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

[@krazmokramer]

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!!

[@roquefortfiles]

Jaques is a national treasure. Everything he does is art.

[@JohnKorvell]

Still teaching your simple methods that make such exquisite food. What a gift!

[@Forevertrue]

What a wonderful man. He has been my friend for decades Though he doesn't know it.

[@SamLaney]

the wisdom in almost every sentence is amazing. thank you JP. thank you forever

[@risboturbide9396]

Merci Jacques Pépin! Une Légende 🍻🍻

[@linengray]

Wonderful to see a master chef show you how to cook practically.

[@Twigglesnix]

JP, you're the best there ever was! Thank you for these videos. Each one is a gift! Hope your summer is groovy!

[@docnasty74]

I first watched him years ago when I was a kid. Still awesome after all these years.

[@brianmccarthy6544]

The god of culinary delights strikes again!

[@fayeliu2601]

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….

[@christinebasile6852]

What a fantastic idea on how to preserve Basil! Thanks for sharing you knowledge with the world!

[@bobbyleewv]

from an old comic Norwegian-American cookbook list of cooking terms: "al dente", Italian for not cooked enough.

[@jomarielopez2229]

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!

[@mindylawrence7357]

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.

[@13soap13]

Dear Sir: Thank you so much for making this video! We all love you!

[@artistlovepeace]

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.

[@annettefournier9655]

I'm going to use that basil storing method. And such a beautiful pasta!

[@m.theresa1385]

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]

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?

[@sdki562]

All done . My little cubes a green goddess … Thanks Chef

[@janbettens6625]

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]

Try roasting or searing your cherry tomatoes so that they’re slightly blackened. Delicious spooned on top of basil pesto.

[@sandhill9313]

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!

[@samratroychowdhury8503]

Even if it is not an American Masters video, the dishes of chef Pepin are always fit for a king.

[@georgiafrye2524]

Great tip on freezing pesto. I used to use small plastic containers and this is easier and takes up less space. MERCI....

[@luluc.5820]

Very good explanation about "al dente", I learned something new.

[@generic53]

I love that he's not a "dump and stir" chef.

[@karaamundson3964]

Excellent! I'm on the verge of harvesting basil, making pesto (w/ pumpkin home-roasted seeds) & freezing. Thanks for the tips! Next up? Chimichurri!

[@roberttelarket4934]

Jacques Pépin le Grand!

[@priscillavelazquezs]

Love your kitchen Chef 💕

[@majoroldladyakamom6948]

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]

@@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.

[@dbell582]

One of my favorite dishes yummm 😋

[@lindafromcalifornia1155]

Thanks for showing how to store it in the freezer. 👍👍

[@mervinprone]

That was great. I like my pasta fully cooked too Jacques!

[@boomerrangerron]

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 KZbin 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!

[@ericericson4]

My basil is going crazy, I will have to try it.

[@75midge]

You make my day...'nuff said

[@pplrstrange]

Thank you

[@kristinekuhlmeier8201]

Even his blender looks beautifully aged and French like him!

[@edwardhanson3664]

Love your technique. Looks delicious.

[@EduSodap]

He always makes it so simple and easy to follow

[@islandboy274]

1:50 spider trying to get his 15 minutes of fame.

[@nestorrfortuna1]

Thanks master. Keep cooking!

[@fabricetremblay9023]

Merci Chef Pépin !!!

[@MrWalksindarkness]

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.

[@enockowl681]

The greatest

[@ericlarsen4050]

Jacques Pépin is looking great at 86 years old.

[@aly832002]

I'm making it now. Thank you, chef.

[@vincekilloran843]

No garlic at all? I always toast the pine nuts.

[@belart7057]

Looks amazing..yumm

[@ericbiegler822]

I think Jacque forgot to save a leaf of Basil to decorate plate in the end this time ...🙂..great recipe as usual ...😍

[@lorill2631]

Beautiful.

[@alannorthcarolina1776]

If it has white stripes or cracking on the side, the jalapeño is VERY hot!

[@colinmcdonald2499]

You better up your garden game!

[@annsmith7207]

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]

giving a suggestion to Jacques pepin 😂

[@TRON0314]

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.

[@williammatthews2948]

Looks amazing.

[@kennethcarney5874]

No garlic?

[@lmay1466]

You must use small leave basil for the best pesto; as large leaf is too minty.

[@majoroldladyakamom6948]

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]

Where are those other videos at please? They sound quite amazing & worth watching

[@haimkichik]

wow, I love all your way

[@majoroldladyakamom6948]

Wow! We also love his wayS.

[@TimothyReeves]

insect or spider crawls out from under the basil at 1:13 ha ha - extra protein

[@cscmolts77]

💖💖💖💖

[@enchiladasqueretanas]

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]

no garlic ? no pine nuts ? no pecorino ? parmesan ? water ? even the color is wrong

[@misterjay85]

You have a short attention span this recipe is a homage to the dish for an American on a budget

[@nitraM321]

@@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]

Blame France. France also garnishes pasta with olive oil

[@nitraM321]

@@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)

[@nandi4crc]

No garlic in pesto??

[@rickrussell]

The master is allowed to make a little mess of it!

[@nitraM321]

pitié ne faites pas de recettes que vous ne comprenez pas !! blanchir le basilic ?? pourquoi ??

[@photonotavailable7936]

🤤

[@mauroraimondi5015]

jalapeno in a basil pesto?? well, a frenchman cooking in the US... anything can happen really

[@Hollcall]

"Thats ElDente" but, I don't really like it. hahahahahahahaah Bless YOU SIR..........Either do I. Stick your RAW PASTA. YUCK. COOK IT.

[@deconcoder]

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]

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.

[@nitraM321]

in english, this is heresy, don’t reproduce this recipe,please, this has nothing to do with pesto

[@misterjay85]

How will you ever sleep at night

[@antoniomossa6333]

basil in a blender .. 😱

[@TheRockerxx69]

No please. No blasphemy. Don't touch Italian cuisine!

[@elinwarthel3367]

Oh please don't call this pesto. You'll make all Italian ppl cry.

[@lukehemsworth3686]

Never seen basil blanched for this dish. I used to think he was good but as I’ve been around, he’s terrible.

[@lucianolibanori8384]

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]

Agreed! The jalapeño is 🤮 And the water must be salted.

[@misterjay85]

Just a PSA for all you overdramatic commentators. This is a homage recipe for Americans on a budget

[@ransomcoates546]

Blanching the basil is a culinary horror!

[@rerun3283]

I thought we, as in people who use KZbin, 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!!

[@lucianolibanori8384]

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]

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]

Just because this isn’t Italy doesn’t mean we go along with jalapeño and pumpkin seeds in pesto!

[@misterjay85]

No-body cares Luci

[@Gahrosatti18]

process is so wrong, but so wrong. dont blanch basil

[@Gahrosatti18]

never put jalapeno on pesto. thats a crime come on. so wrong

[@andreaagostini3346]

Totale abominio....

[@antoninotroisi6585]

c'est de la merde, pas du pesto

[@stoballion7584]

🤦🏽👎🏽

[@abramoo5420]

Go to iTaly nd LEARN

[@misterjay85]

This coming from someone who eats undercooked noodles