Today you’ll learn how to make my amazing #Pesto sauce from #SCRATCH! I have our producer of fresh hydroponically grown basil on the show, Basil Bob! He finally gets to see what we’ve been doing with all his basil!
***INGREDIENTS
55g pine nuts
10g garlic, whole clove
315g blended oil
2 pinch Salt
2 pinch Pepper
315g Fresh #Basil Leaves
30g lemon juice
80g grana padano, grated
20g pecorino romano, grated
***TOOLS
High powered blender
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Chef Marc is the Executive Chef at Ahern Hotel in Las Vegas, Nevada. He has 30 years’ experience of Italian cooking under his belt, bringing back regional dishes from his trips and using all the best vendors for his five-star restaurant! On this channel, you’ll get a behind-the-scenes look at some of his classic dishes and authentic Italian style cooking from his kitchen.
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