How to Make Pesto Out of Parsley Stems

Get the recipe for Spaghetti with Parsley Pesto (Spaghetti al Pesto di Prezzemolo) here: https://bit.ly/4jlQ1Be

Parsley pesto! Sounds bland, but it’s not! We learned this super creamy, super fresh-tasting pesto in Amalfi, where we also learned to use lemons as a bright, fresh flavor base. We love it for the same reason we love lemon pesto—no ingredient mutes or overpowers the rest. And, like most of Chris Kimball’s all time favorite recipes, it’s incredibly efficient.

The stems make up the bulk of the pesto; a small amount of Italian fish sauce brings the umami, in place of nuts and cheese; we use a single clove of garlic; and a touch of lemon zest and juice heightens the clean, simple flavors.

0:00 How to make pesto from parsley stems
0:56 How to make pesto sauce in a blender
1:36 How to tell if pasta is cooked
2:57 How to sauce pasta with pesto
2:40 What is pesto?
3:00 How to freeze pesto

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pesto Genovves [Music] sucks Supermarket basil in this country looks like basil but it doesn’t smell like basil It doesn’t taste like basil It’s just a green leaf So here at Mil Street instead of using basil we use parsley including the leaves and the stems You actually get more flavor It’s super inexpensive and you probably have it sitting in your fridge And we’ve come up with a recipe that’s lighter and fresher We don’t load it up with cheese and nuts We got this recipe in Rell at Lvecia Cantina a guy called Antonio Chaffy And when we made this pesto it came out like this jewel like bright green almost gelato consistency Now just a word about rebell It’s in something called the Valley of the Iron Works You walk down to a Maui Maui is famous for its huge lemons That’s probably why this recipe also uses lemon juice So first thing is we take Italian parsley We’re blanching this Parsley stems have a lot of flavor So by quickly cooking them blanching them we’ll be able to use the stems in the pesto Everywhere I’ve been in Italy they’re very frugal with their use of garlic One clove goes in A lot of Americans and I have done this too use way too much garlic Oil of course Now you’ll notice there are no nuts in this and there’s no cheese which is typical for many pesto recipes right They use an Italian fish sauce This is not as fishy as an Asian fish sauce Or you can use one anchovi green super creamy sauce People say al dente No you don’t want chewy pasta You want to be toothome but you you want it cooked You don’t want it chewy That’s chewy Always reserve pasta cooking water And that’s good Okay So we’re going to put it medium medium low This is what you want You’re going to coat the pasta but you’re not going to flood it with sauce Some reason the last 20 30 years like people putting lemon juice in everything Have you noticed that This is a case where lemon’s fine but you have to be careful You don’t want to use too much So I’m going to zest over the food You should We have four teaspoons of lemon juice I’m going to add half of it Yeah you can add a little Yeah that’s good As this sits the pasta is going to absorb more liquid So if you’re going to let it sit and people come back for seconds you’re going to want to probably add a little more liquid to it And it tastes super fresh You know pesto is just a quick sauce made with ingredients you have on hand That’s all it is There’s a thousand other variations out there which is great Those are the most powerful recipes in the world The ones that are simple have have a simple concept you can remember without using a recipe So I think pestos may be the most useful recipe in the world If you do freeze it or store it Lydia of Basian taught me this trick which is when she stores pesto even when she freezes it she puts a layer of olive oil on top and that will help uh keep the flavor