Pesto
- 2 Cups fresh basil leaves
- 2/3 cup pine nuts, almonds, or walnuts
- 8 - 10 cloves garlic, peeled
- 1/2 cup regiano parmesan cheese or more to taste
- 3/4 cup olive oil
- 1 teaspoon each salt and pepper
Blend all together in food processor until texture is fine. Use fresh or freeze in an ice cube tray.
Other Video Lessons in This Series
Choosing a knife:
Watch as Chef Jean-Pierre demonstrates what is important in choosing a knife, then check below for a video on knife skills. 06:59
Knife Skills:
Chef Jean-Pierre demonstrates how to use the knive to chop vegetables. 01:43
Choosing Pots and Pans for your Kitchen
Chef Jean-Pierre gives you an overview of a variety of pots and pans, and explains which ones are most important for your kitchen.
Peeling and Dicing a Tomato
Chef Jean Pierre shows you how to peel, seedand dice a tomato .
Dicing an Onion:
Chef Jean-Pierre demonstrates how to dice an onion. 04:45
Dicing a Bell Pepper
Chef Jean Pierre shows you the proper way to dice a bell pepper. 02:53
Peppercorn Steak - Steak Au Poirve
A five-star recipe for New York Strip steak with an incredible cream sauce cooked with green peppercorns, onions, shallots, butter, and cognac. The green peppercorns, combined with cognac, adds an exceptional flavor to this savory sauce. This is a recipe that is sure to become a favorite!
Roasted Garlic Mashed Potatoes
Perfect Roasted Garlic Mashed Potatoes are much easier than they sound. Watch as Chef Jean-Pierre demonstrates just how easy they can be. 03:38
Beef Stroganoff
A delicious family favorite that has proven itself time and time again. Chef Jean-Pierre prepares his beef stroganoff recipe with cubed and simmered chuck roast, onions, mushrooms, and sour cream, served over buttered egg noodles.
