Ultimate Pesto Ratio with Carla Lalli Music

Рет қаралды 87,261

Күн бұрын

Pesto is a technique, not a recipe. Once you know the ratio of the herbs, nuts, cheese, and oil that make a great sauce, the Spin Its never stop. Rather than codifying one particular combination of ingredients, the goal of the Ultimate Pesto Ratio is to empower you and encourage experimentation. Make a pesto with whatever greens, herbs, cheeses and nuts you have on hand, without having to search for a new recipe every time. This formula is the only one you need.
For the deep dive on the Pesto Ratio, the written recipe, the ultimate chart of all the Spin Its, and advice on all the new combinations you can create, go to Food Processing and download the exclusive 11-page booklet.
carlalallimusic.substack.com/...
00:00 Intro
00:56 The O is for Options
02:54 Crowd-Sourced Combo
09:30 Three Tips for Storage
10:20 Perfect Pesto Imperfect Rhyming
11:09 Anything Is Pesto (If You Believe)
Follow me on Instagram
/ lallimusic
More about me, including info on my books, is here:
www.carlalallimusic.com
Thank you Esporão for the beautiful olive oil!
www.esporao.com/en/olive-oils...
Producer: Zoie Omega
/ x_omegadeth_x
Director of Photography: Tim Racca
vimeo.com/348179757
Food Stylist: Cybelle Tondu
cyborrrrg?...
Editor and Comic Genius: Meg Felling
/ poorpotatoface
Theme music "Magic Hours" by Amy Crawford
www.amycrawfordmusic.com
#carlalallimusic #pesto #pestorecipe #pesto101

Пікірлер: 140

@CarlaLalliMusic123 11 ай бұрын

Green Team, huddle up! I am here for all the combos you want to make.

@Zumindestens 11 ай бұрын

I had that olive oil, it is from Portugal, right?

@andrewknies675 11 ай бұрын

I have a question about the olive oil and the food processor. I have heard/tasted that olive oil will become more bitter by incorporating it in the processor this way. I will usually start with a small amount of neutral oil in the processor to get the emulsification started then finish in a bowl with a whisk for the olive oil. Have you noticed the difference in olive oil with and without the use of the processor? Also walnut, spinach and parm. good stuff

@dcseain 11 ай бұрын

Walnut, parsley, pecorino is one of my favorites. I sometimes toss in a few white raisins to change it up.

@saraha6401 11 ай бұрын

@@andrewknies675 I do mine in the food processor only, mainly because I can't be bothered to do the extra work, but I don't have any issue with bitter oil at all.

@mariapaularubianoa.6890 11 ай бұрын

I'm intrigued by the suggestion of miso in this. Maybe an example using it?

@StephenYuan 11 ай бұрын

Carla's ratio. two cups greens, half cup oil half cup cheese two-three cloves of garlic quarter cup nuts. I used this for nettle, mint, almond and pecorino pesto last night. It was a great summer dish.

@loriajhar6855 10 ай бұрын

Thank you!

@jordanmoran1983 11 ай бұрын

Just in time for me to cook the basil, parsley, white miso, pumpkin seed, Moroccan dried chilli, olive oil and parmesan pesto I made yesterday. Those little dried Moroccan chilli pack a punch.

@julieblair7472 11 ай бұрын

I once thought my boss was crazy when he made me make pesto from romaine lettuce and it was fantastic, tasted like pea shoots.

@braverman-lakinfamily4498 10 ай бұрын

I've made pesto a million times, I never used a recipe and it was fine. But this was really delicious. I used mostly basil with some parsley, and toasted cashews. I didn't think I needed a recipe or a formula but I did

@mountainmum2522 11 ай бұрын

I used garlic scapes with parm,basil,evoo, and lemon. I made separate batches using pine nuts, walnuts, pecans, almonds and sunflower seeds. Hands down, the best was with the sunflower seeds.

@connoryu3257 10 ай бұрын

this turned out so amazing!! the “spin it” mentality is so freeing and it really gets your gears turning for fun combos. it’s just so reassuring to have a foolproof ratio as a starting point before playing around! bravo!

@bmoody82 11 ай бұрын

Parsley, walnut, garlic, pecorino romano, olive oil is my favorite. I'll add beet greens too when I can.

@sarahritchie5568 6 сағат бұрын

Tried this method with some wood sorrel that was taking over my front yard. So good! Also tried a version with carrot tops, again, awesome! Thank you for opening a world of pesto options for someone who is not a big basil pesto fan :) (Oh I be also subbed cheese for nutritional yeast)

@dragontoothdw 11 ай бұрын

Pesto storage; old icecube trays, filled, bagged, freezer for a day, empty trays into bag, keep for ~ a year. Pull ~3 cubes per serving, thaws in mixing bowl while pasta cooks, add pasta water, butter, chz - stir. Add pasta, enjoy!

@tripNine1 11 ай бұрын

I must have missed that you made a KZfaq channel and now I've got 2 years worth of cooking inspiration to catch up on, thanks!

@AlissaintheCity 11 ай бұрын

If anyone has a nut allergy, my go to base "pesto" recipe (as someone who's had an allergy her whole life!): sunflower seeds, garlic, a little lemon, olive oil, parsley, basil (cheese optional IMO). Add avocado and cilantro to switch it up or dill and mint, so so many options to go with this! I need to adventure more with pepitas.

@SoBethSaid 11 ай бұрын

I tried cashew, green onion, garlic, spinach and parmesan pesto right after watching this. I tossed a bit over halved cherry tomatoes with a splash of lemon and I am in love!

@sithyq3480 11 ай бұрын

I make this absolute Killer carrot top pesto for my grilled carrot flat bread! I have a massive carrot harvest sometime around late August, and I've made it every year for half a decade! Green and herb is carrot top & lemon verbena. I also use garlic. My protein is toasted sunflower seeds. Which are also always cheap, but also in season if you're into that whole harvesty mess. Cheese is pecorino And I use my daily driver olive oil. I make a yogurt and wheat flour flatbread, that takes ten minutes (or thirty if you have a young helper) grill it, then smear on my pesto and top it with sliced carrots tossed in a little cumin and paprika, top it with with a dark green; usually chard (hard 'ch') add more pecorino, drizzle with evoo and slap in on the grill for a few more minutes, and it's absolutely phenomenal! Carla, SO many of your recipes are in my repertoire, and my grilled carrot top pesto pizza is an original baby of mine. I would be so thrilled if you tried it out with your family!

@emkn1479 11 ай бұрын

I’ve considered this. I used the carrot tops for other things, but I’m glad to know it’s great!

@cpp8227 11 ай бұрын

Such a wonderful video; love cooking formulas to play with. Our favorite pesto is garlic, spinach and arugula, walnuts, parmesan or pecorino, avocado oil or grapeseed oil. Lemon juice to taste. Looking forward to trying this new ratio formula! Thanks!

@lindalovessparkles16 11 ай бұрын

i just used this ratio and played with the greens/nuts - OMG a new home staple (even when basil isn’t in season😉)

@joaoducci 11 ай бұрын

I've been making pesto with arugula/kale and pecans/walnuts for a while, with lotsa garlic, parm and lemon juice and it's just so good. Might try the cilantro spin tonight!!

@sb_1389 10 ай бұрын

Is that lemon juice in place of oil?

@laravazquez7917 8 ай бұрын

Walnuts+parm + 2cloves garlic + blanched collards + olive oil= delicious, no notes Delicious, no notes + ricotta + lemon zest + (served with lemon juice and more parm) = 🤯🤯 It’s just pesto math 👏👏

@jayjay8335 10 ай бұрын

Okay watching a Carla video with a Carla add, this woman is a queen!

@_quarterroy2325 11 ай бұрын

Just now realizing Carla’s last name is Music. This whole time I’ve been waiting on a music video in between recipes.

@pamelamarshall3665 11 ай бұрын

Yay! I can't wait to watch this after work this afternoon!

@gnaastiin2963 11 ай бұрын

LOVED this. Thank-you!

@kper5592 11 ай бұрын

This is very useful, thank you!

@TorigodHamster 11 ай бұрын

Love the earth-friendly alternatives to pine nuts!

@JourelBaello 11 ай бұрын

Love exploring different pesto greens/nuts combinations! Since we celebrate the gospel of cruciferous veg in this house, the best I've made was broccoli/walnut pesto and a bok choy/cashew pesto. I've also made a perilla leaf/pistachio pesto that turned out lovely.

@loripominville8207 11 ай бұрын

I just made a traditional basil pesto using your ratios and it turned out fantastic! Thank you!

@katielee6024 10 ай бұрын

Thank you, Carla, for enabling my first pesto - it turned out so much better than I could have imagined 💚💚💚

@loriajhar6855 10 ай бұрын

That was fun to watch! Basil, mint, walnut, cotija and olive oil pesto coming up! (It's what i have) 😊

@hillaryroberts3623 10 ай бұрын

We enjoy the combo: basil, spinach, avocado, walnuts, parm and walnut oil.

@darcyjorgensen5808 11 ай бұрын

Arugula, walnuts, Parm, olive oil, garlic and lemon zest.

@emkn1479 11 ай бұрын

Arugulaaaaaa….must try this, it’s my favorite!

@stacischuhmann 11 ай бұрын

Yum! Can’t wait to make this!!

@luiscarlosarroyo235 11 ай бұрын

You're literally the best

@brionyryles 11 ай бұрын

Lovely to see some Portuguese olive oil being showcased! My favourite - so nice and buttery

@riverotters 11 ай бұрын

Not traditional, but I like my pesto to be a little zesty, so I always add a little lemon juice (or citric/malic acid, or an almost imperceptible amount of white vinegar). It also seems to keep it greener. Always have the other "zing" elements in there as well, such as garlic and chili flakes. What I usually change up are the herbs and nuts. I love walnuts and pecans in pesto especially. Usually go with parm, but sometimes grana padano or pecorino romano. Annoyingly, I can't seem to get asiago where I live. Probably have pesto tomorrow since we have an abundance of herbs in the garden. It was a good basil summer.

@VanisleGirl1961 11 ай бұрын

Fresh harvested wild nettle makes a fantastic pesto too. I do like to add a bit of basil or cilantro but have does straight up nettle and it's delish.

@meeram6080 11 ай бұрын

This is the best teaching video on the internet till date. Thank you

@hannahpomerantz965 11 ай бұрын

I am a big fan of pea & pistachio pesto (with added basil or mint, garlic, and parm or pecorino as the cheese), looking forward to making it with the 1282 ratio!

@elizabethdurbin1303 11 ай бұрын

I love making pesto with kale or broccoli and parm. Toasted walnuts is also a fantastic addition in those recipes.

@rikkimontero 11 ай бұрын

❤❤Carla thank you for sharing another masterpiece recipe! You’re an amazing chef and teacher. Muchas Gracias chica!

@fakenorwegian4743 11 ай бұрын

Carla, you are the best. Love the funny references. "Do it LIVE!" So funny!!

@anniebaby1 11 ай бұрын

what a genius video! you just gave so many people a huge gift and skill. how kind ❤

@saraha6401 11 ай бұрын

Just made pesto from home grown basil this weekend! I did mostly basil for the greens but I did add the leaves from a couple of sprigs of fressh oregano, standard pine nuts, instead of cheese I used about 1/2 can anchovies, 2 jalapenos (seeds & all) zest of 1 lemon plus juice from 1/4 of it and then pulsed in some kalamata olives right at the end. Delicious!!

@elenasaavedrabuckley7809 11 ай бұрын

love the oregano add!

@elishatea 10 ай бұрын

Finally got my hands on a bunch of fresh herbs today so I got to try this! I did almonds, parmesan, and a mix of basil and parsley and it turned out fantastic. Thanks Carla!

@Azshmo 10 ай бұрын

Thank you so much for teaching me this! I'm going to apply it to an arugula-spinach-walnut-asiago pesto zinged with a jalapeno that I tried and loved a few years ago.

@BeastCoastManThing 9 ай бұрын

Just used this method to make a basil, green onion, walnut and white miso pesto. Thanks Carla!

@emkn1479 11 ай бұрын

Amazing! I was looking for a way to use Swiss chard and made a pesto with walnuts. Tasty!

@electrocontinuo 11 ай бұрын

Oh this is good. I had a pistachio pesto with clams at a place called Il Miracolo Dei Pesci in Napoli that was pretty much the platonic ideal of pesto. I like to make mine with wild ramp greens

@MrDrPsych 11 ай бұрын

i made this with kale/parsley/pecorino/pistachios bc it's what i had and it's SO good. used chile flake and lemon for some zing!

@ruike-anders 11 ай бұрын

amazing! ill use it

@pamelamarshall3665 11 ай бұрын

One ticket for the Magic Pesto Ride, please!

@darcyjorgensen5808 11 ай бұрын

That’s an E ticket ride!

@windlessoriginals1150 11 ай бұрын

Great video!

@PeaceRose96 11 ай бұрын

carla!!! a few weeks ago i made a vegan pesto for my dad and i and it was honestly wild. i had a ton of herbs in the garden i haven't picked for a while so i kinda just threw it all in🤣 it was MAINLY italian and thai basil but also lots of scallions, chives, flat leaf italian parsley and a littleee bit of sage with evoo, noosh and cashews! so much going on but still mainly a classic basil pesto, just had a hint of that onion flavor earthyness from everything else. oh and this was when you posted that video about adding ice cubes to sauces/pestos and that ice cube made all the difference

@neonflamingo6015 11 ай бұрын

100 grams walnuts, 200 grams feta, 500 grams cilantro, 300 grams arugula, 200 grams olive oil, and a splash of cold water. Plus two jalapeños and two cloves of garlic. Carla this ratio has made my week and changed my pasta game!

@DizzyBusy 11 ай бұрын

You made it work with weight? Because her ratio was for volume, i thought

@randelishus 11 ай бұрын

Hey Carla! I’m a super-fan of all your culinary adventures & “Lalli-isms.” And I particularly loved this video. Sidebar & low-key suggestion: As someone who watches a majority of your content on my smartphone, I have a hard time reading the blurbs in with the helpful tips and info as they black font is justified on darkly colored text boxes. Is there anyway you could brighten them or modify the coloring? Thank you for all you do! You’re amazing and one of my gastro-heroes!

@anicientbolt 3 ай бұрын

Was given a big bag of wild garlic yesterday so was in need of a good pesto ratio, should have knew you'd have a recipe for it.

@PunchySalazar 11 ай бұрын

so excited to cook pesto!

@kristinaginorio1344 11 ай бұрын

Also a yummy spread for a BLT, instead of mayo.

@sharonlim9929 11 ай бұрын

OMG I’m gonna try this with laksa leaves - also known as Vietnamese mint/coriander.

@erininnes7448 Ай бұрын

Late to the game here, but where I live we glory in eating stinging nettles in spring and pesto is a popular way to eat them (blanched first, of course!)

@jcf2322 11 ай бұрын

So I've been on this kick of using miso instead of kosher salt when seasoning my veggies, and had some arugula that was I needed to use, so I figured, "eh, make a pesto, freeze it and use it later, before it the greens go to waste." In the process of putting it altogether I opted to use the miso there, and in tasting it was fine and then I proceeded to pack it up. It was only later when cleaning up I realized I completely missed the parm and was like, "did I just accidentally make vegan pesto!?" Couldn't tell if I was upset or happy about it. Still tasted delicious.

@ImSchneckenhaus 11 ай бұрын

Green herby team represent !!

@julianalinkel3484 11 ай бұрын

Ok hear me out...I've been looking for a flexible recipe for pesto like this everywhere recently. I grow basil, but never enough for a large batch of pesto. So yesterday, I made this recipe with a bit of basil, leftover sage a friend grew, leftover carrot tops from my garden, and tuscan kale from my garden. The only cheese I had around was a sharp cheddar block and the only nuts I had were walnuts. It might seem like a very eclectic combination, but it still turned out beautifully and was a wonderful way to use up garden scraps that would have otherwise been wasted!

@michaelmcnally1242 11 ай бұрын

A *little* bit of lemon zest, finely minced or grated with a Microplane, is a great addition to plain-ish green pesto. Brightens it up.

@daniellowe4090 11 ай бұрын

I did carrot tops/parsley 50:50, walnuts and wensleydale with lemon juice for zing

@sueannesullivan3827 11 ай бұрын

I often lightly toast my nuts first in a bit of olive oil and throw in chopped garlic, too. It makes the pesto less harsh vs the raw garlic taste.

@88Eleo 11 ай бұрын

Hear me out people…one of the best pesto of all time (I’m Italian) is pesto alla siciliana (Sicilian pesto): parm cheese, sundried tomatoes, olive oil, almonds (or whatever kind of nuts you have on hand, no purists here😂). I just eyeball the ingredients to my taste…Throw everything in a blander and that’s it. Al dente pasta, pasta water to emulsify and that’s it🎉 oh and a nice tip for every herbal pesto is adding an ice cube in the blender, to keep everything nice and bright green (and emulsified) Similar to what Carla did by adding a splash of water…

@williamryan2067 11 ай бұрын

Any herbs/greens, basil, or nothing? You didn't specify...

@88Eleo 11 ай бұрын

@@williamryan2067no herbs in the Sicilian pesto, these are the ingredients ☺️ basil could be a nice addition tho ☺️☺️

@nicolasasharath8828 11 ай бұрын

Another great seeds to add to this masterpiece is parasol pine seeds (pignon de pin in French). Wich Mary so well and can add a bit of crunch (who don't like crunch?)

@Norm7264 11 ай бұрын

I love to use carrot tops to make a pesto sauce to go on the roasted carrots

@bikinisarah1746 7 ай бұрын

I have been puting my pesto in the freezer, then pulling it out the day before I need it, then popping it back in the freezer and it lasts a really long time.

@darrasworld324 11 ай бұрын

Left over herbs from greek salad week, parsley, dill, touch of mint with garlic, almonds & pecorino.

@evaniathompson3342 11 ай бұрын

❤️❤️❤️

@user-nx7kg8yb4g 10 ай бұрын

All the herbs, basil, cilantro, parsley and mint. Sometimes baby spinach. No cheese. One clove garlic. Walnuts (pine nuts are so expensive right now) s+p and olive oil. Maybe this is more of a salsa verde. And it freezes well!

@halfbakedcheesecake 11 ай бұрын

A little cold water at the end is a trick that works with homemade hummus too!

@three-cats-photography 11 ай бұрын

So one trick I've learned with basil is to blanche it first. The pesto stays nice and green without special storage.

@CarlaLalliMusic123 11 ай бұрын

Agree that it helps w color but I prefer flavor of raw. Cook’s choice!

@thelionofgod 11 ай бұрын

Vitamin c will also help slow the colour degradation, so a tiny squeeze of lemon juice helps with storage. Likewise parsley is full of vitamin c, so a few sprigs mixed in with your other herbs would help. See Dan Souza's video on pesto. I've tried blanching basil for pesto before to preserve the colour, but like Carla I just don't like the flavour as much.

@lillypatience 11 ай бұрын

Hard “ch”! 😂 like “Charlie” 😊

@fabiolemes3395 11 ай бұрын

CARLA IS A MAGITIAN! I ADORE YOU! Miss Music, do you have a PO BOX? I would love to send you something from Brazil...

@jessicajacobs9192 11 ай бұрын

Love this! Do the measurements of the cheese category stay the same for the vegan options?

@mjohns908 9 ай бұрын

Carla feels like everyone's best friend's mom. 😂

@ccaswick 11 ай бұрын

Carla your nails always look so great. Do you use Color Camp? If so, just saw they went out of business. Anyhoo, I really enjoy your videos. Keep up the fun.

@AmandaCef_Art 11 ай бұрын

The “…but like whatever” is all of us in the kitchen when we pull this shit lol

@v.boulanger9931 10 ай бұрын

Molly’s measuring cups! ✨ also #1282

@dianeleirer9878 11 ай бұрын

One time I tried making a pesto with basil, garlic, Parmesan cheese, olive oil AND 1/2 a ripe avocado. It turned out great and was tossed with rotini and ripe cherry tomatoes.

@KimJayViet 11 ай бұрын

I want to try making a dessert pesto as a topping for granitas, ice cream and cheesecake using mint, lavender oil, almond and honey. If that's too much, I'd just make it with a really good extra virgin olive oil. I love all the savory pestos, but I'm curious about making one that is sweet.

@williamryan2067 11 ай бұрын

Perfect Carla, I've been using exactly the same method for years, but I am always stumped that my pesto turns brownish shortly after mixing into hot pasta. I have never subscribed to the "one ice cube" method, or the cold water that you add. Any tips to keep the sauce from going dark 5 minutes after plating? Thanks in advance!

@rachelattack 11 ай бұрын

Preach mother Music

@pamelamarshall3665 11 ай бұрын

I love EVERYTHING about this video! Except the cilantro! I'm one of "those" people...the cilantro haters!

@PoignantSnack 11 ай бұрын

hi carla!! (or anyone else who tries this) when using miso or nutritional yeast, would you also use 2 parts for the ratio?

@CarlaLalliMusic123 11 ай бұрын

Yes 1/2 cup! Watch the seasoning later as miso could be saltier than some cheeses. Or not!

@anthonyrideau5929 11 ай бұрын

What kind of pepper grinder is that? It's putting in work

@lailakuziez7782 11 ай бұрын

I need to know - has anyone here tried making a pesto with Thai basil? It's almost impossible to get it from the Asian market without getting a huge amount and I've always thought it could either be amazing/super unique or truly terrible as a pesto

@arnoldkotlyarevsky383 11 ай бұрын

If you wanted to use miso instead of cheese, what if the ratio swap? a half cup seems like a lot.

@andrewknies675 11 ай бұрын

@CarlaLalliMusic123 I have a question about the olive oil and the food processor. I have heard/tasted that olive oil will become more bitter by incorporating it in the processor this way. I will usually start with a small amount of neutral oil in the processor to get the emulsification started then finish in a bowl with a whisk for the olive oil. Have you noticed the difference in olive oil with and without the use of the processor? Also walnut, spinach and parm. good stuff

@CarlaLalliMusic123 11 ай бұрын

Yeah it's definitely one of those "things," like never eating garlic that has a green sprout in the middle or whatever. I think the root of it is that olive oil will decrease in aroma and flavor if it is overheated, and hypothetically being in a blender or food processor can cause the mixture to heat up. But for this pesto, the blending takes about 40 seconds. I don't notice a difference but maybe those with extremely sensitive palates can tell.

@pameladonner4397 11 ай бұрын

How about Shiso? I have a large pot on my patio in Illinois! The flavor is delicate, so what cheese and nut? Or maybe miso instead of cheese. But what nut?

@pameladonner4397 11 ай бұрын

Oh - how about edamame?

@rizaaalyn 11 ай бұрын

what brand of pasta did Carla use for this pesto recipe?

@NickYarmey-uj3gd 10 ай бұрын

Not the editor taking cues from Unhhh with these sound effects 🌈🌈

@parkerhahaha 11 ай бұрын

What is the “cheese” ratio if we’re using miso or nooch

@arby1322 11 ай бұрын

Can you freeze pesto?

@GigiStar01 11 ай бұрын

Baby spinach, walnuts, garlic, and parm.

@pyztni 11 ай бұрын

Carla using Portuguese olive oil 🥹💚

@stacischuhmann 11 ай бұрын

Philosophical question. Is pesto a nut butter?

@CarlaLalliMusic123 11 ай бұрын

no, but i love the thought starter

@alexandra4334 11 ай бұрын

A good food processor makes it look easy. I dont have one and using my blender, immersion blender or mortar and pestle are either no good or too difficult so i have resigned to buy pre made pestos instead. Btw i have tried a cheap food processor and it leaves a layer of non chopped nuts and greens on the bottom, under the blade. No amount of hand stirring solves that issue.