In this episode I reacted to the pesto video recipe from You Suck At Cooking, a channel that I personally love. His recipe is excellent from every point of view, he used all the right ingredients, since he knows what he’s doing, and the tradition behind this recipe. I only have a few complaints about the process, but the final result looks really good, so well done!
💯 Follow this link to watch my Basil Pesto video recipe: https://youtu.be/aF0S2ekE2r8
#yousuckatcooking #pesto #reaction
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50 Comments
YSAC is such a perfect blend of absurdist humor and actual information. We may not know his name or what he looks like, but we do know that he is awesome.
YSAC is a riot! I’ve enjoyed his channel for years.
Pesto doesn’t translate into basil garlic and pine nuts , you can make it out of anything, I’ve made pesto with peas and mint or sundries tomatoes yum yum
It's funny how Italians don't use as much garlic as Americans think they do. When Americans cook Italian food, they use so much garlic, you'd think they are scared of vampires…
The name you're looking for is "pulse." That's when you briefly turn on the blender and shut it off. Keep doing that to mix up your pesto and give it a more coarse blend. (You don't want an all liquid pesto… yuck)
When Vincenzo laughs, I laugh. When he cries, I cry too.
Nice!!! React to the not carbonara also!
I've learned to blanch the basil before using it in the pesto to retain the brilliant green color. Always wondered why this extra but essential step is never talked about….🤔🤔
I always over EAT the pesto :p
Heyyy Vincenzo please react to Brian Tsao’s carbonara video!
no no my friend I always use at least 7 cloves of garlic in my pesto. yumm.
Can you react to Tasting History's on Pizza? He has recreated other foods from back then.
https://youtu.be/h6XvMKdD2tY
I am italian and i am realy corious what they did to the pesto.(I hope this Is not worse than peas in carbonara)
Hahaha 😜. I hope you’ll meet this guy some day. Hahaha. 😁😎👻
Too funny,I think the word you tried to recall was pulse,no wonder he has a big following&can maintain anonymity,Grazie
That’s like $40 worth of pine nuts where I come from lol
"Pulse" Vincenzo, pulse is the word you are looking for about the blender.
This guy is REALLY funny!
Unfortunately most commercial Pesto does not use pine nuts, they substitute cashew nuts.
You suck at cooking is Gordon a member lol ooops
Pesto at the end in asshole😂
Pulse
You should watch his carbonara video
Ruccola, roasted walnuts , peccorino cheese and garlic 😋 mmmmm also a great pesto !
Isn't garlic used to emulsify ? not because of flavor.. i think…
do more clips on ysac <3
We can use pecorino romano or pecorino sardo.
The solution to giraffes destroying the Basil supply is simple. – giraffe porchetta
a lot of people where i live make a similar thing but we use wild garlic leaves and using the same things apart from the lemon and garlic clove, its seasonal as wild garlic grows in the spring
Also carrot top pesto!
That's important any recipe involving basil, you don't want to heat your basil at all. pretty much all the flavinoids in it are insanely heat sensitive.
What is pesto usually used with? I haven't seen any recipes that use it.
pulse…
5:02 it's the wabbajack!
Vincenzo, the lemon juice also helps keep the pesto nice and bright green if you store it in the fridge for a few days – which won't happen alot because whom are we kidding, you're gonna eat the hell out of this right away.
I love this channel
We had a basil plant at home and it was on its way out, so we decided to use all the leaves to make some pesto.
I had eaten some in restaurants, some conserved in glass jars, but the handmade, mortar and pestle pesto was just too good. The amount of control you have while grinding the ingredients, feeling like using a bit more basil, a bit more cheese, etc, males for a wonderful experience making and eating it.
I love watching you laugh Vincenzo and l think YSAC doesn't suck as much as he thinks he does. Very happy to have managed to grow 6 basil plants this year and have so far made 3 jars of pesto. It's early autumn here in Aotearoa/ New Zealand but, l'm hoping to get another jar or two before its too late. When l lived in ltaly we had a house guest from Genova and she taught us the traditional way to eat pesto. I hope you'll try it. Per person, cut a small potato into cubes about the size of the last joint in your thumb and top and tail a small handful of green/French beans and put them into the boiling salted water when you add the pasta. Put your pesto in a bowl and when the pasta comes back to a boil and the foam from the pasta starts to appear take a few spoonfuls of the starchy pasta water and add it to the pesto. You want it to be slightly thicker than whipping cream. If you've got the size of your cubes right it will all be cooked at the same time. (If you're not confident, cook the potatoes and beans first then reuse the water for the pasta.) When you drain the pasta etc, keep some of the water so you can adjust the consistency if necessary. I think one of the biggest mistakes people make when eating pesto is not to thin it down before adding the pasta, it really is a game changer and the beans and potato are a delicious addition. I'd love to hear if anyone tries it.
This YSAC guy seems nice but he's just too silly and over does the jokes to the point where you lose interest in the video
i like all the ideas for pesto varietys. thats something i "collect"
Incredible how forgiving Vincenzo is with YSAC because he recognizes he tries his best, is respectful to Italy, and he is hilarious of course.
12:30 why isn`t that on spotify??
Try fresh spinach, toasted walnuts, garlic and parmesan. Same amounts as if you make original pesto, maybe a bit more garlic. Salt and pepper according to your taste and if you like it, a tiny pinch of freshly ground nutmeg.
Have you ever watched his video(s) on how to cut onions? Those are his most popular!
I agree this guy is totally great!
6:39 yeah in a british cooking show the would use the whole garlic plant if they could
I made Sage Pesto, which is another level of flavour. It does have a stronger taste, due to the leaf, but with the same recipe it works.
I simply have to add a bit of lemon with my pesto….
A bit of food science that i love. Pounding and blending are inherently different. When you pound you're crushing the leaf cells, when you blend you're cutting them up. Crushing is better for pesto. But there is another way to break the leaf cells rather than crushing.
So if you don't have a mortar and pestle, but want the same effect, put the leaves in the freezer. Leave them in there for a couple hours. Then bring them out and thaw them. Or blend them while still cold.
The freezing actually makes the water in the leaves expand and shatters the cell walls. You get the same effect as pounding, from blending
2:53 I think that this is satire, they probably have a basil plant that they picked a leaf from and put their own tag on.
Would it be potentially reasonable to use more garlic if the garlic we can get from our local market isn't as strong as garlic in other places? (Or if we can only get it frozen?)
When the basil is added last, the Pesto also retains that nice green color of the basil.