How to make pesto Video

How to Make Pesto

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How to make pesto -

Cookingsessions.com host Jason Hill shows you how to make pesto.

How to make pesto -

Cookingsessions.com host Jason Hill shows you how to make pesto.

Added: 10/31/09

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How to Make Pesto

Pesto was born in Northern Italy in the seaport region of Genova. Today’s Pesto recipe is a traditional Pesto Sauce from Cinque Terre. To make a traditional Pesto Sauce you’re going to need some pine nuts and yes pine nuts actually come from pine cones. In Italy, the stone pine is preferred. Here in the US, the Pinyon Pine was a favorite for the native Americans. You can see the pine that right here they are actually harvested under each scale of the pine cone and this is what the pine nut looks like before it shelled. I toast the pine that’s in a pan, it’s pre-heated on high and don’t walk away from this as you’re doing it because this will burn real quick. Okay, you can see some of these are starting to turn a little golden brown. I’m going to turn off the heat. I’m going to let them sit in here for another 30 seconds and they’re toasted. Okay let’s get started, you’re going to need a blender or a food processor and I have two cups of rinsed basil leaves that I’m going to put in there first, followed by four fresh cloves of garlic and then a half a cup of pine nuts and we’re going to pause this for about a minute. Okay, I’ve pureed this for about a minute and I’m going to add three quarters cup of fresh grated Parmesan, followed by a tablespoon of sea salt. And I’m going to pour in a little bit of olive oil. I have two cups here and we’ll start off with a quarter cup. If you want a thicker sauce, less oil and if you want to thinner sauce, use more olive oil. Today, I’m tossing two cups of cooked whole wheat penne pasta. You can use any pasta that you like. And I’ll probably have some left over Pesto which I could keep from the fridge for a week or I can even freeze. For garnish, I like to put a few little basil leaves there and sprinkle some more toasted pine nuts and I’ll top it with a little grated parmesan. If you have any problems in finding pine nuts or you don’t want to spend the money, walnuts work as a great substitute for pesto. Hope you enjoyed this, thanks for tuning in.

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Pesto was born in Northern Italy in the seaport region of Genova. Today’s Pesto recipe is a traditional Pesto Sauce from Cinque Terre.

To make a traditional Pesto Sauce you’re going to need some pine nuts and yes pine nuts actually come from pine cones. In Italy, the stone pine is preferred. Here in the US, the Pinyon Pine was a favorite for the native Americans. You can see the pine that right here they are actually harvested under each scale of the pine cone and this is what the pine nut looks like before it shelled. I toast the pine that’s in a pan, it’s pre-heated on high and don’t walk away from this as you’re doing it because this will burn real quick.

Okay, you can see some of these are starting to turn a little golden brown. I’m going to turn off the heat. I’m going to let them sit in here for another 30 seconds and they’re toasted. Okay let’s get started, you’re going to need a blender or a food processor and I have two cups of rinsed basil leaves that I’m going to put in there first, followed by four fresh cloves of garlic and then a half a cup of pine nuts and we’re going to pause this for about a minute.

Okay, I’ve pureed this for about a minute and I’m going to add three quarters cup of fresh grated Parmesan, followed by a tablespoon of sea salt. And I’m going to pour in a little bit of olive oil. I have two cups here and we’ll start off with a quarter cup. If you want a thicker sauce, less oil and if you want to thinner sauce, use more olive oil.

Today, I’m tossing two cups of cooked whole wheat penne pasta. You can use any pasta that you like. And I’ll probably have some left over Pesto which I could keep from the fridge for a week or I can even freeze. For garnish, I like to put a few little basil leaves there and sprinkle some more toasted pine nuts and I’ll top it with a little grated parmesan.

If you have any problems in finding pine nuts or you don’t want to spend the money, walnuts work as a great substitute for pesto. Hope you enjoyed this, thanks for tuning in.

Transcription by: Scribe4you Transcription Services