Pesto | Basics with Babish

[@cameronphenix2096]

For those curious: there IS a difference between the mortar and pestle vs the food processor. The food processor does not rupture cell walls well because it is a blade slice through rather than being ground into and ripped apart. Stronger flavors with the pestle and mortar

[@ongzijun3910]

also the traditional mortar which is made with marble do keep the pesto cold, which slows down the pesto's oxidation to an extent

[@askmiller]

why not just transfer the pesto to a mortar and pestle to finish mashing it up after it has already been mostly worked by the food processor?

[@xbobogaming8630]

@@askmiller because it’d just be easier to use the mortar and pestle instead of having to use both the food processor and the motor and pestle

[@JakeLovesSteak]

@@askmiller if you want to wash more dishes, go for it.

[@askmiller]

@@JakeLovesSteak I mean, what is going to take longer, squirting down a food processor with soap water, or spending an extra 10 min or so trying to break down the ingredients from their whole form?

[@DarkMonolth]

As a card holding Italian, I'll give you the butter trick, that looks fantastic, but pesto on long pastas like angel hair or spaghoot isn't my favorite. Ideally use something that captures the pesto like a penne or rotini to make sure there's minimal pesto left on the plate.

[@popelgruner595]

Tell this to my mother... please!

[@dyllanaldridge1044]

Solid advice...could not agree more!

[@Squeph]

Agreed. Angel hair or spaghetti tends to congeal. Penne or orecchiette are bomb.

[@sauersaxon]

ok spaghooter

[@dontworry5981]

I like farfalle and orichette

[@PandorasFunBox]

Last year I grew radishes in my garden and used the tops to make a pesto. I roasted the radishes and tossed them into the pesto with pasta and it was phenomenal. I highly recommend playing with greens you wouldn't normally use.

[@beetto_s2896]

thanks, cause where i live, i cant get basil easly, since i do not have a car to go to the stores where they would have it.

[@spencerkagen1386]

Ooo, I wonder how a turnip one prepared the same way would taste!

[@Erin-ks4jp]

Best pesto I've ever had was made using wild garlic we'd pulled out of the ground that day in this beautiful secluded creek in cornwall -- it's such a simple thing, but fresh, high-quality, seasonal ingredients made such a huge difference. I've never had a pesto both so fragrant and so delicious in any restaurant - and indeed, precisely the same recipe produced just... regular pesto if using regular garlic.

[@michaelsheppard5383]

We pick wild garlic each year here In London and it always makes an incredible pesto

[@Jodabomb24]

People think that pesto with basil, pine nuts, and parmesan is the only "real" "traditional" pesto but that's completely wrong. Pesto is a broad class of sauces and many variations exist throughout Italy, the common thread being the pounding in a mortar. Basil pesto is just the version from Genoa that got the most popular. You could argue that a pesto made with kale, macademia nuts, and mexican cheese that you pounded in a mortar is more "traditional" than one made with basil, pine nuts, and parmesan in a food processor (though I'm not sure why you would; do whatever you want, obviously).

[@gruppoprogetti5166]

As an Italian I share the same thought, however it's not that Genoa's pesto is the most common because it got more popular, it's because Genoa invented it first. In fact the full name of the "traditional" pesto is "pesto alla genovese" wich means "Genoan pesto/pesto made from Genoa"

[@DrFrankenolly]

I absolutely agree that you should add butter to your pasta, whether it’s red, pesto or just bare pasta and Parmesan cheese. It helps with binding so you don’t end up with soup instead of a rich creamy sauce!

[@Woodshadow]

butter in pasta is amazing. It really is the ingredient that takes the pasta to the next level.

[@emanuelebecchina535]

adding butter is not necessarly bad, it can for sure help with binding. But it's a lazy shortcut, the same result can be achieved with the pasta's cooking water and proper technique in a pan. It's cheaper, healtier and, if you're looking for a more "italian like" experience, 90% of times is the proper way to go

[@nomoretwitterhandles]

@@emanuelebecchina535 aight puritan. butter is fine

[@emanuelebecchina535]

@@nomoretwitterhandles mate it's not about puritanism. I too am a fan of butter, given this, there's no need to add it to everything. Pesto is basically oil infused with basil, adding butter is redundant, it's just more grease. All i'm saying is that you can achieve the same cohesion between pasta and the sauce without it.

[@nomoretwitterhandles]

@@emanuelebecchina535 It's almost like you didn't watch the video, haha

[@MadMorgie6318]

One I made was garlic scape pesto, the garlic scapes (the stem and bud of a hardneck garlic plant) taking the part of both the garlic and most of the vegetation portion. Just make sure to chop them up a bit before putting in the food processor, just enough they don't wrap around the axle . Traditional? Heck no. Delicious? Heck yes!

[@FoodKingWolfie]

I once made a pesto with Watercress and Pecans awhile back! Its lovely 🥰

[@meanbean1180]

Watercress can give you lung flukes

[@Cheyne_TetraMFG]

That sounds very interesting, if a bit odd tbh (but I believe you that it sounds delicious)! How did it taste? Pecan forward? Did you make any other adjustments or add ingredients?

[@FoodKingWolfie]

@@Cheyne_TetraMFG Thank you! And It held the peppery taste of the watercress, and the pecans were a nice offset to that. I also used Romano instead of Parmesan. I recommend it.

[@goldeneyedragon7208]

@@FoodKingWolfie Sounds lovely.

[@mollieherlocker5918]

My family's favorite thing to use pesto for is "pesto chips." Aka pizza dough + pesto + mozzarella, baked, cut into 1-inch-ish squares, and served as the appetizer of pizza night.

[@catherinebailey2131]

I recently made a pizza similar to yours, but used leftover ratatouille over the pesto and under the mozzarella. Sometimes, mixing leftovers together can result in a winner!

[@starmangriff]

i am italian and my grandma makes the best fresh pesto you have ever tasted. her secret is adding a tiny bit of hazelnut in with the pine nuts. it’s only a little, but the result is fantastic

[@spencerkagen1386]

How dare you give away your Italian grandma's secret!! 😂

[@starmangriff]

@@spencerkagen1386 i made this comment a year ago and this is the first notification i got from it and i lied about the hazelnut idk why i did that im so sorry

[@HunkyHeathen]

Andrew you singlehandedly got me through the pandemic and you continue to bring the FIRE. I never would have thought to use picadillos or pistachios. You truly are an innovator.

[@evelyngonzalez55555]

When I was living with my grandma (in-law), she had purslane taking over her backyard, so I actually made a ton of pesto with that and cashews since she always kept a Costco-size container of it around. It was delicious! Purslane has a lemony sort of flavor. Really was unlike any pesto I had ever had before. I guess I’ll have to try the snap peas recipe, too, because I love peas. Great video!

[@Shadeadder]

I love purslane. We had a ton of it growing in my childhood backyard between the flagstone. My favorite thing after swimming was to sit on the patio munching on it!

[@forceoffriction]

I recently did a pesto with Thai Basil and toasted peanuts. Worked really nicely with chicken.

[@LadyBrightcynder]

That sounds amazing!

[@forceoffriction]

@@LadyBrightcynder Thai basil, toasted peanuts, sesame oil (just a bit), garlic, a touch of grated ginger

[@lgmakes9412]

If you use Thai basil in the recipe you can freeze it. Due to the intensity of the Thai basil, the flavor that is lost during freezing will make it taste like regular basil when thawed for use later. Thanks for all of the new variations of pesto!

[@juliankoch9921]

Weird Suggestion for an episode: There is a programming language called 'Chef'. The Idea is that a program reads like a recipe, but they usually wouldn't work if you tried them for real. Except for one that actually makes a chocolate cake and simultaneously is a 'Hello World' program (a very basic program that just prints "Hello World"). Just search for 'Baking a Hello World cake'. Please try this in an episode of -Binging- Programming with Babish :D

[@jj3665]

Usually pretty adamantly against suggestions (Andrew knows what he's doing at this point, and has for quite a while), but I love the oddity of this one.

[@KaedennYT]

Chef is more of an automation toolkit than a programming language. It uses Ruby for the details (and uses a LOT of Ruby).

[@zootsalure1164]

A go to weeknight meal for me has been the traditional pesto recipe on pasta, along with chopped sun dried tomatoes and some loose pan fried sausage. Incredibly easy and unbelievably delicious.

[@waheedabdullah6371]

What if for early or late 4th of July video, you make Major Glory's All American Buffet Breakfast Bonanza from The Justice Friends episode, "Valhallen's Room"

[@ShaDHP23]

I'm in

[@admiralAlfonso9001]

I haven’t seen that show but I want it for how delicious it sounds

[@Fartucus]

No

[@poopymcpoop9945]

This is basics, not binging

[@kaden593]

@@poopymcpoop9945 thanks einstein. he posts both on the same channel. dude was just leaving a suggestion 🤦🏾‍♂️.

[@animeman1000]

We're Peruvian and my Mom used to always make Pesto Pasta with Spinach and Mexican Cheese. We also called it Green Spaghetti or Tallarínes Verdes!! I could get the recipe from her and you should make it Babish!! 🥰

[@Cheyne_TetraMFG]

What kind, queso fresco?

[@Hydra_X9K_Music]

Tallarin Verde, right? One of my favorite foods, especially if it's served with steak!

[@animeman1000]

@@Hydra_X9K_Music HOW HAVE I NEVER HAD IT WITH STEAK!? Tallarínes verdes FOR THE WIN!!

[@ahhh4117]

Ironically I'm mexican and we have a green spaghetti too, but we're mexican so it has some spice in it

[@vigilantcosmicpenguin8721]

I like the name "green spaghetti." I think 7-year-olds would love it.

[@sapphl8541]

Will absolutely be trying these! My favourite pesto at the moment for pasta is one made with walnuts and beetroot.

[@juliannegill5486]

Sounds amazing! Would you be willing to share your recipe?

[@OverlordMaggie]

@@juliannegill5486 Sure! I'll add it to my previous comment so it's gonna be more visible.

[@nichronos2925]

I made a pesto sauce a while back which has become a staple over time. It's a basil, spinach, artichoke and lemon pesto and it's fantastic.

[@hophop1075]

this sounds amazing can you share the measurements?

[@nichronos2925]

@@hophop1075 Oh, sure. Mostly I eyeball the measurements, but generally it's about one 12 Oz bottle of marinated artichoke hearts (drained but reserve oil for later) a handful of basil leaves and w/e kindof spinach. Then, zest and juice one lemon and then about one palmful of pine nuts (I have a pecan tree so sometimes I sub in with pecans) toss it all into a blender until it achieves a paste like consistency (if hasn't gotten there yet, try adding some of the reserved artichoke oil) and finally grate in some parmesan cheese, salt and pepper. Sorry if the quantities are a bit vague, but normally I just eyeball it. Anyway, Ihope you give it a shot and enjoy.

[@perciusmandate]

I don't know if this is sacrilege, but gnocchi is my go-to pasta for pesto. Little doughy balls of herby, cheesy deliciousness. (And I also add butter at the end.)

[@IjeomaThePlantMama]

What are you talking about, that sounds like perfection on a plate!!

[@lazycorn9652]

Been a fan for a long time i really learned alot from you from pasta to your different dishes i would always keep supporting you from your yt channel :>

[@jasonmurphy176]

Great video. Pesto turned out amazing. We used pumpkin seeds, basil, garlic, and added chili flacks.

[@karmagirl314]

Wow. I was so excited to hear Babish's voice that I listened to the ad at the beginning. I guess absence really does make the heart grow fonder.

[@NadiaSeesIt]

So dramatic, you could've just watched his old videos. The man took a vacation for a few weeks, not a 6 month boat trip 😅

[@sharkbait_hoohannah]

LOVE the carrot top share. I use it in place of parsely, in pesto, and so many other things!

[@SaicomantisJ]

I have a greek (loose) variation of pesto for my fellow fans of intense flavours: roasted red peppers, feta cheese, walnuts, garlic, balsamic vinegar

[@coffeefox5703]

2:42 YES. I just bought that very same food processor a few days ago!

[@fountainovaphilosopher8112]

I used to make pesto with almonds and blanched nettles, since we happened to have a lot of them. Also instead of parmesan i used lemon juice. Really nice.

[@Jred657]

To me this is back to what basics was all about. Feels like the series strayed a bit away from actually being "basics"

[@michaelkablitzeditor]

The whole channel is moving in a "wrong" direction for me :( This was the first video in a while that I enjoyed watching again on this channel since it felt like an earlier episode.

[@NadiaSeesIt]

The series didn't start as basics. It was based off movie recipes. This isn't your channel, it's his. Either like it or don't. Just don't watch episodes you don't want to. People like you are so dramatic. The world isn't all about you

[@NadiaSeesIt]

@@michaelkablitzeditor then unsubscribe? Is this KZbin prison? I'm so confused with you people. You're acting like he shot your dog

[@cam4636]

@@NadiaSeesIt They really aren't, but _you_ are

[@2dnink137]

@@NadiaSeesIt they mean the basics series. But Andrew always meant for Basics to get more and more advanced as it went on, and as it’s over 100 episodes, I think he’s accomplished that, but people didn’t realise this, and it progressed in difficulty too quickly

[@colonelsanders1617]

As that one barber shop quartet said on Suite Life of Zack and Cody: A delicious blend of garlic, oregano, pine nuts, basil, olive oil (I’ll add a sprinkle of romano cheeeese)

[@juliebiggerbear7300]

So here I was, debating what to make for dinner, and having that really weird phenomenon of having so many different things I can make that I don’t know what to make. This was not always the case for me, which only enhances the weirdness of it! That pesto looks completely wonderful, so I am making that for dinner tonight, thank you!

[@moderatedoomer2945]

Anthony Bourdain made the best case for adding butter to pasta sauces that traditionally did not use butter. He said that historically most Italians, especially Italians in the Southern Italy, didn't have access to butter or didn't have much of it available. If they had had access to butter, they probably would have used it to finish a lot of tomato and seafood based sauces. The pesto that Babish made is from a Ligurian recipe. Although Liguria is not in the South of Italy, Ligurian cuisine is shaped by similar historical material factors that shaped the Cucina Povera of Southern Italy. If Ligurians had historically had more butter available, they probably would have finished a pesto dressed pasta with butter.

[@shawnhenderson2091]

I found a pea based pesto recipe online for those wanting oil free pesto, using that and tweaking it a bit by adding walnuts and a small amount of olive oil (like a couple tablespoons instead of a half cup) I got a very similar creamy consistency of regular pesto without the guilt of all that oil in it, been using this method ever since

[@supernova0395]

I love to just fall asleep while I have your Chanel on auto play, just so calming with the right amount of funny and easy to learn ugh love your work

[@jaimemarquez1469]

Thank you for this video, I love pesto but never thought about making it myself. Now I know how to make it and will be making this over spaghetti 80% of the time.

[@BrainMax_]

Make all the buttered foods that were seen/mentioned in The Looney Tunes Show episode, "Bobcats on Three": Butter Pie, Cheddar Cheese Dumplings with Creamy Gravy, etc.

[@Fartucus]

No

[@TheCharles303]

I make a walnut and sage pesto that I put as the sauce on my caramelized onion, fig, bacon, and goat cheese pizza. It is now an annual tradition in my home when fresh figs are in season.

[@giuliacf4180]

In Brazil we use - basil (but the leafs are way smaller than those) - Parmesan cheese - olive oil - salt - and (that’s the real kicker) cashew nuts

[@ReauWyn]

This is actually perfect timing, I've been looking into how to make my own pesto

[@Punz18]

I have friends in northern Italy, they use butter in their pesto. However my relatives in southern Italy wouldn't be caught dead using butter in their pesto.

[@Glaaki13]

Well thats Italy for you. the north have always been a bit richer and would also use eggs in their pasta dough

[@Killerjew97]

6:01 my wife started telling directly at the screen in Italian. I may be sleeping on the couch tonight 🤣

[@MarcJaxon]

Toward the end, as Andy keeps repeating "Pesto", all I can think of is Danny Kaye repeating "The pellet with the poison's in the Vessel with the Pestle..."

[@TheWrongDMs]

This is like the 5th set of simplisafe gadgets he's gotten, mans' house is a Payday heist

[@guestcool491]

I watch these videos for mostly the cooking because I’m too lazy to look at ingredient recipes, but also for your soothing voice

[@rebeccahines8559]

I just made the basic pesto recipe you demoed here and, for my family, it joined the clean plate club! Thanks so much!

[@fredericauger]

Arugula pesto or Cilantro (for those who like Cilantro, looking at you Andy) is a great way to use leftovers you had for any recipe where you used like 20% of the bunch you bought at the store. Walnuts are a cheap alternative to pine nuts if you don't want to spend that much or can't source them easily. Add the cheese, garlic and salt along with the olive oil, great way to use those herbs and a great addition to sandwiches.

[@kazeshi2]

you can do pesto with sesame oil as well, i know some people think sesame oil is super strong, but for the rest of us its great and you can just use some if you think its strong. also, pesto can do a lot more than pasta, some put it on pizza, and thats great, but you can also do pesto rice, which goes great with chicken, fish, or pork dishes.

[@TheN00bmonster]

perfect timing, just picked up a paper bag full of basil from my buddy. he also had purple basil and i’m thinking that would make a beautiful pesto!

[@edoardoruggeri1]

As an Italian, I do not necessarily disagree with using butter in pasta sauces. However, you should be aware that butter changes the taste of the sauce, even if used in minimal amounts. Which is OK if that's the result you want, but you should be aware of it. Butter coats your mouth and more delicate and subtle flavors could be lost or significantly dulled. I, in principle, for my tastes, use as little butter as possible anywhere precisely for this reason. I just find it too invasive to the taste of the food. If it's there, I immediately know.

[@officialnezquick]

6:19 is killing me 😂 lol like he thought he was over the sink not the stove

[@Brodysseus]

Made a pretty basic pesto but with pistachios and loved it! Been considering trying some kale and spinach in it as well. Definitely my preferred style of pasta sauce, so it's nice to learn different variations I can try.

[@frankd4875]

Parsley pesto works as well, just substitute Italian parsley for the basil, it's delicious.

[@lxviii3934]

"agitate the pasta together with great vigor" 5:46

[@BensRightBrain]

Just made this an hour ago. Tasted great! Thank you!!!

[@aquanator313]

pesto made with Peas, walnuts/pine nuts, basil, garlic, and oil is my favorite!

[@yvonne5322]

My fav is pesto spread onto a pita, pico, and a bit of cheese (like feta) then baked in oven until slightly crisp!

[@Satori_LE]

What is the background music around 2:00?????? I’ve heard it a ton and can never find the name

[@cicci0salsicci0]

I'm Italian and I approve this video (except the butter).

[@azadog1233]

my mum used to make carrot top pesto, I love how family just picks up these random cool things and passes them on

[@catherinebailey2131]

Recently I tried Marcella Hazan's recipe for pesto from her "Essentials of Classic Italian Cooking," which uses butter. I was skeptical, thinking it would be too fatty with all the olive oil already in there, but then thought, "why not try it?" It turned out to be my favorite version of pesto so far. The butter does not add it's own distinct flavor, but somehow enhances all the other flavors and makes them play well together.

[@pandoraeeris7860]

I keep my presto simple: Basil Olive oil Garlic Nuts (I tend to use cashews or almonds) Parmesan

[@winfortheworld]

I've been meaning to learn how to make pesto so this is awesome!

[@goldfever4570]

I must recommend using some wild garlic leaves if it grows near you (in early Spring)

[@nikhiljoshiPi]

I have been making basil pesto the traditional way ever since 2016, I give the butter approval! My wife likes my addition of butter to my pesto pasta and wouldn't have it any other way 😎

[@Gravemindefiler]

I like how you included a nut free pesto for those with allergies.

[@coreyjacq]

Pesto+ mashed avocado = 😍 (pastas, sandwiches, as a dip…)

[@MrNotgoth]

6:20 The falling pasta actually made me jump 😂

[@pietrofabiani7964]

I'm going to give you two chef tricks for making your pesto even more delicious. The first advise it's to remove the bud from your garlic cloves, this will make the garlic's flavour more delicate. Another really important thing that every Ligurian chef will teach you, is that you should only do small and repetitive concentric movements with the pestle, and you should never mash it cause this can provoke the oxidation of the basil.

[@leonardoconti8875]

Anche perchè rischia di diventare troppo amaro.

[@bertadaniel96]

You need at least double the amount of basil compared to pine nuts, it's way better

[@MrNidhog]

If you find yourself with a little left over pesto and don't know what to do with it i would try adding a spoonful or two to your favorite salad dressing. It totally reviatlizes a dull italian dressing.

[@jackbendtsen8002]

Roasting the pine nuts before mixing gives you even more flavour!

[@ilikevideos4868]

In the "italian restaurant" here in Finland I worked in last summer we always finished pasta dishes (and risotto) with a little butter.

[@BaulSDA]

I'm italian and aside from the Genovese Pesto (classic basil, garlic and pine nuts) my favourite one is arugola garlic and almonds. It has almost spicy notes.

[@flipper2gv]

Almond, arugula and lemon zest (+ parmaggiano, olive oil and garlic) is my favorite non traditional pesto I do.

[@giugiu6751]

What a fitting day for a pesto video, its the day of the republic in italy

[@davidw7531]

Any suggestions for substitutions for somebody with a tree nut allergy?! Would love to make some pesto, but don't want to get sick!

[@rosierose8549]

Carrot tops and nasturium make great pesto add ins or alternatives. I also personally really enjoy swapping cashews for pine nuts.

[@heavycritic9554]

Pasta and the traditional pesto is one of the best things in the wide world of food. I could eat that every day for the rest of my life and be happy. Oh, and if you make it in a food processor, you can absolutely use the stems from the basil as well. A lot of flavour there.

[@Natalie-it9ji]

Reminder to everyone that garlic in oil (anaerobic environment) grows Botulism bacteria quickly. Keep it very cold or add the garlic only when you're ready to eat it 👍

[@hibiscusishere]

With the cold weather here from raain, seeing babish upload and make my favourite type of food warms me up

[@peepopopo7140]

You should try making YSAC's emergency pesto: butter, cottage cheese, garlic salt, pistachios, and parsley.

[@thewatcher5184]

We do not indulge in heresy

[@stevethepocket]

@@thewatcher5184 You mean heresy

[@tessat338]

Steamed broccoli makes a nice pesto with a squeeze of lemon juice to balance out the flavors. Pine nuts work fine but so do toasted walnuts or pecans.

[@Bluetartinator8]

I'd love to see you make Literally All Toppings Pizza from Steven Universe

[@Fartucus]

No

[@Vashunai]

​@Fartucus what in tarnation. are you just replying "no" to every single suggestion. what reason do you have for doing this

[@Th3K1ngK00p4]

I just made this tonight w/basil, walnuts, and grana padano cheese. It was amazing!

[@sevenjones5240]

Pesto makes my mouth water, glad to see this drop

[@macyclaire9311]

Wrong. When I heard Pesto, I immediately thought of Jimmy Pesto from Bobs Burgers

[@gideoncrawle]

Pesto, as with most oil-based sauces, freezes perfectly well for up to a few months.

[@jessperks4861]

Pesto is one of the BEST ways to lower your food waste. At a restaurant I worked at, we fussed around with different pesto recipes all the time. All those kale stems we threw out??? Nope - throw it in a pesto (very similar to Babish's recipe, just with kale stems instead of leaves). Too many beet greens after buying those beautiful beets from the farmer's market? Pesto. Everything is a pesto if you think hard enough ;) Add the pesto to your avo toasts, sammies, pastas, quesadillas, wet rub for your wings, etc.

[@manof1000voices]

I made a macadamia nut and spinach pesto once, turned out fantastic!

[@sorvolo]

Finally Pesto! I did it a couple of days ago with Bärlauch, lets see how you do it! thanks for your videos!

[@srujanash4322]

i made a broccolii and spinach pesto a couple of months ago.. not traditional but it turned out tasty.. worth it..

[@mcfixer9503]

i usually do spicy macaroni pesto. add a bit of chilli to the pesto, as you make it OR throw the macaroni/"elbow pasta" into boiling water, drain it, throw in the pesto, add some sriracha or tabasco sauce, stir to combine. easy and simple

[@sarapekel2838]

I was always told that though cheese is common in pesto, it's not required in a traditional pesto. How would omitting the cheese for a dairy-free pesto work? Sub an equal weight of the nut you're using?

[@ZaDussault]

I made pesto with random herbs I grow, pumpkin seeds and monterey jack. I felt like I was doing a crime, but you reassure me

[@wee-senchoo7025]

I've made pesto with Thai basil and laksa leaves. Now toying with kaffir lime leaves and or curry leaves.

[@TechBearSeattle]

My favorite variation is classic pesto with low-salt dry roasted peanuts instead of pine nuts. The flavor is more earthy. I will have to try walnuts.

[@jackash6]

It looks and functions more like a Salsa Verde! Babish look up "pesto Mauro Ricciardi" he did a pesto video for Italia Squisita! You can immediately see how much more creamy and distributed the pesto is compared to what you got out of the food proccessor!

[@williamallan5791]

"Look at that!" *Dumps pesto into gas stove* "No! Stop looking!"

[@noahcarsch7315]

arugula walnut pesto with just a touch of lemon zest is a personal favorite of mine

[@lucierp]

the twisty pasta (girandole?) with pesto and an olive oil finish instead of the butter is my favorite meal ever