Ultimate Pesto Ratio with Carla Lalli Music

hello my Herbal Essences this is Carla and I am here today with a truly life-changing and earth-shattering demo for you today I'm going to be teaching you master pesto ratio usually when people say pesto we all think of the basil one that you tossed with pasta it's great but pesto just means pounded think crushed think pureed and you can do that with anything as long as you keep the four walls of the foundation intact greens or herbs cheese nuts and oil I want you to come away from this understanding that pesto is not a recipe pesto is a technique and embedded in that technique is a really simple ratio you're going to be able to make a really delicious amazing sauce that you can use for so much more than pasta it's truly amazing I'm a magician and I can't wait to take you on this magic pesto ride so what you're looking at here might look like a lot but actually we're just scratching the surface with all of your spinets and all of your options we're starting with nuts nuts and seeds actually so if you are not free you can use a pepita you can use coconut flakes you can use sunflower seeds following the nuts we have cheeses a dry crumbly or dry grating cheese is the best bet miso is an amazing substitute and so is nutritional yeast of course we know then moving on to Greens Greens in this category is going to include greens like leafy greens but also our beautiful Herbie greens people end up with little bips and Bobs of things in their crisper drawer and you can marry these together to get to the right quantity and then finally oil I am calling for olive oil in every application it's a primary component we've put together a really amazing chart that runs through all of the different categories all of the options we within those categories so navigate yourself over to food processing and included in that as well we have another category called zing and these are our little like Flavor upgrades so in an effort to show you my total confidence in the versatility and the multiple applications of the master pesto ratio I let you guys choose what you wanted to see me demo and your choices drummer please we're gonna have cashews we're going to have Cotija which actually I'm spinning with ricotta Salata so we've already spun the recipe cilantro and along with the cilantro I'm gonna add some Swiss chard because I really want you to see how herbs and greens can play together and then our Zing is going to be a serrano there will also be garlic using the olive oil this is going to be a beautiful combination let's make it I've never made this before and I've never eaten it either doing it live let's do it live [Music] jumping into this cilantro cashew pesto first step is to decide whether you are going to use one clove of garlic or two I feel like using two so I'm going to roughly chop these and get them into the food processor in goes the garlic now I've got my nuts Caesar cashews quarter cup of nuts so you've got two cloves of garlic quarter cup of cannuts and I'm gonna go ahead and add The Zing ingredient which is our serrano pepper this is an optional add-on but we're we're adding on we're spinning the reason I like to start with the garlic and the nuts is to make sure that the garlic really gets finely chopped it's only 15 seconds so you can tell when it gets kind of quiet it means that the pieces of nuts like are broken down enough that they're not rattling and cracking all over the place and so that's really what you want to see at the end of that 15 seconds the place where things want to stick in the food processor is in that spot that I always say it's where the floor meets the wall so you really just want to scrape the sides down so next the cheese the measurement on the cheese is not going to change for any of the pestos that you make this is half a cup so we've doubled the amount of nuts from quarter cup of nuts have a cup of cheese and I'm going to process this until it looks also finely ground but starts to look a little fluffy because ricotta Salata which is our spin for a Cotija is a little bit wetter than something like parm um it might be a little clumpier than a dry cheese is going to look a little bit more sawdusty but let's see I've never made this before nice and fluffy foreign as I suspected a little bit more clumping that's just moisture it's nothing to worry about and again we have the fine particulate in the very edge so the greens the herbs the combination of that you want two cups and it's a good idea to roughly chop your greens and your herbs so that they don't have a struggle in there for this one proportionally I just want more of the bright cilantro flavor and a little bit less of our more earthy Swiss chard I went ahead and removed the stems from the Swiss chard these are delicious save them saute them put them in your next aliolio put them in your sofritos put them in the Swiss chard pesto video that I've already shot which is cooked I'm looking for two cups of chopped fresh herbs and I do want you to pack lightly to get to two cups yes I am measuring my herbs which are a solid in a volume measurement for liquid but like whatever and then same thing with the chard obviously this is meant to be like flexible if you go a tiny bit over it's not going to ruin the sauce for the herb stage when I process what I'm looking for is for everything to look really well combined and nice and green and the herbs should start to ball up around the blade every variation that I tried during development you get that balling up which is a good indicator let's see if it happens [Music] it's Universal so this is a pretty fine textured puree which is great this is a good moment to give this cheesy nutty Herby mixture of taste mmm oh my God it's already so good it's already tasting like pretty balanced really bright I'm getting the spice it's cilantro forward but it's not purely cilantro it has some like nice I'm tasting the chard actually we didn't do this in the poll but did you say Swiss chard or swiss chard I say Swiss chard but I think it's wrong we have several components a quarter cup of nuts half a cup of cheese two cups of greens I'm going to use half a cup of oil there's another line to this song but we're not there yet I like to start adding the oil before I turn the motor on and we're gonna go until this is really creamy looking really emulsified but it's not greasy some of the pestos that I tried were the nut maybe had more fat than another nut I didn't need all of the oil so cashews are very fatty I might not need this full half cup of oil this might be about a tablespoon I want to look at this it sounds wet which means that that coarse solid puree is becoming more of like a fluid you can also kind of look in on the side and see it kind of rolling over into more of like a wave looks pretty good this is delicious the seasonings are fantastic the saltiness is delish chef's kiss I think it can take a little bit more oil which is great because guess what we have a little bit more oil wow the food processor is going and your sauce is really coming together you gotta put your nose above the column [Applause] because that is one of the most delicious smells that there is and it's so important to do that all right this looks glorious and amazing really green really beautiful really pesto-y really tasty it's a little shiny so what I have taught myself in the development of the master pesto ratio is that every pesto benefits from just a little bit of cold water at the end it's gonna help bind that last bit of oil and really make a nice emulsification I also think it does something flavor wise where it just opens up all of the flavors a little bit that's it gorgeous oh my God glorious fabulous it's lighter it's creamier it's a little frothier it doesn't have that like slick oily look to it anymore pesto will start to turn brown or black because of the herbs being exposed to air so what you want to do is reduce the amount of air that is getting onto the pesto so first thing if you can find a jar with a narrow mouth because the smaller that is the less air than like a wide mouth imagine next thing you want to do for storage is just float a little bit of olive oil on top olive oil is like a waterproof barrier no air is going to hit and then the third thing that you can do if you have plastic wrap in the house is you want to press the plastic wrap directly against the surface and then put another lid on if you take these steps it'll stay pretty green and still delicious and you can keep it in the fridge for a week now for my mnemonic device and song lovers let's go back to the beginning double the nuts to get the cheese quadruple the cheese to get the greens divide by four and you've got the oil what do you know you made pesto la la that's for my song people you're gonna remember that one forever and then for all my stem friends my math heads the people who just want to remember this ratio all you need to remember is 1282 one two eight two one partnuts two parts cheese eight parts greens and herbs two parts oil 1282. by now you have seen me make a wonderful pesto from the master pesto ratio you have heard me sing about the master pesto ratio you have a formula and not only that you have a ratio so you have no excuses to not make your own pesto with the master pesto ratio ironically at the top of the video I did say that pesto doesn't have to be the thing that you toss into pasta but the cilantro chard cashew version that we made was just too delicious to not be tossed into some of the soba that I had in the freezer so that is what I did um you could take your pesto and swirl it into Greek yogurt or labna to make a gorgeous little dip make a compound butter for it and melt it over a steak or even chicken thighs or a pork chop it's a great sandwich smear for our little mozzarella bruschetta over here but beyond that you could thin it out with lemon juice and some water and some oil to make a pesto vinaigrette if you're a Focaccia person when you get to the stage and you're doing the oil dimpling you could use the pesto to dimple in and make pesto Focaccia so glad you guys voted on the choices that I gave you but now I want to know which pesto you create I want to know your individual personalized pesto Journey let us know hive mind recommend to each other's come up with ideas it's just summer pesto Starts Now

Channel: Carla Lalli Music

Views: 85,808

Keywords: carla lalli music, carla music, carla lalli, carla lalli music ba, bon appetit carla, ba carla, carla bon appetit, pesto 101, how to make pesto, different kinds of pesto, carla lalli music pesto, how to do the best pesto, easy pesto recipe, pesto recipe, basil pesto, cashew pesto, fresh pesto, how to make pesto at home, homemade pesto, healthy pesto, spicy pesto

Id: WUs3JeuvX1k

Length: 12min 45sec (765 seconds)

Published: Sun Jul 30 2023