Massimo Bottura, the Italian restaurateur and chef-owner of three-Michelin-starred Osteria Francescana, knows a thing or two …
Check on YouTube
How to Make Pesto with Massimo Bottura, Chef of the #1 Ranked Restaurant in the World
Massimo Bottura, the Italian restaurateur and chef-owner of three-Michelin-starred Osteria Francescana, knows a thing or two …
Check on YouTube
This guys pretentious as fuck
It's so good that the guy at 3:16 threw his head back in joy before he even tasted it!
bredkrams
This is simply an amazing dish.
Add ice in blender to prevent oxidization
You've gotta remember this guy got his stars from his restaurant and that style of dishes, which translates through his cooking, someone like Stefano Secchi got his from pasta…
As an aside, I can't help but notice/wonder what influence social media has had on michelin over the years…
A cook finely prepares legacy food, a chef innovate
Hello guys,did someone tried to make other type of pesto then basil one? i made wild garlic pesto with cashew nuts,smoked cheese and cheddar cheese,but also will add soon more wild garlic things(salmon pate,egg spread etc),plus authentic lemon chicken and many more recipes,just that i joined,thanks and have a good day.
So its that easy to be the World's Great Chef ? just add al that shit in the mixer. Voila ! the best food ever. Really ?
Oh man, you just killed the Italian's Pesto with this green cream. Why did you use a blender?
it's impossible to do that and call it Pesto, it's a crime. To be a pesto it has to be done in a pestle and it has to be a proper pestle to make a pesto
Ma come cazzo vi permette a chiamare quella roba pesto.. ha la menta dentro 😱🤮
se fai un pesto cosi a Genova e lo chiami super classic, prima ti sparano, ti cremano e poi ti
pisciano sulle ceneri..
This is very bad way to made a pesto sauce, shit, he don't respect the tradition
It's not amazing! Probably drunk man. Pasta seems to be awful.
Insulin through the roof
He used the same finger twice.
He’s the best chef in the world? If he’s the best chef in the world he would know that his pesto was bitter because he blended the fuck out of it. Not because it’s “herbs”. Always use a food processor and pulse it a second at a time till it’s right OR use a mortar and hand mash it if you have the time.
Italians are the best in food, other countries sucks
It's no longer a paste.
he had me until he put potatoes on pasta
Porcodio ma se se chiama pesto vorrà di che viene pestato no frullato porcodio. The name is pesto not frappé
120 dollars.
Che schifo
If you ask a person from Genova if this is pesto…he will answer no way…but i believe this pasta must be good
How did he keep it green for so long ? Bc of the ice?
".. or like some BREADcrumbs.."
He’s using a blender? Really?
The basil leaves should not be cut, but ground into a paste in a mortar to extract the full taste from the herb.
MASTER!!!
This is a Massimo's version of Pesto, NOT the real Pesto alla genovese.
Does anyone know what the herb he mentioned at 1:10 is?
I don't really like to put sugar in my sauces. I am very sensitive to sweet. Anyone else?
A lota, a lota of the garlic please???
"I can die now!"
Please go ahead
If it was any foreigner doing all this you would have a public stoning followed by a hanging coming from Italians.
1:09 🌿the herb is cress/watercress!
crescione d'acqua or pepe d’acqua ('water pepper')
My brother drizzles truffle oil over his pesto. Is that a right thing to do for pesto?
I hate his fake humbleness
“A little bit of garlic “ (Italians stare in confusion)
I don't get his logic.. is he victimising himself? A thing cannot become a favourite if it's the only thing there is. On the contrary. What was he talking about?
Looks shit tbh
Mi dispiace. Non mi piace. Too much water. And are the potatoes even cooked? Lavender? Madonna santa
When you don’t know how to do it,just don’t do it …
How is it a pesto if made in a blender? This is a frullato.
Sì raga andate tranquilli che il pesto di Bottura fa sicuramente cagare. Ma per favore.
Ma siamo seri? abbelinou direbbero i genovesi:abbelinato………
3:17 that man was gonna say he loves it no matter how it would taste lmao
i feel like he just kept adding shit cause they kept filming, lol