are the whole package!! thank you so much.

I love the respect they have for the ingredients and the farmers.

Fantastico , sapere che si usa il pestello con il mortaio in marmo ci riporta indietro nel tempo, e fa risaltare il vero sapore del Pesto e ci riporta all’antica tradizione . Mia suocera lo ha sempre usato. GrazIe di avermi fatto rivivere il passato in questi 5 minuti di video sincero. Grazie a buona continuazione.

Oh my worrrddddd! This is REAL authentic no special machine pesto. Just mortar and pestle. I need to buy a big one so I can make that. 😋😋😋😋😋😋

*sigh* schooled again... ... and loving it! thanks for the great vid!

Good food takes time. Well appreciated. Grazie.

beautiful finished product. i'm glad I watched

You can see when someone enjoys their profession. A real passion, lovely!

Just made that pesto. I am never using a blender again. It was amazing!

just warms my heart how they treat each other . i can almost smell that amazing Pesto. in love !

Superb videos. And to me the bonus comes in listening to the exquisitely beautiful Italian language (I have an uncommonly strong affinity for all the Romance languages). Thank you, Italia Squisita!

They are having fun and it makes me have fun too...great video!

I read somewhere stating that Italy is, in away, a homeland for all people...it's hard to explain, yet watching this video and others about Italy, i can relate to this statement.

i wish the best for these two and this RU-vid channel. thank you for enlightening us and giving us such great energy and mood

Thank you for sharing this treasure!

Wonderful, simple pesto recipe from a true Master!

Prayers and blessings for Italy. Recover well from this crisis brother.

Okay another one on my bucket list. I need to try this pesto.

Bravissimo ! E un piacere sentire i commenti dei due cuochi. Sensibilità italiana, perfetta conoscenza dei prodotti...Mi pareva di essere in Liguria. Grazie ! Andrea di Francia.

Bellissimo video. Mille grazie, Chef.

Nice that the experienced chef showed no ego, unlike most

video 10% pesto and 90% GRAZIE!

Loveliness - simple pure kindness of making food. Every day should be with this sort of intention.

I like that it doesn't have too much oil, just the right amount. Good quality ingredients and good technique make all the difference.

You see ! This is why for me the Italian kitchen is the best in the world , every single little element is so important. I love it !

i'll definitely be trying for that beautiful crema texture, i love this channel!

The beauty and simplicity is what makes it.

Los amo, gracias por compartir su conociemiento!!!

Che maestria! Al fatto dei vederlo come una crema formata principalmente dai vari oli essenziali non ci avevo mai pensato.

Mauro Ricciardi è una persona splendida e umilissima. Tra le persone con cui vorrei sempre aver a che fare

wonderful..... thanks for the masterclass about a good pesto!!!! 😋😋😋🍝🍝🍝

No wonder why the setting looked familiar, lived close to Ventimiglia almost my whole life! And now, watching videos like these to remind me of all the wonderful food we get to eat in this region.

so much passion to just grind a couple of ingredients together

Il vero pesto col mortaio, ottimo😍😋

I have so much basil growing so I made this last night. It was fantastico e bellissimo

Una cosa meravigliosaaaaa!! Grazie chef!

I cooked for years, 3rd gen in my family. I like this a lot. What I noticed: I really appreciate that they took the time to remove the green shoot that was starting to grow from the garlic, they are bitter and should always be removed I like the creamy emulsified consistency ( You definitely don't get that in a food processor, the cheese, especially a good reggiano, is way too hard for the blade of the processor to smash to a paste like it does with a mortar and pestle ) Food processors just really bruise and smash things, and smashing delicate herbs makes them go stale rather quickly. It's kind of like using a very sharp knife to chiffonade herbs VS smashing them with the blade of a dull knife. You'll routinely see novice cooks with dull knives making bruised smashed herbs in restaurant kitchens that quickly ( Like during service ) turn into what looks like smashed grass from under a lawn mower, while a proper herb chiffonade as part of any good cook's mise will last through a busy service without even wilting on the line, even in the heat I like the fact the basil they use is proper, and not having flowered ( Flowering herbs produce rather bitter terpenes ) When basil flowers, most farmers just keep selling it and cooks keep using it.....yech I like the fact their fingers are hairless, shows they still spend plenty of time on the line As for the arguments about how " it should be made "- that's entirely up to the cook. I personally think a chunky pesto is nice in some applications, and not nice in others. The pesto in this video would look great on a hot steak, and would literally melt, while a chunky pesto that is normally made in most restaurant would break into an oily mess if placed on a steak Also, you left out cheese in the ingredients list, so technically it's 6 ingredients and not 5

The video and the masterful chefs do a great job of demonstrating the technique of making the pesto. One thing I have a question is what are the itemized and weighted ingredients that produce such an excellent result. I have personally tried to estimate the proportions from what I could see and read in subtitles but achieved a good (but not perfect) consistency. An update with the proportions of ingredients would be very helpful!

finalmente una grande ricetta e un grande maestro..complimenti respect...

Grazie Maestro. Grazie grazissimo!!! Soprattutto per i consigli tecnici

"Continuo io intanto te mi prepari il parmigiano" A Speraindio, due stelle Michelin, uao 😂😂😂

Spending 8 mins of my life watch two grown men pound vegetables! :D

Semplicemente perfetto! Just perfect! W l'Italia, W la Liguria!!

Very educational... learning so much.

Cozinha italiana é melhor que francesa. Pronto, falei!

the food at Le Clarence is so good!

Love it! Grazie mille!

Maravilloso gracias por esto

I really wish I could smell and taste it!

Fossero tutti umili come Giuliano.. bravi

Thank you from America for these traditional and amazing recipes!

I am a big fan of learning HOW to original cook/prepare food. I tried this by myself and collected a big bowl of basil from my plants. It took me more than 1 1/2 hours to do it. But I really can recommend everyone to just try it once. the outcome is great, even it is a hard effort to get there. but man.. I like how they show how much fun cooking can be... but nowadays it's just about buying food, and eating it as fast as possible without thinking about what is inside.

gonna show my parents this , they have been trying to do a good pesto for long time. I love food culture im shit as a cook but seeing diffrent styles and cultures excities me food is a language of its own. Love from Northern Sweden. and västerbotten cheese is the king of cheese ^^

Now RU-vid chefs must review this :-))

I never knew that pesto is supposed to look this bright. Love learning with this channel!!

It’s a pleasure to watch

Grandi ragazzi! Apprezzo l'umiltà di Giuliano (nonostante la sua esperienza)

I wish he’d actually finished the dish. I’d like to see how he incorporates the pesto and pasta...

Que humildad del joven chef. Realmente aprecio la enseñanza. Muy fresca la conversation entre dos generaciones de chefs.

Ho abitato in Imperia e le taggiasche son le olive piu buone. mi ricordo il frantoio di stágata, olio buonissimo, mi manca in Olanda

6:43 the discipline is unreal I would have stuck the spoon in my mouth ;)

Awesome, thanks!

This video is the definition of love

O que mais me impressiona é o respeito que o aprendiz tem pelo professor