TIME FOR THE "FRESH GROCER" TONY
TANTILLO.
STEPHANIE AND "TONY'S TABLE".
THEY HAVE A TWIST ON IT CLASSIC
ITALIAN THIS.
DECONSTRUCTED PESTO.
TELL ME ABOUT THIS.
IT'S DECONSTRUCTED PESTO SO
PESTO IS BASIL, PARMESAN,
WALNUTS OR PINENUTS, GARLIC AND
OLIVE OIL.
DECONSTRUCTED IS ACTUALLY
COOKING A LOT OF THESE
ELEMENTS.
WE HAVE WALNUTS, OLIVES AND
BASIL WITH THE OLIVE OIL.
WILL MIX IN OUR PASTOR.
LISTEN TO THAT.
IT'S PERFECT.
YOU GET ALL THE NIXON CRANNIES
MIXED IN.
THESE WALNUTS ARE COMPLETELY
SMASHED SOON WILL TO FALL INTO
THE PASTA.
WHILE THIS IS COOKING WILL
SPRINKLE IN THE CHEESE.
YOU WANT THIS IS THE
BECAUSE YOU DON'T WANT TO OVER
QUITE.
THEN ADD A LITTLE PASTOR WATER.
IT KIND OF BECOMES A LITTLE
PREEMIE.
THE PASTOR WATER IS MAGIC
WATER BECAUSE OF THE STARCH.
IT DOESN'T MAKE IT TO STARCHY OR
HEAVIER, JUST BRINGS IT
TOGETHER.
IT COMBINES AT ALL AND HELPS
WITH THE CHEESE.
WELL THAT'S GOING, WE HAVE BASIL
OVER AND ADD MORE FRESH BASIL.
YOU WANT FRESH BASIL AND
DIFFERENT LAYERS OF HERBS.
IT ALL OVERBOARD AND MIX IT UP
AGAIN.
WHEN YOU START TO SEE THE LIQUID
ON THE BOTTOM IS GETTING THICKER
AND BECOMING MORE OF A CREAM,
THAT'S WHEN YOU'RE READY TO
PLATE.
LET'S PLATE.
I'VE GOT THE FORK.
THE FLAVORS OF PESTO ARE SO
AMAZING.
YOU CAN DO THEM IN A LOT OF
DIFFERENT WAYS.
THERE WE GO.
YOU WANT A LITTLE OLIVE OIL ON
TOP?
ADD THAT OLIVE OIL ON TOP.
PERFECT THEM GOING IN.
WHO WOULD THINK WALNUTS AND
