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[MUSIC PLAYING]

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INSTRUCTOR: When you
have a couple of slices

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left of your bread,
it's stale, and you're

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tempted to discard it, put it
in a blender or a food processor

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to turn it into breadcrumb.

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My absolute favorite recipe
with breadcrumb is a pesto.

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If you toast breadcrumb
enough, it'll

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have a little bit of
a cheesy flavor to it.

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You might not even
notice that this is not

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the traditional
pesto, and that's

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because the textures and
flavors are really similar.

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I'm going to show you
four types of breadcrumb

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to illustrate the fact that
any of the breads we bake

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in this class can be
turned into crumb that

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might find one use or another.

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So we have one crumb
here that's brioche.

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It's very light.

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It's very thin.

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It's the type of crumb that
you can use as a little

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topping to give a little
crunch to a recipe.

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This is a pain de
mie breadcrumb.

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It lends itself to both
sweet and savory uses.

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This would be the wheat
sourdough breadcrumb.

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It's coarser, and you'll have a
harder time going and bringing

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it to a really thin crumb.

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But bear with me, because
this one is a great one

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for a few other recipes.

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And this is the rye that
I'm going to put side

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by side with the wheat.

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It's darker.

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It's more red-brown, whereas
this one is golden, blonder.

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Test them and try them, and
figure out your food pairings.

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If you are in need of breadcrumb
and your bread is too fresh,

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slice the loaves.

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Dry it out a little bit in
the oven so that it's hard--

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[HEAVY TAPPING]

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--versus--

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[LIGHT TAPPING]

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--and removing the crust.

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Now, it'll be harder with the
slices that you've toasted.

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You can create these big chunks.

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Break those into
just coarse pieces,

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and put them in your food
processor or blender,

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and pulse it until you have
the desired consistency.

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I remove the crust
here because I

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don't want to have the
coarseness of the crust

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as an additional flavor.

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You can keep the crust.

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But in that case, I would
grind the crumb much thinner,

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almost semolina
texture, so that we

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can diffuse the more
well-baked parts of it.

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Don't do it all in one go.

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Pulse it on different speeds
so that it can work easier

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into a breadcrumb.

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I start off with a
really easy setting

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so that I can get a sense
of how easily the bread is

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going to turn into breadcrumbs.

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And I slowly work my way up.

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There's no absolute here.

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It's really by feel, just
trying to stop it regularly

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because it's really
the start and stop that

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creates momentum and breaks
down the bigger pieces.

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Once you've turned the
breadcrumb into the desired

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consistency, I like to
have it in this grainy--

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it's not especially regular,
but it's small enough

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that I can coat some
fish sticks in it,

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or I can use it as a
little topping to texture,

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say, some vegetables,
or even some meat.

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Another option is to
flavor this breadcrumb.

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Every bread has a different
flavor to it, and adding spices

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can boost certain
flavor notes that we

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have in the different breads.

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So in this breadcrumb,
I'm going to just add

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a little bit of allspice here.

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Say, a large pinch.

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You really should
not put too much salt

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because I'm assuming
your dish will be salted,

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but just a pinch is OK to
get some extra flavors.

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Freshly-milled black pepper.

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Now, you would use
fresh herbs if, say,

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you wanted to create a topping
for one of your dishes.

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Parsley or chives, whatever
greens will add some flavors

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and texture to your dish.

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Plain breadcrumbs should
be stored in a jar

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or in a tin in a
very dry environment.

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And you can keep it for a couple
of weeks, maybe no more than a

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month.

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If you've added some
spices, same process.

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But if you've added
fresh herbs, then you

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want to use it within
one or two days.

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Store it in an
airtight container

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and in the refrigerator
so that herbs stay fresh.

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[MUSIC PLAYING]

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My absolute favorite recipe
with breadcrumb is a pesto,

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and it stems from finding
out that breadcrumb

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was used to replace
Parmesan in Italy

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when it came to be missing, too
expensive, or just unavailable.

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If you toast breadcrumb
enough, it'll

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have a little bit of
a cheesy flavor to it.

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And so in using breadcrumb,
some greens, olive oil,

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I created my own pesto.

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I have the breadcrumb that
replaces the Parmesan.

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I have the walnuts that
replace the pine nuts.

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And then for the greens,
instead of using basil--

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because in continental
Europe, I would find parsley

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more easily--

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I used parsley instead of basil.

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A breadcrumb pesto
tastes more or less

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the same way as a
regular pesto would.

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You might not even
notice that this is not

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the traditional
pesto, and that's

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just because the textures and
flavors are really similar.

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I start off by removing
the green leaves of parsley

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and I put them in a
bowl so that I can start

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cutting them a little bit.

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I found that it works
slightly better.

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Keep the stems to
infuse in a broth.

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I'm just going to
cut it a little bit

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and facilitate the work of
the processor thereafter.

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It just blends better.

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And if it's coarse, that's fine.

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Don't cut it with a
knife because that

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tends to squish the greens
and make them fade faster.

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So I've chopped up my herbs.

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And using a food processor,
I'm going to start off

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with the breadcrumbs.

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Those may be ones that
you've stored already

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or some that you made fresh.

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I'm going to add the
coarsely-cut green herbs.

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I'm going to add
walnuts, a pinch of salt,

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and I would put two
pinches of pepper,

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because why not have
more flavor here?

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I'm going to just blend
these ingredients together

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for a second on a slow speed.

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This is good.

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It could be a little greener,
so I can add a few more greens.

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This is really
discretionary, but I

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like to have the pesto for
pasta to be on the greener side.

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Traditional pesto
has basil in it,

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and it's clearly the
most authentic flavor.

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Parsley has its own personality.

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What I like about it is that
it's consistent year round.

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I've brought the
ingredients together,

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and now what I'm going to do is
I'm just going to add some oil

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so that you can really
have that pesto texture.

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As it comes together, you'll
notice on the food processor

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that it starts moving
around in chunks,

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and that's a good
sign that we're

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getting to the right texture.

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Bread pesto really is
an imperfect science.

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So you can do it
a thousand times,

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and slowly figure out what
are the proportions that you

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like best, or the flavors that
you want to reinforce the most.

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I think it's just about
ready to go on my pasta.

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So here, what I have
is a dark green color.

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You can feel that the
ingredients have come together

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into one paste.

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You cannot distinguish
the breadcrumbs.

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You don't know if it's
breadcrumb, if it's nuts,

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or if it's cheese.

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And the nuts' flavors
here and the greens

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are just really wonderful.

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They're fresh.

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It's rich.

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You can choose to
have a more liquidy

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pesto by adding olive oil.

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If you want more green to
it with less breadcrumb,

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this is really discretionary
and should also

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be catered and chosen
according to the dish you're

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going to serve it with.

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[MUSIC PLAYING]

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I'm going to scoop up a
few spoonfuls of the pesto.

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Just check that I have
the right texture.

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And what I would tend to
do is, especially if you're

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greeting this dish
with several people,

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put it in the
bottom of your bowl

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and then mix in
the pasta together,

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because that will clad all
of the pasta with the pesto.

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If this is a last-minute dish,
put your pasta in and cover up

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your pastas with the pesto.

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If you realize at
this point that you

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want a little more
oiliness, feel

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free to add in some olive oil.

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That's absolutely fine.

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You can even add some
fresh herbs into it,

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and that can be a final
touch, especially if you're

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greeting guests and
serving it plated,

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because it will give your guests
the understanding that this

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is parsley and not basil.

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And it's ready to eat.

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The pesto you've made-- if
you're not going to use it all,

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you can store it in a
jar in the refrigerator

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for three to five days.

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You may be able to keep it
a little longer, especially

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if you use more oil.

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But the freshness
of the herbs is

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what you want to keep, so
eat it sooner than later.

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So here we go.

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I'm talking my mouth full,
but this is really delicious.

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What I really like
with this pesto,

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and especially with
the parsley, is

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that I feel it has a freshness
that, year-round, is similar.

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I think of pesto and I
think over the summer.

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But in the middle
of winter, if I'm

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looking for that touch of sun,
then this pesto with parsley

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gives me the shot I need.

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[MUSIC PLAYING]