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I'm a new juror and I'm hip, and today we're making basil pesto with a twist, twist, twist.

Twist is basil pesto.

Is hal oppose?

We're gonna give it a slight kink.

Yeah, yummy flavor boost.

Now, here's our basil.

Now, this is a great recipe to make.

When you're at the end of the season and your basil plant, it's sad and it's on its way out is not going to survive the winter.

So you just go and you just chop off all the stands and here's what they look like.

You got a bag full of stents and they're just going to clean them up and take out all the leaves.

No, we're not using any of the stem, so basically, we're gonna pluck off all the good leaves and give him my swash.

Making pesto at home is a wonderful, yummy thing, but usually it works out really good if you grow your own basil, because Basil, as we all know, is very expensive.

If you buy it from the shop, a little packet will cost you like two or $3 just for a few leaves.

and that's not gonna get you anywhere with the post.

Oh, so if you grow your basil, it's very easy to grow.

One of the things you want to look out for a while it's growing is the seed pods.

So during the course of the growing cycle, you want to make sure the plant does not seed like this because it's steps all the energy, and then your leaves won't get nice and large slice.

So as these things kind of spread out, just pinch him off and your basil plant will continue to be healthy, healthy foliage.

But ours is at the end of its cycle.

Pence, you know, we wanted to see, so it'll drop the seeds in for next year, Right?

70 Got all the leaves of the basil, and we've put it in water and gave it a good wash.

And now what we're gonna do is just gonna lay them on a paper towel or a kitchen towel and allow them to dry up.

So while we were taking all the leaves out, we noticed that a lot of the seed pods had become brown and dry and those air perfect to keep for next year.

If you want to replant your basil toe, have seats available to hear the little seed pods.

And you could just keep this in a little Ziploc bag somewhere in your pantry or somewhere ready to plant an extreme.

And we're gonna put another talent on top and just about to try.

So right here we have some peeled garlic pots and some jalapeno peppers, and here's what the jalapeno looks like.

Now we're using jalapenos because we, of course, one of kick things up a little, making little spicy make a little fun, and especially to our taste.

But I feel are not.

So.

If you're one of those people who doesn't like anything spicy, you could totally skip it.

Are youse already feel like it spicier You Serranos are pie chili's trick.

So again he chopped it up, chopped up the jalapenos into just big chunks, and we're going to just started them in a little bit off olive oil just to get the really raw flavour out.

Very quick salt.

You got approximately a tablespoon off olive oil and so on medium heat, and he added the garlic jalapenos and just give it a really quick stir, and you can increase the heat to Ojai so you'll get a light caramelization without overcooking either of them.

So once you see the skin on the jalapenos blistering a little bit, like so on the garlic changing color a little bit, you're gonna just turn it off, and they're going to pour it into a separate dish and just allow it to cool down.

So when you're making pesto, it's gonna really depend on how much basil you're able to get your hands on.

So we're gonna give you a basic proportion for pesto, and then you can triple it or double it or quadruple it.

If you need to have a chamber basil, you have.

But for every one cup of basil, and when you're measuring basil, it's got to be packed.

Make sure you press it down.

It's not just fluffy.

Push it down.

For every one cup of packed basil, we're going to use two cloves of garlic.

We're going to use one jalapeno or to taste, and we're going to use 1/4 cup each of walnuts, Parmesan cheese and olive oil, so those were basic proportions, so we put the walnuts in the food processor and be using walnuts now.

Traditionally, of course, find Nazi used.

But I know it's a very expensive and so we're gonna use walnuts.

And the case is very similar for a lot less price.

It's actually better.

I love walnut.

So you're not exactly You're not missing out anything, so I'm just going to give it up Rough chop, just two balls.

Open it and you're gonna add in the jalapenos and the garlic.

Give it another pulse.

And we managed to get three cups of packed basil lots of best on the season.

I'm actually best.

It has such a great shelf life and freezes well, too.

Very well.

I think I'm gonna have to Grand is down, lube it and then put in more It's roughly chop you're gonna add in the oil All the voices might have to open it up and just clean down clean the sides and just push everything to the center.

And now we have fresh Parmesan cheese on next.

Mix it in and I'm just gonna put just a little bit more.

And now I'm just gonna let everything come together.

Just kind of so the best was out of the food process.

It's been a fantastic texture.

Now I know a lot of people are gonna ask us.

Can we use a blender to make pesto?

And really, you can.

But pistol technically should have a little bit of texture.

It's not a full paste.

And using a food processor, no matter how much you process, it is still insurers that a little bit of the texture will stay there.

So that's that.

And do this, we'll add some more seasoning.

Gut approximately half a teaspoon off salt use according to your tastes, and I have some black pepper corn here again to taste.

I'm just gonna take a few of them and roughly crush them and added in, and it's very important to use freshly ground pepper.

Add a dash off lemon juice and again this is to taste.

Here's black pepper.

That's great.

Yes, plan.

And the amount of olive oil that we use is perfect if you're going to be using this pesto right away.

But if you do plan on keeping it, storing it for a little bit longer than you can always add in a little bit of extra olive oil, right now and just makes it through.

So the more oil that's in there, the longer it's preserved, right?

So our pesto is seasoned just right to our taste, and I made quite a bit, as you can see, but here's how we're gonna serve it.

So what we did was but the pastor in the middle put some olive oil around it and scratched some more fresh pepper on Tom, and it's perfect for breads and crackers.

But the other way you conserve it is in plaster, so it's It's a fabulous makes a great sauce for the pasta.

It's just gives a fantastic flavor, and it's available any time of the year that you want, because you've made such a big bunch and left it in the fridge and enjoy trouble.

You right?

I know a lot of people are, You know, they don't like tomato based sauces on pasta, and this makes a fabulous one where it's not tomato based, but yet you get this flavor in it so really good.

But it looks great.

Yep, gotta dig in it.

And here's a pretty basil for garnish, varnishing so fresh, just the right amount of kick too delicious it's really good.

Aiken.

Taste the garlic and the cheese on the jalapeno at the end.

Yeah, twist.

Remember, delicious.

So if you make a big batch like this and you want to store it, the best way to do it is take a ice cube tray.

We can feel each compartment with about a tablespoon or two of the pesto, cover with foil and freeze it, and in a couple of hours you can take it out.

Pop out each individual to keep it in a Ziploc bag and put it back in the freezer.

When you need it, you can take as much as you need.

You're not worried about defrosting the whole thing, right?

And if he was using at a serving it honestly, you don't need a whole lot Dick.

You're a long way and Steve, fresh for a very long time.