Andy Makes BA's Best Pesto | From the Test Kitchen | Bon Appétit

Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes BA's very best pesto. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[@guycoulson2724]

BA's best Andy: this is my first time

[@JamesCarneval]

At least he's using a very good recipe 🤣🤣

[@sarahmazzarrino9782]

😂😂

[@kaijeevan]

ikr, if it said "Andy attempts to make pesto", i wouldnt been as unimpressed.

[@havefunstaystylish5428]

Lol not his first time making it....his first time using a mortar and pestle to make it

[@nadkudo1798]

@@havefunstaystylish5428 ... wich is the correct/traditional way to make pesto

[@tychowozniaki9269]

"and just pound it like you would ..." I'm sad that someone helped him out after that sentence. That is a sentence that has to stand in the room.

[@nicksande6880]

*Vinwiki theme starts playing*

[@yossarian3]

Thai red chili paste maybe? Because a mojito needs a very light muddling. Yes, I'm fun at parties, dammit.

[@garrettisrael]

Nick Sande was not expecting a comment about vinwiki here 😂

[@simontja]

he does it very wrong he is not supposed to pound, just spin and get an emulsion that way

[@jackielinde7568]

The reason he probably got hung up mid-sentence is that his thought probably started to veer into "dirty mind" territory and he needed a way to finish it clean. (Pun not intended.)

[@FortYort]

2019: Goin' Places with Brad Leone 2020: Getting There with Andy Baraghani

[@kamela13]

Dope

[@susans7606]

Genius

[@XxBoomerangPonyxX]

Omg

[@StiniogCo]

Haahahahahah

[@barducapepper4063]

Missed opportunity to call it BA’s Best-o Pesto.

[@KimberlyGreen]

Up! Up you go! 🚀

[@Bradimus1]

Chef John?

[@asuwannabe2015]

thank goodness someone else commented this because it was my first thought seeing this title. Such a missed opportunity.

[@juicemister]

I literally came here just to comment besto pesto.... Maybe they missed the opportunity on purpose just to lure wordplay lovers into the comments.

[@octopu5ie]

Or best pest

[@princessoftides87]

I’d like to be a pine nut and be taken to a golden place.

[@samuelboundy7184]

I came to make a similar comment!

[@jomangeee9180]

I am not sure what you mean but if you look anything like the photo you could be a garlic and I'll take you anywhere you want

[@jomangeee9180]

@MB lol have you tried it before?

[@Denzio.]

I can fix that (͡° ͜ʖ ͡°)

[@curt8806]

I'd like to be a pine nut and be pounded by Andy.

[@phish021]

BA: Andy makes BA's best pesto... Andy: I've never made this...

[@JVirocel]

Not his first time to make a pesto, its his first time using a mortar and pestle to make it

[@JVirocel]

@@phish021 If you want to check the vid again, He made the said recipe, he just wanted to show you have pesto are traditionally made.

[@joeljuarez8620]

That recipe was horrible!!! You never add butter to pesto! NEVER! I’m horrified, he never practiced before hand and it shows

[@katief7047]

Andy every 20 seconds: “I think we’re getting there”

[@andrebuiza4794]

Waiting for the thirsty comments asking Andy to mortar their pestles

[@zeriyx]

i feel like you have that backwards for many people broski lol

[@timechaser1119]

He really gave that garlic "a little pound"

[@o-_-ojb]

Something tells me he doesn’t mind guys like me thinking about his pounding and swirling technique.

[@andrebuiza4794]

@@zeriyx lmaoo or pestle their mortars we don't discriminate here

[@WillChizzleMyNizzle]

lmfao!

[@Chef_PC]

Andy has that sudden existential fear grip his face every once in a while that the editors focus on more. I love it. It’s so Andy.

[@BadHairdayKimmie]

This would have been a PERFECT time to blindfold Chris and have him taste each version and decide which way tastes best.

[@SoftSemtex]

just dont ask him what kind of cheese is in it

[@Tessa.tier01]

@Tim Evans ??

[@acedianPianist]

@@Tessa.tier01 Chris starts off tasting with his nose first. Which is very important to taste, scientifically speaking!

[@supertobino]

this would have been a perfect time to blindfold ME and do whatever

[@matsmusicpage]

feel a bit empty watching garlic getting crushed on BA without brad telling me about allicin..

[@unquietgrave4444]

Really doesn't feel right.

[@ThePuffi27]

*Alisson

[@austiiee1953]

Don't forget about that maillard reaction too 😂😂

[@thedanalcantara]

It’s like a two-part epoxy

[@bouchib4165]

I was thinking that he called brad when he was calling the camerawoman :(

[@Passionforfoodrecipes]

I like the different methods, its the pesto both worlds!

[@maniestacio9245]

👏

[@fredichon]

That made chuckle. Here’s an Internet cookie for you 🍪

[@RedVelvetRabbit]

I see you, and i appreciate you.

[@brockolea]

ok now I've got the Hannah Montana theme stuck in my head

[@Bafael_Reyna]

"Exactly like you would do a mojito." * Glares at the camera and raises eyebrows * I tell you, man. BA needs an Instagram account of just kitchen innuendos.

[@annet2091]

there's @meme_appetit !!

[@pickles2791]

There’s @outofcontextBA on Twitter

[@asuwannabe2015]

@@annet2091 yesss I love this instagram. The team also follows this instagram!

[@100nujabes]

No thanks. Everyone who'd be making things camera would be aware of the fact and try to fit innuendos anywhere. Itll lose its magic very quickly.

[@KingJulian628]

The fact that he said "pound it like.." and he smirked

[@kristallovesbear]

Not gonna lie, I'm kind of disappointed there wasn't a tiny "ouch" when he started pounding the garlic.

[@allieg1696]

it happens on rare occasions like sticking sticks in squid

[@londongrl4559]

Never thought I'd hear andy say a mortar and pestle takes too long

[@roniquebreauxjordan1302]

Every intention to use a food processor (..making lots of it!)

[@muniberful]

i need a video of andy showing us each and every one of his mortars/pestles

[@fennavanderwall9746]

For everyone criticising his mortar and pestle techniques: he literally said this was his first time making pesto with it, he wanted to try it on camera, and he admitted he needed practise . So please, just chill

[@nadkudo1798]

but the issue is with the title... It's not about being mad or annoyed, but about being disappointed.

[@arcasyard5305]

Nad Kudo BA's not Andy's

[@CorailAuxJoues]

it’s literally his job? how to properly use a pestle and mortar is the first thing that comes up when googling how to make pesto and there are a ton of videos on the matter here on KZbin. a little research never hurt anyone.

[@tzukishiro]

@@CorailAuxJoues His job is to use an ancient useless tool? No, it's not. A little research? You mean what he did on camera? Get a brain shithead

[@iTzEPICME]

@@tzukishiro What he did on camera wasn't research... lmao, and you say "get a brain" how Ironic...

[@Astronometric]

The mortar and pestle are used in the wrong way here. When doing pesto you should never beat the basil, instead it should be broken by using the friction generated by rotative movements of the the pestle against the walls of the mortar. In this way the fibers of the leaves will be broken in a different way and it will incorporate more air. Also, waaaaaaay to much oil.

[@Paradockzz]

he's a professional chef and you play bass

[@PresidentBarackbar]

@@Paradockzz Yes, he is, but he also admits that he has never made pesto in a mortar and pestle before as well.

[@jadejaguar69]

Yes!! You're absolutely right

[@bjorngerlach7829]

Definitely. The mortar and pestle version unfortunately became more like a basil dressing than a pesto. Still I find it commendable, that he gave the traditional way a try.

[@peterobyrne5048]

I too have seen the Italian Squista pesto video

[@chrisbombino]

*Andy mashing mortar & pestle **1:08* *Italia Squisita has left the chat*

[@bhushibhushi4181]

Hahah never mash man its not what a mortar and pestle is for lol

[@teddysalad8227]

Chris Bombino I love Italia Squisita. Golden advice.

[@mrsem6670]

He thought he was making papaya salad

[@Porcupinel]

Spot on!

[@violdagamba]

i went and watched italia squisita's video because of this comment and theirs makes Andy's look like a CRIME

[@user-mh6lj3ox8b]

me: * deathly allergic to basil * also me: lets watch this just in case i’m in the mood for basil

[@dibutler8935]

I feel ya, I can't eat cilantro.

[@tothemasses]

Same but with pine nuts 😂

[@dibutler8935]

@@tothemasses 😄

[@TheNameIsRaziel]

@@tothemasses Substitute with Walnuts

[@TheNameIsRaziel]

Substitute with spinach

[@marissascruggs6273]

“definitely ugly but delicious” me

[@shadowreaver752]

@Tim Evans clever!

[@dnasawn8783]

No ur not. Ur adorable

[@deprofundis3293]

@Tim Evans nice

[@christiang19]

People who dislike Bon appetit vids are subscribed to tasty

[@thehorsesnamewasfriday8695]

If We Won OMGGGGGSIFHVFGJH

[@stormrevenant]

Tasty has Babish featuring in their videos.

[@n0harmhesarmed]

Babish is boringgggg

[@prasuns]

i subscribe both

[@yagirlsheila7705]

@@n0harmhesarmed I find him soothing and entertaining

[@WillChizzleMyNizzle]

"It's definitely ugly, but delicious..." this had me dying

[@RD-kw7mk]

William Chen he describe me perfectly

[@sarahbeaton5432]

I love Andy's style. Characterized by high levels of dissociation.

[@RHSwiftie]

“And a little of pasta water, Duuuh” I love this man haha he’s hilarious! More videos!😂

[@svenja7403]

Am I the only one appreciating how Chris is in almost every ba video?!

[@dvomang]

Svea Nwiem dude is a hard worker, is always there

[@RedVelvetRabbit]

Watching him struggle with the spaghetti was like watching me struggle with being a functioning adult 🤣

[@SachaDoesPortuguese]

“I never ever make spaghetti” Yeah, Andy, we can tell

[@RodrigoCastroAngelo]

3:00 ".. a Mojito?" Andy: Yes, a Mojito.. that's EXACTLY what I was going to say

[@orenmizrahi1393]

the mortar pesto would have been more creamy had he: 1. pounded the pine nuts longer, 2. pounded the basil a lot more, 3. used less oil. The basil/pine nuts/parm has a ton of natural oil. You can use barely any olive oil, otherwise it dominates the taste of the basil.

[@no1takethisname]

Thank you. I was looking for this comment.

[@MrAntonioSimone]

Don't use butter or pasta water, just a touch of olive oil if seems a little bit "dry".

[@johnadamczyk6213]

His pounding technique was also wrong. it shouldve been a more grinding/rotating motion rather than a slamming up and down motion

[@chesh1rek1tten]

Yeah, and in a small mortar like that first one everything on its own first and combine in the end

[@BP-or2iu]

You don’t “pound” with a pesto. At all.

[@DiidiMSD]

I love Chris in the background of BA videos

[@AndreaPanattoni]

As an Italian, a proper Genovese in particular (zeneize), i really appreciate the mortar try ;) the butter is not traditional but it's interesting! Thanks for researching and trying the most traditional recipe you could ;)

[@kathkwilts]

Butter is traditional in my house 😏

[@lesleyheidinger19]

The butter somehow seems sacrilegious to me. But since I make pesto without parmagiano reggiano, I probably shouldn't say anything. (I was vegan previously. Now, while I eat dairy, I can't eat aged cheeses due to migraines. I also don't really like the taste of dairy now after being vegan for so long.)

[@thesixteenthfloor3424]

Andy's use of the words pound and smash in this is realllllllly funny for no other reason than I'm a child

[@bohvino]

we (people in Genoa) don't toast the pine nuts you can add all the salt later, together with the basil so it will help crushing the leaves and we put a little bit of fiore sardo (uhm.. pecorino sardo) with the parmigiano too and use it on gnocchi... or trofiette... or trenette or do "mandilli de sæa" (thin lasagna sheets) good job

[@lent_ils]

Dario Manzotti ben detto 🙏🏻 pinoli nel forno, ma perché?! 🤔

[@earlgrey7096]

I remember being subscribed to ba since they had like 200k. Any other OGs

[@jeffpagnutti]

Made me think, what about everyone talks about their favourite pasta shape and application with that shape?

[@jhubeJELLO]

large

[@deprofundis3293]

@@jhubeJELLO lol, it's kinda sad that this is the only response. For the record, I prefer vermicelli (angel hair) pasta. But I can't eat large amounts of gluten anymore without consequences, and there is no GF version of thin pasta. So I just live with the hand I've been dealt. *cue tiny violin*

[@treehouse_bee]

hi, i love the pasta that looks like little bows, no idea what its name is, and i think it goes really well with a lot of cheese, some garlic and maybe ham or bacon pieces.

[@deprofundis3293]

@@treehouse_bee if you look up bowtie pasta, you'll find the name! ;)

[@jah5744]

Can't wait for Italia Squisita to find out about this.

[@gal88b]

Seriously

[@AndreaRodriguez-it9dd]

I just thought about this too. "He tosted da painuts 🤦‍♀️"

[@ImV4Vendetta]

They already made a video about pesto genovese, luckily Andy missed the golden opportunity to get ROASTED

[@tobysawe7574]

Andy: I'm going to teach you how to make this classic pesto recipe Andy:... Everyone:... Andy: Actually I don't really know *Roll credits*

[@JVirocel]

its not his first time to make a pesto, its his first time using a mortar and pestle to make it

[@CodeLikeHell]

He even put butter in there, omg.

[@morganhigh3807]

Yay! I've missed our tightly-clad king 🤗 Who is strangely not tightly-clad right now 🤔

[@MrMovies123456789]

Me : *feelin down* BA: *hits me with andy*

[@azdgariarada]

Substitute 1/4 cup of the oil for lemon juice. It's friggin amazing. It brightens up the flavor profile so it isn't as heavy and oily, and it pairs beautifully with the basil. The chemical reaction also really pops the green so you don't get a super dark pesto.

[@1953668]

I love that you show the name of the ingredients. I can translate them to understand better the recipe ❤️❤️❤️

[@Madillusionist]

reading the comments.. glad I'm not the only one finding innuendos in Andy's word choices..."nuts" .. "pounding".. "satisfying in the mouth" ..😆

[@tobybrown1194]

Blanching the basil will help keep a greener colour

[@tom_something]

On the Italia Squisita channel, they say that a lot of mortar and pestle sets have a pestle whose smashing head is too small for the mortar. The result is a slower, less even grind. I think it's mentioned specifically in one of their pesto demonstrations, but it's in a few videos.

[@CBEEBLE]

Tom Haflinger They also say pesto should not be crushed but caressed - with gentle rotating wrist action. No pounding as it causes the basil to oxidise and darken.

[@mornwind318]

Though the mortar is better... You should freeze the blades and container of the food processor or add very cold ingredients to avoid warming up too much the basil, or it can become sour and darken up. Don't rush it.

[@Maiasatara]

Part of the problem with your mortar and pestle version is that you are not supposed to toast the pine nuts. By doing so you are drying out the natural oils that you need to achieve the proper texture of the pesto. Also requires less olive oil.

[@jarricaguzman7213]

I love Andy’s smirk 😏 when he eats really good food lol

[@MrMopbucket]

One day we'll see Brad rather than Chris working quietly in the background. Who am I kidding? That will never happen.

[@sbv7210]

Proof that Andy is just the paid actor/personality out of all of the presenters on BA. And Brad used to be a carpenter...

[@Eagerphill]

"its definitely more satisfying, in the mouth"

[@mmmhorsesteaks]

So is this before or after the pounding?

[@SoftSemtex]

at least he pounded by hand... so maybe after

[@linus.davide]

I was going trough the comments for exactly this one

[@emmalouise55555]

I never had even heard of pesto until I visited Rome about 8 years ago and tried pesto and spaghetti. I’ve made it once a week as a dinner ever since. Yum

[@SlimothyCricket]

that table really needs a ceiling mounted camera or something.

[@Sualin]

Andy, you have to use a stone mortar AND pestle! The salt only goes so far when grinding. What you need is the stone on stone friction to break up everything consistently, only adding a bit of salt to the garlic and at the end for taste.

[@cichlisuite2]

Actually if you have a look at the Serious Eats look at mortar and pestles they found the larger version of the one Andy uses is the best for pesto. As Andy half admits here, it was more down to user error than a failure of the tools.

[@babayetu9]

Andy: my pine nuts. My bussy: yes.

[@laurenkim9419]

I wish I could delete someone else’s comment

[@thecloudedmountain3682]

@@laurenkim9419 I second this

[@SensorProximity]

Same sis

[@evachpink9118]

Use a swirly motion with force applied on leaves to make a creamy paste way faster than pounding. I did that with a ton of papaya leaves once cause my family got dengue.

[@ThisIsMyFullName]

Don't use a marble mortar, they're crap. Marble is smooth, meaning everything will just kinda slide around and not get grind down right. You want to use a mortar with sides that are coarse, so a stone mortar is the way to go.

[@sophiusdynami3401]

I mean Andy is famous for having many pestles and mortars! How did he not manage to make pesto ever using one of them?! I have just the one and I have made it multiple times!!

[@recoil53]

Because there are a lot of cuisines.

[@weirdpotatoe9533]

Aw you're not supposed to smash the mortar with the pessel, just apply a whole lot of pressure while making circle motions, i think it works better

[@Sj0edjah]

Tries it for the first time. Calls it BAs best 😎

[@FirstWorldProblemz]

11:48 Chris impersonation xD

[@Legionmint7091]

I use almond, walnut and Västerbottenost (a unique Swedish version of permasan one could say). It’s a richer dish and quite delicious. I actually prefer it to genovese.

[@abouttime837]

I want Andy to take me to a golden place

[@Josef4R4m1rez]

ive been on a andy-binge. honestly in love with him. love u andy!

[@hauntedmasc]

"It's definitely ugly but delicious." Oh my god, me.

[@James-yl6mj]

YES to this camera person and more diversity behind the camera

[@ronsrox]

James She has beautiful hands.

[@muhammadahmar389]

3:03 every guy watching this knows what your saying!

[@pantybox]

"it's definitely ugly... but delicious" big mood @ everything i ever cooked in life

[@FingeringThings]

Me: *diets* Bon Appetit: I’m about to end this whole mans career

[@user-jh3kz7dp2z]

pesto isn't really heavy on weight loss diets though?

[@KingGhidora97]

@miklosl88 dem gainz bruh

[@itsjustmeandmycats]

Pesto is my favorite food and Chris is my favorite chef

[@bennettlambert8990]

I want to platonically marry this man

[@ted1091]

I saw him first

[@tylerhatch8962]

Andy Baraghani: A Golden Place

[@Brainstorm4300]

BA videos: exists People in the comments: *innuendo*

[@Aylover]

All these cooks are so funny his face when he said pound... 😂 stop lol

[@stefan514]

Isn't a cooking show supposed to show you how things are done? ...and not how someone that seems like he never did this dish before struggles to kind of figure it out? No? Okay, my bad 🤷🏼‍♂️

[@MicheleAngeliniTenor]

I don't know if it has been said already in the comments but in Italy it is not encouraged to use a food processor because the motion of the blades produces enough heat to 'cook' the basil and thus changes the flavor. Also, it's important to know what kind of basil leaves you are using: young or mature. The motion with the pestle is not correct, it should be a slower, not a smashing/chopping motion...and it was too much oil! I am sure that the pasta with butter tastes very good, but it is not common in Italy especially with pesto!

[@QuickQuips]

Ah. Pesto is the Italian Mojito.

[@sv564708]

Any video starring Andy is an automatic win 😍 And how has no one made a Friends joke. “Would you say your pesto is the besto?”😆

[@bklounge87]

Fortunately, Italia Squistia has already done their "Boomer generation Italian chefs get mad at pesto videos" video. Edit: Spelling

[@jackielinde7568]

Went to go look for the video. Found it... and their next video is how to make Pesto in a mortar and pestle... with the same flipping tool Andy used.

[@elijahmikhail4566]

That’s not fair. Sometimes, they also praise the video if it sticks to the original and does it well.

[@ImV4Vendetta]

You should be grateful that "boomers" share their skills and knowledge refined during a lifetime -although in a critical manner - instead of defending a video like this one where Andy clearly stated he has no idea wtf he's doing.

[@helenaairesdecampos3678]

@@ImV4Vendetta ok boomer

[@08004820]

Andy's weekly video quotas: I Pesto: -

[@angeldreamzzz9692]

I love Andy

[@josealfonso5260]

Andy: Cooks spaghetti version. Also Andy: does not even plate it at all 😂

[@riccardonoe1836]

As italian I have to say this is the only video I trust outside Italy until now. Big up!

[@MinaF99]

You don’t even have to do all that, just throw it all in the food processor at once, whole garlic cloves, chunks of parmesan. No need for all this faff, I make homemade pesto this way all the time (and there’s absolutely no need to add pasta water or butter!)

[@ginjaninjachicka7334]

They should have every person compete to make the cheapest meals, for example: andy vs chris, cheapest breakfast, and Claire vs Brad for cheapest lunch. It'd be super interesting and helpful!!!

[@qpowiejfqpweif]

I wonder if there's anyone named Al Dente or Albert/o Dente.

[@JonathanCurtis]

I swear if Kevin McHale is the next Back to Back Chef I’m gonna CRY! My love!

[@mattsaburn3055]

Why put this up so late in the growing season when the basil is overmature, dead, or dying? This would have been a perfect August release...

[@kathkwilts]

I live in Florida. Just sayin…

[@sonjaesquivel5831]

I love the fact the Andy said "I think we're getting there". It's nice to know I'm not the only clueless one in the kitchen.

[@12301231234]

I think this episode could have been title "Andy gets high then makes pesto"

[@DatBeastGurrl678]

Lmao when he was struggling getting the spaghetti in the cup I was dying

[@bethanypeek]

Did anyone else notice that the oil didn’t actually go into the food processor? Edit: 6:30

[@elvyde1]

Some did yes

[@roymcgowan215]

A lil lemon though. Chefs kiss!

[@babayetu9]

*Andy pounding the basil* *Camera pans closer as to not see the big picture* *Andy is pounding*

[@jessicabush8061]

My favorite use for pesto is putting it on a warm piece of bread and topping it with an over-easy egg. ❤️

[@urisgarage9739]

*T H E R E S N O W A Y*

[@jerrybell9763]

This is so good! Made this for dinner with shrimp and it was a hit!

[@profchaos9001]

Lol first two things i watched are wrong: 1) You dont hammer basil like that, you need to use a rotatory movement (watch “italia squisita” recent video on pesto). 2) you dont toast pine nuts to make pesto... see above. Ill come back later for the other 11 minutes.

[@profchaos9001]

R No its not. You think he had some brilliant and revolutionary idea by toasting them? You think nobody else thought about it before in hundred of years? If they dont toast them there is a reason dont you think?

[@profchaos9001]

R sorry, i got a bit worked up but if i told you the same things by voice i would have sounded more chilled, i should have added some smileys or something 😁

[@alyssayoung8981]

2 cloves garlic 1 tsp kosher salt 1/2 c toasted pine nuts 6 c whole basil leaves 3/4 c Parmesan cheese 3/4 c olive oil (Amounts according to bonappetit.com)

[@chiabee14]

me, born and raised and living in genoa: i really hope i won't have to yell at andy for 12 minutes straight

[@1TieDye1]

chiabee14 well, did you?

[@chiabee14]

@@1TieDye1 the actual pesto looked/sounded right (both versions, doing it in a mortar is super difficult). but when he used SPAGHETTI i just... no. (i realise it's a minor thing, but it is truly something you would NEVER do. also the butter at the end). but overall, i'm glad i didn't have to yell too much lol

[@morganriddiford2646]

How do you feel about tortellini and pesto?

[@froncifresh]

I didn't mind the mortar and pestle pesto (i like my pesto to be rough) but the butter is a big no-no. Why oh why would you add butter

[@recoil53]

Italians never really have to, they just do.

[@pwarelis]

Saves a cup of pasta water for later. Later has 4 liters of pasta water next to the saved cup of pasta water