So we have boiling salted water,
I've dropped my pasta in, it's almost ready.
Okay so this pasta is just about al dente,
in a second it's gonna be ready.
We have some salted water here,
I'm gonna put a little more salt.
Now, we're making a pesto.
Usually it's a basil pesto, right?
And you throw everything in a blender and you puree it.
I like to blanch it, the reason?
It stays green for longer.
And this is, guess what?
Arugula! Spicy!
And this is parsley, you don't have to use,
there's no rules, you can use whatever you want.
If you have a bunch of basil in,
you could throw a bunch of basil in there.
If you have some peppercress or watercress, throw that in.
Just blanch it, which means very quickly--
I was gonna say, can you define blanch?
This is blanch.
Boiling salted water, very quick, in and out.
Count to ten, it's done. In and out!
And then into ice water.
Notice where the ice water is?
It's not in the sink, it's not over there.
It's right next to you. It's next to me, correct.
Now you squeeze that out and guess what,
you're just about done.
This is all pre-blanched,
I want you to put it right in here, okay?
Go ahead, don't put your fingers in it.
No go ahead, it's fine. (giggling)
And then we have pine nuts,
you can put all those in, Bonnie.
All right.
Okay, so these are pine nuts.
You can use walnuts, you can use hazelnuts if you want
but I think pine nuts really give a great flavor.
And then, garlic.
Most people put garlic in like this,
I like to put it in and shave it over,
just because you get these chunks of garlic.
Right, right, you want to paste it or grate it.
So I just put it over like this, right?
And I just shave it right over here.
And then when it gets down to the end, be careful,
I just drop it in.
And that gets all the garlic pre shredded.
(blender whirring)
We're gonna pulse this and I'm gonna ask you to add
olive oil right in there. All right.
You know, you could put it all in at once.
You're just gonna drizzle it in, keep going,
until you see the consistency, okay now stop.
And then what I like to do is take it
and just scrape it down, you've heard that?
And then we're gonna add some cheese.
Now you can use Parmesan Reggiano.
You can use Pecorino Romano, I like Parmesan.
Just gonna put it as much as you like
or as little as you like, there's no rules with pesto.
(blender whirring) All right,
a little bit more oil. All right.
And it should look nice and you're gonna see
that this is gonna stay really green
in your fridge for about two weeks
because we blanched it, really important.
How's that look? Looks good?
And they do that with the basil too.
You just made pesto! (audience cheering)
Good, done! It looks beautiful!
All right, so, we have our pasta.
Over here and this is another little secret I like to use.
We're gonna have a bowl and then first thing
is the pesto goes in the bowl.
Now, don't put a lot of it, just put like that much.
How much do we have, okay.
That looks good.
The rest you can store.
I like to store it with, in a jar, a little olive oil.
A little extra olive oil on the top.
And then here's my secret, soft butter.
My mom always tossed our pastas with butter
and a little cheese and then any of the sauces.
Our pasta is perfect, why?
Because we had it going beforehand,
we're not waiting for anything.
We literally, in four minutes,
have made this dish in front of you.
So you see here?
We're not straining it.
We're not straining it, we want the water.
If there's a little extra water in there, it's okay.
We put it right in here, we do it off heat.
The reason why, if you do it on heat,
the green goes brown and you don't want that.
And it's not attractive.
You see how he's getting some of that
starchy, salted water in there too?
That's gonna marry the sauce with the pasta.
Never throw your water away, no!
And then I put it in the strainer--
Well I mean you can if you save some in a cup
or something, like that's fine.
But that would ruin your gown, you don't wanna do that.
But it's easier to just fish it out.
We're cooking while we're dressed up
and ready for this?
Now toss it, go!
Just fold it like it's all hot.
See, look how beautiful that is.
So you get now that the butter's gonna melt because it's hot
and the water in there is making this emulsify.
Look how gorgeous that is.
She's coming around. Beautiful!
Look at that! Good for you!
(audience cheering) Look at that!
All right, let's serve some up.
And she looks good. You know,
you need to be a little more appreciative there--
I know it actually looks good babe,
is not what you want to be saying to your wife. (chuckling)
Usually there's stuff all over the counter though,
I gotta be the one to clean it up.
You serve your hubby. I'll serve my hubby.
Okay, I'll get yours right here.
All right let's see. I got this for you baby.
We got you a Vitamix, your very own!
(audience cheering)
Thanks a lot!
(chimes tinkling) (audience cheering)
(chimes tinkling)