When I worked as a Sous-Chef, you were the Chef's absolute fave food personality. We used to share a bottle of wine and sit back and relax and watch a couple hours worth of your videos made throughout the decades. Thank you for all you've done and do.

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!!

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

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

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

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….

Merci Jacques Pépin! Une Légende 🍻🍻

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

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

Thank you

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

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

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!

The god of culinary delights strikes again!

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

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

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

Жыл бұрын

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?

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

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

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!

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

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.

Love your technique. Looks delicious.

The greatest

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

Жыл бұрын

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

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

I like to try this. It's like a green pasta.

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

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.

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

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

Even his blender looks beautifully aged and French like him!

One of my favorite dishes yummm 😋

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

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

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

Looks amazing..yumm

You better up your garden game!

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

Love your kitchen Chef 💕

@majoroldladyakamom6948

Жыл бұрын

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... 👏

@priscillasaravia

Жыл бұрын

@@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.

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

Thanks master. Keep cooking!

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.

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

You make my day...'nuff said

He always makes it so simple and easy to follow

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 KZread 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!

Beautiful.

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

Jacques Pépin le Grand!

Merci Chef Pépin !!!

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

Looks amazing.

@kennethcarney5874

Жыл бұрын

No garlic?

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

13 күн бұрын

giving a suggestion to Jacques pepin 😂

Jacques Pépin is looking great at 86 years old.

wow, I love all your way

@majoroldladyakamom6948

Жыл бұрын

Wow! We also love his wayS.

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.

💖💖💖💖

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

Жыл бұрын

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

@justpeachy4938

Жыл бұрын

Not entirely sure, but I believe Mssr. Pepin is Jewish. Perhaps a distant cousin in Christ? They both certainly know something sbout loaves & fishes, apparently.

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

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!

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

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

🤤

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

@misterjay85

Жыл бұрын

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

@nitraM321

Жыл бұрын

@@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

Жыл бұрын

Blame France. France also garnishes pasta with olive oil

@nitraM321

Жыл бұрын

@@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)

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

No garlic in pesto??

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

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

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

Жыл бұрын

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.

basil in a blender .. 😱

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

@misterjay85

Жыл бұрын

How will you ever sleep at night

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

Totale abominio....

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

Blanching the basil is a culinary horror!

c'est de la merde, pas du pesto

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

Жыл бұрын

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

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

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

🤦🏽👎🏽

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

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

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

Жыл бұрын

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

Жыл бұрын

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

@misterjay85

Жыл бұрын

No-body cares Luci

Go to iTaly nd LEARN

@misterjay85

Жыл бұрын

This coming from someone who eats undercooked noodles