Hi lovely people, look at that, this is so beautiful. I am in Italy, in Piedmont let
me show you how to do a pesto, yes, three-way's. The one most everybody like it
is Pesto Genovese, let me show you how simple it is. Here we have a proper pestle
and mortar, so you need a very little garlic, don't just put in a big
clove of garlic like this one inside and hope that everything will be alright, no
because it will taste like so much garlic they overpower the lovely basil, so just
a little tiny bit, look how much, hardly anything,
this is just from one or two people. Then you put a little salt, why do you put
salt inside yet? Because I have to taste it. But also when you actually crush the
garlic the salt underneath is grabbed, it's you know it's like rough grains,
and then you go around, and you mash, mash it, then you get
a hand full of pine nuts and just start to crush it, crush it don't be a worried about
it just go, go for it. Now olive oil just put it inside, just a little bit for
now, you can see now it's all starting to crush.
Don't worry if you make it too thick, you know perhaps too fine, and
then start to get all the leaves, leaves, you need to leaves, you don't want the stalks.
Then the older leaves just put them inside. Again, mash it up, you know with this one
I can hold it in my hands. Look at that lovely paste, it's coming along. Again now
I need lots of olive oil,
just go along and mash it again, and everything will start to come up together,
okay. Nice, nice it's starting to get together you
can see, now you can put a lovely bit of Parmesan cheese, oh I love Parmesan, the greatest
Italian inventions, make everything taste good, just great on top.
So again, just put it inside. Oh my my I need to taste it now. I'm just
going to get a little bit of bread, oh yes. Where's my spoon, who nicked my spoon?!
There it is, you know what I said who nicked my spoon everybody went like that, but yeah
I've got it.
Gennaro, I kneel to Gennaro I wish you could taste it.
It is a paradise inside this bowl, it is all the love and passion and the
flavour, the basil, the parmesan, the little bit of garlic and the olive oil and the
pine nuts, yes, it is a wonderful Pesto. Right, let me show you how to do another
pesto one you will love. It's soo easy, it's a little bit different, but it's the one most
loved in Italy, I think around the world as well, bless you. Let's tidy up a
little bit now, okay move this one out. Right so clean, let me show you how to
do the next pesto, yes Calabrian pesto. First of all again
you need garlic, just have them here. Crush a bit of garlic, and once you
crushed it this way because of the chili and when you crush it this way
it won't be so strong. Then again having a whole chili then I'll show you again,
break away the chili from your eyes, break it, leave it, smell it. If it's strong, it
smell's it's got flavour. But also don't forget is quite hot, hot means it gives
you a kick, but when you put the rest of it inside, it balance's well. So again, I will
use this one because I won't do too much. Half, take it, cut it, because you have to
chop this one because if you don't, it can be very hard when you actually crush
in the pestle and mortar. Just goes everything goes in, look at that, so easy. You can see, a little bit
of salt, just a little touch of salt because the sun-dried tomato already
has salt on it. Then a little bit of oregano, not too much, well this is a little bit too
much. Put them on the side, little bit of olive
oil, again start to crush it. You can see everything is crushing up so easy but,
very important there are these three ingredients that mix together. Then
slowly you get some sun-dried tomato, you can see how nice they are,
just put them inside, oh yes. Now nothing goes, just crush it. Oh!
Look at this creamy, look I know it is a little bit thick because it's sun-dried
tomato inside there, still some in there because can't really mash it all but
so what. Look at that beauty. I'm just gonna taste it, I'm going to taste it, I'm gonna
taste it, Taste it with the spoon.
Calabria inside the bowl. It's got kick, it's got flavour, your mouth get's full,
all the little small winter you have them on the side your mouth they go like that,
they grab it. They want more, more and more, fantastic. It tastes so good and it's
so simple to make, again it's just 3 ingredients. Let me just put it inside here, oh yeah. You know this is enough
for about three people, you said it's small well it's not, I don't want to lose
anything. I'm gonna put this on top. There is, this is pesto calabrese
with sun-dried tomato, chili, garlic, oregano and Oil. I'm gonna wipe all
this down and I've got one more for you, you will love it, yes! Right, let me show
you how to do next one. Next one, is gonna be walnuts pesto, yes, or we can
call them a sauce, there's many different ways, extremely easy. Again you need a little
garlic not too much, then again a little salt inside, then crush
it like we done before.
Walnuts, just a hand full inside for now and just crush everything, it's so easy to
crush it. You can see because the walnuts are full of oil, they're really good. You're
supposed to eat at least two, three walnuts every single day. Now look, and that's so
easy to crush it, you can see what I'm doing. Just a little pinch of
margarine, just a little pinch not too much, that is good. Again, crush it, and
just a little bit of olive oil, yes, because they're gonna get all together
now, just come on, yeah. Again crush it, let me just come near me,
nice, a little bit of a bread inside just get it inside of a very rustic bread you
do walnuts and bread are delicious, walnuts and pears is delicious but we can't put
pears inside here. Again just about one slice,
make sure the bread is stale bread and make sure bread it is rustic bread, don't
use a slice of bread because it doesn't work. Then you use about 100
milliliters of milk, just put it inside, that's it. Leave it for about a few seconds
because you want the milk to get through the bread, and then again start to
crush it again. Easy.
It's nearly there, nearly there!
Nice pecorino cheese, I''m going to grate pecorino cheese on a board. Four
tablespoons of pecorino cheese no more than that, that is enough.
Just put everything inside, nearly there, nearly there. Look at that,
yeah let's taste a little bit now.
Is it me? Is the best quality ingredients? Or because I cook is so good?
This is one of them, I think it's me. Try it because it's unbelievable.
Then just put it inside a bowl, oh my goodness me. I'm gonna swap this
one later, bang it, put a few walnuts. Three fantastic Pestos,
please do make it because you will love it.
Now what I'm going to do? I'm gonna go to bed, arrivederci. That door is the right
one but it's got a lock on on it, can somebody open this door for me? Are you
still filming? Oh my god. Okay, I'm going upstairs.
Alright, are we ready?! Yeah, anybody here?!