RachaelRayMag.com/Videos//How to Make Pesto in Three Easy Steps

How to Make Pesto in Three Easy Steps

Watch and learn how to make pesto sauce in this video from EVERY DAY WITH RACHAEL RAY magazine, plus get tricks and tips from the test kitchen on how to make nut-free pesto and the best ways to store your sauce. From our collection of Step by Step cooking videos.

Fri, 6 Nov 2009|

-Hi. I'm Teri Tsang Barrett, the Food Editor here at Everyday with Rachael Ray Magazine. -And I'm Jessica Lissitzky I work in the Lifestyle department here and today Teri is teaching me how to make Pesto -Yes. And we're so excited. So I love Pesto. It's one of the easiest things to make. Have you made it before? -No. I love Pesto but I'm a little intimidated of making it at home by myself. -Okay, well this is perfect for you then. Because it's actually, I mean, really easy three-step process. -Okay. -Just five ingredients. So we've got some fresh basil leaves, 2 cups fresh basil leaves, 2 cloves of garlic, ½ cup parmesan, 3rd cup of pine nuts and ½ of extra virgin olive oil. So when we get started. -Okay. -All right. So the first thing you're going to wanna do is add the basil and the garlic to food processor. -Okay. My food processor at home is so much smaller than this. But that's okay? -Oh, totally. You know, and that actually is a good idea I think for Pesto 'cause when you're making a small amount, those mini food processors are fantastic. I actually use my net home but-- this is great. And then we're gonna go ahead and just chop this up. -Okay. -And then just one other thing to know that-- if you want to substitute in other herbs like tarragon, parsley, cilantro-- go ahead and use it. It's actually great. It's another fun way to sort of use leftover herbs. The only kind of herbs you don't wanna use are things like thyme, sage, rosemary, just any herb that you would not eat raw naturally on its own. So got this all nice and chopped up. And the next thing we're gonna do is add the parmesan and the pine nuts. -Okay. -Okay. So you can go ahead and add that through this little tube here. -Okay. Now, should I toast pine nuts? -If you toast some it'll give it more like a smoky sort of richer flavor but they're great fresh and raw. It kind of just compliments the base while giving it fat. I hesitate to use that word but it's actually one of those things were just imparts a lot of great flavor. You know, just [unk] and it'll comes in forms like a rough paste. And then the third step is that we're going to actually add the olive oil with the machine on. You can go ahead and add that to this tube here. -Okay. -Perfect. And we're all set. And it smells great in there. The other thing that you might wanna do is substituting other nuts like walnuts or pecans or toasted almonds, things like that. -Okay. -The only thing to keep in mind if anyone has a nut allergy of course is that you might wanna use fresh bread crumbs or dried bread crumbs which also adds half but that way none nut eaters can enjoy pesto too. -I didn't know about that. -Yeah, it's a great little tip. And so for the last thing, we're just gonna toss it with this pasta over here. -So the Pesto is finish. -The Pesto is done. It's that easy three steps. -Okay. -So, yeah. And so I want to season it with a little bit of salt. -Okay. Just sprinkle. -So just got a [unk] sprinkle it in. So now you're ready to mix it with the pasta. -Okay. And I just can take it off a few and pour it. -Yup, you can start it and snap it. -Okay. -Like so, and then actually just to prevent the blade from sort of just popping into the pasta. You wanna stick your finger right there and I'll hold the blade and prevent it from falling out. You can go ahead and just add that to the pasta. You can use a spatula but you look just fine. So-- all right. And we're actually using Fusilli pasta here. And it's a great pasta to use with things like a Pesto sauce 'cause there's a lot of surface there with all the nooks and crannies so kinda captures the flavor of the Pesto. Go ahead and toss that. -Okay. -And as I was telling you earlier, the great thing about Pesto is that you can actually keep it in the fridge for about 5 days. You just wanna pour like [unk] for that into like a little bowl or, you know, cup or something. [unk] olive oil on the top. And that will actually keep the pesto from turning black. It won't taste different but it just oxidizes once it's exposed to oxygen and everything. So that'll keep it from and sort of maintain its nice green color. -Okay. -The other thing is if you want, you can also freeze them in a little ice cube trays and then trench them to a plastic bag and freeze them for up to 3 months which is great for adding into soups, you know, using as a sauce. And this is great for, you know, using as a sandwich spread or topping a pizza crust. I don't know if you have tried that but it's definitely one of my favorite ways to use Pesto. -Yeah. -What do you think? -It's delicious. -It's delicious right? Thank so much for watching. -Definitely going to make this at home. -Good.