The Perfect Pesto

Published on Tuesday, January 27, 2009, by Meredith Arthur, Eric Slatkin, and Blake Smith / Edit Post

The Perfect Pesto

By Meredith Arthur, Eric Slatkin, and Blake Smith

We assume that San Francisco’s Tablehopper, Marcia Gagliardi, must eat out every night to be able to write such up-to-date information for her weekly newsletter. So when Marcia says that something stands out, it’s worth an examination. Nothing is more perfect according to the Tablehopper than Farina’s mandilli al pesto, presented here by Chef Paolo Laboa.

The unparalleled. The best in show. We call it The Perfect: our video series on how something so very good gets to be that way.

ALLThe Perfect
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COMMENT

  • Wow...and to think, I visited San Francisco years ago, and never knew of this place. As a big fan of pesto, I wish I had found this site, and this video, a long time ago.

  • all I can say is OF COURSE there was garlic, period. I was trained to use pecorino-romano in my pesto. I can do the pesto in my sleep, but was FASCINATED by the recipe & shape of the pasta itself...

  • Hey guys, just trying my luck but does any of you happen to have the recipe?

    Thanks

  • oooooooo......aaaaahhhh...... get me on an aeroplane!

    but seriously — how long do you think the basil should be soaked? You can't soak it too long or it will drown.

    also... "Fiore Sardo cheese" 'splain. If you already have Parm-Reg?

    The "Italian" pine nuts — what are we usually getting when we go to the store. I have some dim recollection that some come from China (boo hiss)?

    This guy could...+READ

    oooooooo......aaaaahhhh...... get me on an aeroplane!

    but seriously — how long do you think the basil should be soaked? You can't soak it too long or it will drown.

    also... "Fiore Sardo cheese" 'splain. If you already have Parm-Reg?

    The "Italian" pine nuts — what are we usually getting when we go to the store. I have some dim recollection that some come from China (boo hiss)?

    This guy could cook for me anytime!! When was the last time you ever heard of anyone who cooked with love and passion?-COLLAPSE

  • Simple, traditional pesto and really good advice on the judicious use of oil, which I think most places over power or use too much.

    Imho, it would be perfect with trofie pasta.

  • Thanks original fig...

    and to LaCheshireChat, I use it when I get tired of typing it out and since that would be my 3rd time, I decided to do so. It actually is a pet peeve of mine and cringe when I hear it but it isn't as bad when I read it out

  • That was awesome. I about died when our Italian chef says that in order for the food to be really good, you have to make it with heart, as if you were at home. It is exactly what you would script an Italian chef to say, and yet it was clear he totally meant it.
    @ EnderWiggin - Ligurian olive oils are much lighter in flavor than most good olive oils. Extra-virgin oils from Tuscany, CA, Apulia and...+READ

    That was awesome. I about died when our Italian chef says that in order for the food to be really good, you have to make it with heart, as if you were at home. It is exactly what you would script an Italian chef to say, and yet it was clear he totally meant it.
    @ EnderWiggin - Ligurian olive oils are much lighter in flavor than most good olive oils. Extra-virgin oils from Tuscany, CA, Apulia and just about anywhere else are MUCH stronger and generally more peppery. It has to do both with the kind of olive they grow (generally Taggiasca) and also the soils and climate. Its mild flavor is why the best truffle oils (the ones using real truffles and not chemicals) use Ligurian oil as their base. As Laboa says, if you're making (a classic) pesto, it's best to use a mild, non-evoo olive oil if you don't happen to have Ligurian oil in your cupboard.-COLLAPSE

  • Oh tell me you didn't just use "evoo".... (argh)

  • contessa...what makes the Ligurian extra virgin olive oil different from a regular extra virgin olive oil?

    I am wondering because he says if you don't have the Ligurian oil then use simple oil b/c the evoo kills the flavor of the basil etc.

    thanks in advance

  • That video nearly had me in tears. Just wonderful. When he starts talking in italian--it just gets you!

    And the Tablehopper is so stinky cute!

    I'm making resos for Farina today!

  • According to my notes, the folks at Farina use this in their pesto: Genovese basil, Parmigiano Reggiano, Fiore Sardo cheese, Ligurian extra virgin olive oil, Vessalico garlic, sea salt, and Italian pine nuts. It's supposedly the same ingredient list to compete for the Golden Pestle for Best Pesto Sauce in the World competition.

  • Did he add parmesan cheese? I can't eat parmesan cheese.

  • Pesto always has garlic, it would go in at the beginning with the coarse salt. The salt helps to release the oils and break down the garlic quickly. There WAS garlic in his Mise en Place to the right, so, either it was put in and not shown, he forgot it (unlikely but could happen) or it was specifically requested to be left out. Whatever, it's still a lovely video as it shows how easy it is to...+READ

    Pesto always has garlic, it would go in at the beginning with the coarse salt. The salt helps to release the oils and break down the garlic quickly. There WAS garlic in his Mise en Place to the right, so, either it was put in and not shown, he forgot it (unlikely but could happen) or it was specifically requested to be left out. Whatever, it's still a lovely video as it shows how easy it is to make proper pesto (and fresh pasta) from scratch.-COLLAPSE

  • Did he not put garlic in this? Doesn't pesto have garlic?

  • That was indeed a perfect pesto video. I could almost smell it through my monitor.

  • What a treat ! Tablehopper, first time I'm actually jealous of a CH! Glorious execution, subtitles to boot, I totally get your take on this dish, this simple feast. Wonderful tip about soaking the basil, using the right oil, working the pine nuts and coarse salt. Loved it.