How to Make Homemade Pesto | Jamie Oliver

I'm going to show you how to make a beautiful 
homemade pesto. Pesto, the great Italian classic,   for whatever reason we all love pesto. I've got 
two things I want to show you here: the basic   principle, how you at home can make the very best 
pesto ever, and kind of open up your mind to the   fact that there's hundreds, maybe even thousands 
of pesto recipes. 'Pesto' means 'to pound', right,   to wallop. How do we make a pesto? Well first up 
you can do it in a liquidiser or a food processor,   but really 'to pound' is about the ultimate, you 
know… old-school kitchen gadget. The pestle and   mortar, two bits of rock. Right we need garlic, 
absolutely. Then they have some form of nut,   right, so you know the Genovese nut is the pine 
nut, actually quite expensive, but it could easily   be you know…

Almonds, hazelnut, it could be 
walnuts right, so you know, pick your nuts! Fill   your boots! You could blend them, pick one, but 
the idea of a pesto around Italy, North to South,   up mountains, on islands right, they make a pesto 
with what they have. The Genovese style pesto is   with beautiful basil, right? It could be mint, it 
could be parsley, it could be little kind of wild   nepitellas, minced herbs right, you can use so 
many different beautiful herbs. Then the cheese,   yes the Genovese could use the parmesan or 
the pecorino, but you could use ricotta,   ricotta salata, let's do it. So, in a pestle, 
first up we'll pick our nuts. I'll go in with   some almonds, but then you could add a couple 
of little hazelnuts just for a little funk,   a little richness.

We're going to use the pestle 
and mortar to crush this up until it's nice   and creamy. The point of making pesto is to make 
it there and then at the last minute so you get   all the fragrance. We'll take some garlic, now 
if I put all of that in there it's going to be   too funky, garlic is hot it's pungent. So just a 
third of a garlic clove goes in. And then we'll   pound that into a paste. Then we can 
choose our herb and for me the joy of pesto   is you can use all kinds of herbs. I've been in 
Sardinia where they've used myrtle and that was   simply divine.

You know… parsley, mint, even 
little new growth thyme-tips, beautiful. So I'm   going to go in with some mint, parsley, and some 
basil, right? And we'll pound that up to a mush. And you can go super fine if you want or you 
can keep it kind of chunky or a bit of both.   Really really nice. Now let's go in with some 
cheese; parmesan or pecorino is pretty classic.   I quite like to blend parmesan and pecorino, 
really delicious, you get that kind of nice   savoury flavour from the parmesan and that 
tang from the pecorino. Then we just kind of   pound that in as well, so it all becomes one. 
Now what we're going to do is loosen this with   some olive oil and you can use olive oil, extra 
virgin olive oil…

As you travel around Italy   you'll just see the most incredible variation of 
nuts, cheese, oils, herbs. You know there's little   things that I've seen like in Rome, I've seen 
nonnas boil – you know when your water's coming up   to the boil when you're about to cook your pasta 
– they'll put just one little chunk like that   of potato, peeled, and they'll cook 
it almost like for mashed potato,   and they'll take a steaming piece of potato 
and put it in there, and they'll mush that   little bit of boiled potato into a mush and 
actually that starchiness from the potato,   that is going to help all of this cling to your 
pasta, right? So again it gives you that lovely   kind of carb-on-carb savouriness that's gorgeous. 
So I might, I might – and I might get slapped by   some nonnas or kissed by others – but just a few 
drips of lemon juice could be genius or a faux   pas, that's up to you to decide, right? But that 
is the beauty of pestos.

I have been on an island   in the far Southern part of Italy and I've seen 
a nonna making not a dissimilar pesto to this,   but with different coloured cherry tomatoes and a 
little kiss of honey. And then my friends just do   a little crostini, let's toast that, and all it 
needs is a nice lob of beautiful pesto. So guys I   hope you liked our little video. I hope you feel 
that I've really opened up the world of pesto.   Pesto is just one of those things that people 
love. For me what's so exciting is people love   pesto but they think they just love one type 
of pesto, and there's many out there! So use   your creativity, get the ingredients, have 
a little bash-up, make some homemade pesto.

So good..

As found on YouTube

How to Make Homemade Pesto | Jamie Oliver

Jamies takes us through the principals of making pesto and shares the wisdom passed onto him by Italian Nonnas he has met over the years. The traditional Genovese method uses garlic, basil, pine nut, olive oil and parmesan or pecorino but Jamie encourages us to do like the Italians and make it with what we have available. It's guaranteed delicious.

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