Removing Basil Stems For Cooking Fettucine Pasta & Pesto Sauce

Video Transcript

"Hi! This is Rich Buccola here in New York City and today on behalf of Expert Village, I'm going to show you how to make fettuccine with pesto sauce. Hey, we're back. We got our basil now. Here's what we're going to do. You're going to get your colander and just start picking all of your leaves off of the stem. You don't want the stems in your pesto sauce, but you do want all the leaves. The leaves are great and it smells so good. I can't even tell you how great this smells. You just sit it very calm and play a little music. For me this is great. It's therapeutic. I come home, I can make something for the kids really fast and easy. It's a little expensive because pine nuts are actually expensive. You can play around with different variations. Again, we're just going to pull all the basil off the stems like this. We're going to throw the stems away and we're going to wash this up in the refrigerator. When I come back, we're actually going to start putting this all together in our blender and start making our pesto sauce here on Expert Village. It smells so good. Fresh basil. Make sure you go out and get some fresh basil. Freeze it so you can have it in the winter."