How to make Pasta Al Pesto

Daniel Palmieri: Welcome to Junior Chefs of America. Today, we’re going to learn how to make Pesto! Gabriel Palmieri: What’s Pesto? Daniel Palmieri: Pesto is a great Italian pasta sauce and it’s very, very tasty. Are you ready to make it? Gabriel Palmieri: Yes. Daniel Palmieri: And to make Pesto, we only need—a clove of garlic, fresh Basil leaves, a pinch or coarse salt, roasted pine nuts, pecorino cheese, fresh grated parmigiano cheese, and a glass of olive oil. We will also need pesto grinder to make pesto in the old fashion way. But you have to remember to wash. Gabriel Palmieri: Wash what? Daniel Palmieri: Wash all your food, ask for permission, straighten up your cook space and most of all—have fun. Gabriel Palmieri: Yeah. Daniel Palmieri: First of all, right after you’ve washed the basil, you would probably want to cut the stems off so all that you have left is that beautiful basil leaves. Always remember to ask your parents before using any sharp objects. Gabriel Palmieri: Got it. Daniel Palmieri: And you just want to continue ripping off the leaves and getting rid of the stems. Actually, in the past, they used these basil leaves as good luck charms. Now, we’re going to start putting things in the modern pesto. First thing we want to do is cut the garlic so it’s easier to crush in the pesto. First thing you do is you flatten it, so all the oils in the leaves. Then you want to cut it thinly. Remember to keep your fingers curled so that you don’t cut yourself. First thing that we want to put inside is some basil leaves of just simply ripped in half, then we’re going to cross this a little bit. It’s going to be a circular motion. Then, we’re going to put in a pinch of salt, then we’re going to put in the garlic, and we’re going to add some pine nuts. Now, we’re going to put in some olive oil. We’re going to put it make it creamy and has a smooth texture. Now we’re going to add some parmigiano cheese and some pecorino cheese, more or less depending on your taste. I always liked a little more. Some pecorino and then let’s mix it up. I’m going to add one or two walnuts for a little more taste. Would you like to try? Gabriel Palmieri: Yes. Daniel Palmieri: No, if you’re going to try it, at least it’s a spoon. Gabriel Palmieri: Really good. Daniel Palmieri: Now that we’ve finished our pesto, we could put our pasta to boil and have a great lunch. Gabriel Palmieri: Yes, I’m really hungry. Daniel Palmieri: Now that we’ve finished, we can enjoy our wonderful— Gabriel Palmieri: Pasta Al Pesto. Daniel Palmieri: Now, let’s eat. Cheers.