hi guys I’m going to be showing you how
to make another one of my family classic
go-to recipes my basic homemade pesto
sauce with penne pasta it’s delicious
affordable it’s healthy because in this
sauce we’ve got a lot of hidden vich
we’ve got some leek carrots celery
bullshit’s and aubergine onions and
garlic mushrooms veg stock – my puree
passata or igano has that parmesan
you’re going to need a nice sharp knife
grater and heavy bottomed medium to
large-sized pot a nice big pot for your
pesto and a jug first you’re going to
need to chop some onions we want to chop
off the top we want to leave the root
bit on as that’s going to hold the onion
together while we chop it remember tuck
your fingers in and you want to start
slicing down into the onion that root is
still holding it together see and then
we’re going to go across that way and
then we’ve got finely chopped onions we
need about four cloves of garlic because
these quite small I might use five put
the back of the knife give it a little
brush and then it just pops right out of
its skin and I’m using the rocking
method
Jamie taught me you just put the tip of
your knife on the board
fingertips on the top so they stay out
of the way and we just Rock the knife
backwards and forwards we don’t need to
chop this too fine because it’s going to
cook for quite a while we’re going to
put this pan on to a medium heat we’re
going to put in about a tablespoon of
olive oil
tuck in the onion
and the garlic give that a little stir
into there put a tablespoon of dried
Oregon now my kids are a bit fussy your
kids might be a bit fussy you might have
fussy grownups who don’t really like
vegetables we’re going to grate pretty
much most of the ingredients in this
sauce so that when they cook they break
down and you won’t see him that’s why we
call it hidden veg believe me they will
love it
this sauce is one of my greatest
achievements in the kitchen so we’ve got
a leak
carrots I wouldn’t bother peeling them
they’ve been washed celery if there’s
any other vegetables you think might
work well in it give it a try let me
know you never know I might put onion
mushrooms
aubergine if you’re cooking on a budget
like I do you want your foot your food
to go a little bit further it bolts it
up just think you put in all this work
imagine the satisfaction you’ll have on
your face in your heart when you put
this down in front of your family and
they eat it all and they clean their
plates and they tell you how great it
was you’d be so much more satisfied than
just opening a jar and putting it into a
pan so courgettes
you can peel them if you want don’t have
to the best part is the hardest parts
over from here it’s plain sailing so
leave this alone let it soften down for
about ten minutes I think this is a good
time to have a little tidy down and get
yourself ready for the next stage what
we need to do now is we need to get some
smart puree two tablespoons and now
we’re going to get a carton of basalt up
in that goes lovely it’s still quite a
bit lift we put a little bit of warm and
then no waste and we’ll mix that in and
now a little spoonful of sugar the
tomato puree
smartos and beside this will probably
quite it up so the sugar just balances
it out a little bit we’re going to need
750 meals of hot stock I’m using a
vegetable stock cube ain’t no shame in
my game
right and we’re going to add that
straight into the sauce give it a stir
so now we’ve got all the ingredients in
we’re going to leave this on a really
low heat simmering away just for half an
hour come back and stir it once or twice
just to make sure it’s not sticking
sometimes your dry pasta you can
overcook it you can under cook here so
I’m just going to give you a few tips
just to get it right in this pot I’ve
got quite a lot of oil in it now want
the pasta to have room to move around
because it’s going to swell a little bit
and we don’t want them to all get stuck
together in a big lump
I’m going to put quite a generous pinch
so 500 grams pick it up Esther pour it
in we’re going to link this to cook for
about 10 to 12 minutes you hear a lot of
people on these programs are always al
dente al dente
it basically means on the tooth so if
it’s got to be a bite in it that’s what
we want we want to be able to chew it
it’s perfect
you want to get a cup and take some of
the cooking walk around all the old
Italians do this this is their their
secret we’re going to keep this and
you’ll see why in a minute let’s just
drain this up I’m going to take some of
this lovely sauce because we want to
coat every single piece of pasta
we’ve just got orange pasta now nothing
before them and that’s why we keep some
of the cooking liquid because it’s like
a sponge and it’s sucking up everything
we want to put a little bit more liquid
in just to keep it loose and silky and
gorgeous so let’s plate this up this is
a great great meal feed between four to
six people I like to finish it off with
some Parmesan cheese a little drizzle of
olive oil and a tiny pinch of pepper and
there you go my basic homemade pesto
sauce with penne pasta you’ve done an
amazing job well done
you’ve got eight vegetables in there
that nobody knows about the kids are
going to love it
but let me show you the best part look
at how much you’ve got left
you can portion this up and put it in
the freezer for one of those days when
you’re in late and you don’t feel like
cooking or it can be used for my
spaghetti and meatballs recipe and my
lasagna recipe so give it a go let me
know how you get on in the comments box
below
good luck if you like this recipe and
you want to see more of mine or any of
the other games from jamie oliver’s
foodtube
don’t forget click this link and
subscribe now
to make another one of my family classic
go-to recipes my basic homemade pesto
sauce with penne pasta it’s delicious
affordable it’s healthy because in this
sauce we’ve got a lot of hidden vich
we’ve got some leek carrots celery
bullshit’s and aubergine onions and
garlic mushrooms veg stock – my puree
passata or igano has that parmesan
you’re going to need a nice sharp knife
grater and heavy bottomed medium to
large-sized pot a nice big pot for your
pesto and a jug first you’re going to
need to chop some onions we want to chop
off the top we want to leave the root
bit on as that’s going to hold the onion
together while we chop it remember tuck
your fingers in and you want to start
slicing down into the onion that root is
still holding it together see and then
we’re going to go across that way and
then we’ve got finely chopped onions we
need about four cloves of garlic because
these quite small I might use five put
the back of the knife give it a little
brush and then it just pops right out of
its skin and I’m using the rocking
method
Jamie taught me you just put the tip of
your knife on the board
fingertips on the top so they stay out
of the way and we just Rock the knife
backwards and forwards we don’t need to
chop this too fine because it’s going to
cook for quite a while we’re going to
put this pan on to a medium heat we’re
going to put in about a tablespoon of
olive oil
tuck in the onion
and the garlic give that a little stir
into there put a tablespoon of dried
Oregon now my kids are a bit fussy your
kids might be a bit fussy you might have
fussy grownups who don’t really like
vegetables we’re going to grate pretty
much most of the ingredients in this
sauce so that when they cook they break
down and you won’t see him that’s why we
call it hidden veg believe me they will
love it
this sauce is one of my greatest
achievements in the kitchen so we’ve got
a leak
carrots I wouldn’t bother peeling them
they’ve been washed celery if there’s
any other vegetables you think might
work well in it give it a try let me
know you never know I might put onion
mushrooms
aubergine if you’re cooking on a budget
like I do you want your foot your food
to go a little bit further it bolts it
up just think you put in all this work
imagine the satisfaction you’ll have on
your face in your heart when you put
this down in front of your family and
they eat it all and they clean their
plates and they tell you how great it
was you’d be so much more satisfied than
just opening a jar and putting it into a
pan so courgettes
you can peel them if you want don’t have
to the best part is the hardest parts
over from here it’s plain sailing so
leave this alone let it soften down for
about ten minutes I think this is a good
time to have a little tidy down and get
yourself ready for the next stage what
we need to do now is we need to get some
smart puree two tablespoons and now
we’re going to get a carton of basalt up
in that goes lovely it’s still quite a
bit lift we put a little bit of warm and
then no waste and we’ll mix that in and
now a little spoonful of sugar the
tomato puree
smartos and beside this will probably
quite it up so the sugar just balances
it out a little bit we’re going to need
750 meals of hot stock I’m using a
vegetable stock cube ain’t no shame in
my game
right and we’re going to add that
straight into the sauce give it a stir
so now we’ve got all the ingredients in
we’re going to leave this on a really
low heat simmering away just for half an
hour come back and stir it once or twice
just to make sure it’s not sticking
sometimes your dry pasta you can
overcook it you can under cook here so
I’m just going to give you a few tips
just to get it right in this pot I’ve
got quite a lot of oil in it now want
the pasta to have room to move around
because it’s going to swell a little bit
and we don’t want them to all get stuck
together in a big lump
I’m going to put quite a generous pinch
so 500 grams pick it up Esther pour it
in we’re going to link this to cook for
about 10 to 12 minutes you hear a lot of
people on these programs are always al
dente al dente
it basically means on the tooth so if
it’s got to be a bite in it that’s what
we want we want to be able to chew it
it’s perfect
you want to get a cup and take some of
the cooking walk around all the old
Italians do this this is their their
secret we’re going to keep this and
you’ll see why in a minute let’s just
drain this up I’m going to take some of
this lovely sauce because we want to
coat every single piece of pasta
we’ve just got orange pasta now nothing
before them and that’s why we keep some
of the cooking liquid because it’s like
a sponge and it’s sucking up everything
we want to put a little bit more liquid
in just to keep it loose and silky and
gorgeous so let’s plate this up this is
a great great meal feed between four to
six people I like to finish it off with
some Parmesan cheese a little drizzle of
olive oil and a tiny pinch of pepper and
there you go my basic homemade pesto
sauce with penne pasta you’ve done an
amazing job well done
you’ve got eight vegetables in there
that nobody knows about the kids are
going to love it
but let me show you the best part look
at how much you’ve got left
you can portion this up and put it in
the freezer for one of those days when
you’re in late and you don’t feel like
cooking or it can be used for my
spaghetti and meatballs recipe and my
lasagna recipe so give it a go let me
know how you get on in the comments box
below
good luck if you like this recipe and
you want to see more of mine or any of
the other games from jamie oliver’s
foodtube
don’t forget click this link and
subscribe now
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