Hi lovely people, look at that, this is sobeautiful.
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 verylittle garlic, don't just put in a big clove of garlic like this one inside andhope that everything will be alright, no because it will taste like so much garlicthey overpower the lovely basil, so just a little tiny bit, look how much, hardlyanything, 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 tasteit.
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 tocrush it, crush it don't be a worried about it just go, go for it.
Now olive oil justput it inside, just a little bit for now, you can see now it's all starting tocrush.
Don't worry if you make it toothick, 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 thatlovely 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 ofParmesan cheese, oh I love Parmesan, the greatest Italian inventions, make everything tastegood, 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 myspoon everybody went like that, but yeah I've got it.
Gennaro, I kneel to Gennaro I wish you couldtaste it.
It is a paradise inside this bowl, itis all the love and passion and the flavour, the basil, the parmesan, the littlebit 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 alittle bit different, but it's the one most loved in Italy, I think around theworld 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 thechili and when you crush it this way it won't be so strong.
Then again havinga 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'tforget is quite hot, hot means it gives you a kick, but when you put the rest ofit 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, itcan be very hard when you actually crush in the pestle and mortar.
Just goes everythinggoes in, look at that, so easy.
You can see, a little bit of salt, just a little touch of saltbecause 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 seeeverything is crushing up so easy but, very important there are these threeingredients that mix together.
Then slowly you get some sun-dried tomato, youcan 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 alittle bit thick because it's sun-dried tomato inside there, still some inthere because can't really mash it all but so what.
Look at that beauty.
I'm just gonnataste 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 havethem 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 insidehere, oh yeah.
You know this is enough for about three people, you said it'ssmall well it's not, I don't want to lose anything.
I'm gonna put this on top.
Thereis, 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, isgonna be walnuts pesto, yes, or we can call them a sauce, there's many differentways, 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 andjust 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 walnutsevery single day.
Now look, and that's so easy to crush it, you can see what I'mdoing.
Just a little pinch of margarine, just a little pinch not toomuch, 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, letme just come near me, nice, a little bit of a bread inside justget it inside of a very rustic bread you do walnuts and bread are delicious, walnutsand pears is delicious but we can't put pears inside here.
Again just aboutone slice, make sure the bread is stale bread andmake sure bread it is rustic bread, don't use a slice of bread because it doesn'twork.
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 thebread, and then again start to crush it again.
Easy.
It's nearly there, nearly there! Nice pecorino cheese, I''m going to gratepecorino cheese on a board.
Four tablespoons of pecorino cheese no morethan 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 qualityingredients? Or because I cook is so good? This is one of them, I think it's me.
Try itbecause 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 loveit.
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, cansomebody open this door for me? Are you still filming? Oh my god.
Okay, I'mgoing upstairs.
Alright, are we ready?! Yeah, anybody here?!.
