Shea Gallante makes Summer Herb Pesto to accompany his Swordfish Kebabs. Shea Gallante makes Summer Herb Pesto to accompany his Swordfish Kebabs.
[MUSIC] For this we are gonna use a food processor. We have some picked and washed parsley leaves, some picked and washed basil leaves, some picked and washed dill fronds, and some picked and washed celery heart leaves. Celery heart leaves, what they are is they are kind of when you get a bunch of celery. You open up the inside. They have those nice, whitish Heart in the middle. And you wanna take those leaves. Those leaves are sweet and they have kind of a real celery aromatic. What they do is they kinda offer the flavor of celery without the bitterness. So, we're gonna use just the inner leaves and a little bit of garlic. So, we're gonna add the garlic into the [UNKNOWN], add the parsley, basil The celery leaves, and the dill. [BLANK_AUDIO] At this point, we're gonna add a little bit of salt and pepper. [BLANK_AUDIO] We wanna add just enough olive oil to get it started. We don't wanna puree to a fine, smooth puree. We want it to be kinda rough. Kinda like chop in a way. [BLANK_AUDIO] [SOUND] What we have, we have kind of like a rough chopped pesto. It's not emulsified, it's not A smooth [UNKNOWN], and that's exactly what we're looking for, for this. At this point now, when it's out, now we're gonna add the remainder of our olive oil to kinda make it a little more like kinda sauce consistency. You can use it on a variety of different things, fish, meat, and shellfish. So, summer herb peso, with garlic and olive oil. [MUSIC]