Pesto Sauce Recipe | Easy & Homemade Sauce Recipe – Suzanne Somers

Pesto Sauce Recipe | Easy & Homemade Sauce Recipe

#PestoSauceRecipe
#pestosauce
#suzannesomers

And okay it’s that day again and here they are freaking frck the Gold Dust WS they’re going to be cooking up a storm today look what’s going on here isn’t this pretty it’s Easter Sunday Easter on Monday yeah and we’ve got something very special for you that

We’ll tell you about but in the meantime in the meantime here’s Suzanne Summers and Caroline Caroline Summers y so the show we’re doing today is Easter’s coming up you don’t know what to make for Easter dinner do you no no I was thinking yeah what well we’re going to

Do an Easter dinner for you today that you will love you whatever yeah whatever you’ll come off as the greatest cook ever ever ever everyone will be licking their fingers be so good and I’m going to show you and Caroline’s going to show you how easy it is to make a magnificent

Celebratory meal and that’s what we’re doing today Easter food reminds me of your cooking yeah is the way because you and you guys have heard how many times Suzanne talks about her pesto and her lamb trops and that’s I mean that is really like spring

Is the time for it yeah so I crave your food at Easter okay well then I’m going to make it for you I’m first going to make pesto which I’ve made for you before but for those of you who didn’t see it the first time around I’m going

To show you what I do for those of you who may be somewhat forgetful also before she gets started um today Suzanne’s going to be featuring all of her unbelievable infusio olive oils and balsamics and oh my gosh we’re getting a windstorm look at that it’s a desert

Storm look at that w w look at this WOW windy wow yeah it’s the desert yeah or it was the gods excited for yeah oh God I want this real yeah um before we get started I just want to get show you guys we have been waiting for three months how long

Suan well it was going to be our Christmas this is what we’re going to bring to you for Christmas this was a Christmas we had supply chain issues as you all know so these are these beautiful infusio gift sets it comes like this let me show you in these

Beautiful gift boxes so it comes like this and it has there are two different options this first one is blood orange herb de pant black cherry and Peach sorry I believe this is called option two I should switch these and this is option one one Myer lemon basil with the

Pomegranate balsamic and the Manila fig balsamic so great these are $100 they’re on sale today for 75 because we’ve got a promo code the promo code is Easter 25 yeah so you can take these home today for $75 um you can pick either either option one or option two but you’re going to

Want both it’s the most amazing Hostess gift ever time of the year and then of course we have the big bottles available too we’re out of a couple flavors um vanilla fig and black cherry but those are they’re coming back they’re just on order so anyway sorry Suzanne go ahead she’s

Making no not sorry okay so here’s a bunch of fresh basil okay and um I’m going to leave the stems on and everything and I’m going to put them in boiling water because have you ever made pesto and it turns black that’s because um oh thank thank you thank you that’s

Because it um wasn’t pre-boiled this is the secret to this incredible pesto incredible your pesto doesn’t go black it doesn’t go black and it’s this car boil and if you yeah if you’ve made it before and your pesto has gone black it’s cuz you didn’t um do this this is

What’s going to make it great here get your okay all right and then the I need this here gotcha here take this and then I’ll bring that to you all right I’m your extra set of hands today go I’ve never I’m SE I’m used to that yeah okay here I got it all

Right okay so that’s all you need to do so just like 30 seconds a minute yeah yeah and take it out and put it in ice water okay so the ice bath and why the ice bath because you want to cool it off cuz you don’t need

It hot okay and that keeps it bright green yeah and then okay just get it cool now it’s cool and now I’m going to do this squeeze as much water out of this as you can and is it all cooled now it’s all cooled okay I just want to get more

Water out of it this is so good I have to say whenever I make pesto people always say it’s the best pesto I’ve ever the best test and um load with okay now take that and put it in your quinard okay easy extra set of hands you want to take this

Got you yep thanks and we don’t actually don’t this I thought we’ need to to all right now we’re going to take some fresh parsley I’m going to take half of this see this here this is going to make this the best pesto you’ve ever tasted and

Then I’m going to add some olive oil extra virgin what do you say about extra virgin now don’t start start with me so Suzanne does not use the infusio in her no like with cooked things or in because it’s it’s so expensive it’s a finishing oil yeah I wouldn’t it would

It’s not that it would waste it it be incredible but why spent all that money yeah okay as you notice I don’t measure but Caroline will add the measurements I’m putting two cloves of garlic cuz that’s all it needs right now and what have oh here we go all right so this is

Just a start then I’m going to add more olive oil okay your extra set in hands while she’s doing that I’m going to put the pasta in look at the color already and that’s the color it’s going to stay that’s yeah okay now I’m just going to add a

Little more olive oil cuz I think it needs it she does it by feel but we do have the recipe for you I’m I’ll po or he will give you the exact measurements okay I only put two cloves of garlic in it rather than a whole set timer minutes

One of these is because whole head cuz it gets too strong and the Tes becomes all about the garlic tast okay we’re almost done I’m going to add some free form salt oh okay got it I have the salt grinder here with Himalayan salt but I’d rather kind of I’m putting about a

Teaspoon of salt in there I’m putting few red pepper flakes just a few okay you don’t want it to overtake now the fun comes here are the pine nuts and I toasted them before you all came to the table and I like to put them in this

Stage of the game because um let’s I probably should have opened the thing to do that if you get a pine nut in your infusio gift set you’ll know Suzanne Summers right for you right right okay I’m doing this slowly cuz I don’t want them to get all completely mangled I

Want to leave a little little all right now now I’m going to add fresh grated Parmesan okay can you give me a spoon Caroline yep and then I’ll be the extra set of hands for you I think we’re done let’s taste always taste holy crap you want to get a clean

Spoon really good really good really good are you going to feed bite yeah you can he can use your spoon want to buite Al yeah wow now tastes a teeny bit salty but that’s cuz it’s going to go all over the lamb chops and it’s so good so thank

You delicious all right that’s how you make it and Caroline will post the uh recipe okay I’m going to move this out of your way um I’ll take the pesto okay turn yeah thanks all right go so those infusio gift sets um they’re $999.99 and down to

75 today promo code is Easter 25 we didn’t order a ton of these either so um if you’re interested I would jump in yeah get this out of your way and this do you need any more parmes no I need nothing okay here okay do you want to make your lamp

Chops next uh or do you want me to make my app uh make yours next okay so I can be your extra okay what do you see this appetizer the other thing that is great about um the infusio oils and vinegars it’s really easy to make no cook appetizers um

Because sometimes when you’re cooking a big meal you don’t really have time to make and it’s too much yeah too much you get you get overwhelm all I did here was get some good full fat ricotta cheese and I am using the tusin infusio olive

Oil okay so this is going right in here and it’s just going to give it some extra flavor the tusin um has Rosemary basil and garlic um and it’s just a really nice flavor they’re never o they’re never overpowering they’re just subtle yeah really subtle and it’s

Something that Suzanne taught me a lot in cooking was just layering flavors mhm so you get a little extra layer of flavor in here always salt and pepper yes especially don’t you find when verata too yeah like it’s yeah but I also find rata an exciting food oh my God I love

It you can make so many things with it and whips up beautifully look at that okay so that’s just a simple now wait till you see what she’s going to do okay so now I’m going to take these little crackers here these are the Fig uh fig crackers this is a fig cracker

It’s by rain oops that wasn’t very Swift okay so I’m going to put a little rotta on here then I’m going to take some of this she sauteed this pruto look at this crispy P saute it in olive oil I didn’t um it doesn’t really need any oil cuz it’s got

So much fat in it so now we have a little crispy can I CR well not yet because oh oh yes this vanilla fig I love vanilla fig is getting a it’s rocking so we are out of the large bottle of vanilla fig it is

On order but it is available in the gift set another reason to get the gift set okay so are you here Alan yeah we’re going in you just need the tiniest little yeah don’t overdo it drizzle it’s aged 12 years there’s nothing acidic about it look at that okay how now you

May have it you may you pass these around to your guests and they go whoo there’s so many ways to use these on cheese Sherie make one for so simple I did you watched me do the whole thing and right well I I did crisp the Pudo before

M and look at this display you know when your guests are there show them the display and your mouth starts watering so good okay Al it’s coming to you okay beautiful beautiful my towel go it’s a nice little bite isn’t it it’s right yeah so that’s a way to use it

Doesn’t kill your appetite for dinner yes and they’re so rich like all these tastes are also Rich so there’s a nice little bite of that and frankly it’s low cal ricotta is like almost a free cheese I could eat this for dinner really yeah I don’t Know full

Fat Ricotta and Pudo is that Lal yeah it’s real cuz it’s all real it is real I’ll give you that I eat real food if you can pick it PL it milk it or shoot it she’s a woman who into that loves her fats and she eats in such a healthy way

That she’s able to eat all of her healthy fats yeah every cell in your body is made up of protein fat and carbohydrate when they went on the lowfat diet after Dwight Eisenhower had a heart attack cuz they they thought well he eat bacing in eggs every morning

And that’s probably why he had the heart attack so they started the lowfat movement you know what happened everybody got fatter and sicker every cell in your body that’s what you are needs fat good fat good fat good F and also you know Suzanne uses super high quality

Ingredients and it does make a difference it makes a difference if you’re eating um you know a very processed ham or if you’re eating a you know a pruto that’s from this is push that was from had really good stuff where my mother was from my mother was

From Parma oh yeah yeah that’s where my mom’s parents I didn’t know that yeah par is that where parmesan came from yes really and the best pruto that’s wow did was she raised there no she was born in America but her that’s where her ancestry was from and my father’s side

Is from Southern Italy so that’s where I get my spice I loved your father yeah me too he hangs around good look at that isn’t that beautiful beautiful all right wow all right so now we can move back to your L lamp chops okay okay look at these

Beautiful little thin lamb chops we had the butcher cut a wreck real thin and I already pre-made the marinade which is about six garlic cloes she’ll post the recipe olive oil some fresh Rosemary and salt okay I’m going to put this all over this this is too much marinade but so what I

Have it made and all the garlic is in there I want to get all the garlic on there so I’m just like going to Mush these around and then I’m going to get the the legs all marinated imagine you can you can do this marinade early in the morning or the night

Before look at that beautiful all right now I’m going to let me just wash my hands for a minute oh that’s done with Susanne Summer’s body wash oh I want another one of those appetizers wow I have one for you that is so good let me finish this make me a

Lamb chop I’ll reward you okay all right okay generously salt salted I actually want to put this I can control it better get salt salt on the little legs cuz it’s fun when you pick up the chop that’s been sauteed that there’s a little salt on the

Legs and then let’s just put a little bit of red pepper on this just a little too much is too much too little is too little okay so let’s just let these sit here for a minute and you make the next thing okay okay and I haven’t had one of these yet

So let’s have one more together okay D tasty M so good you can do this on bread too if you prefer I love the punch of a cracker MH so good you want another one out yeah put the Asar thank you watching Allan eat is a joy he loves

Good food the lemon um olive oil yeah you have yeah hold this a we’re going to make the the simplest Alan here you can walk over here look how gorgeous asparagus is at this time of year spring asparagus now imagine this is Easter dinner and you served your guest that first appetizer

Which takes no time at all and now we’re got lamb chops we’re going to have the great fresh pesto and then we’re going to have these um roasted and it this is great daytime or nighttime food yeah yeah it’s like a great Easter lunch too okay so this the we’re just going to

Roast this in the oven because don’t you find sometimes when you’re cooking and you don’t have enough right burners even if you’re lucky like suzan have six it’s usually not enough it geted and there’s not enough counter space exactly so I have burners but I don’t have counter

Space this goes in the oven like 4 10 minutes okay so I’m just putting this uh olive oil on it and then I’m going to hit it with some lemon and some lemon zest when out okay set timer 10 minutes okay this is ready for you if you want to toss your

Pasta or do you want to do your lamb chops um you know what you should put the the oil on here so it doesn’t stick the basil oil is right behind the okay well thank you beautiful you seing basil oil even a yeah okay so oops again this is Suzanne layering the

Flavors this is the basil Ino olive oil and what a nice little extra addition to your pesto and I don’t need to add any more salt or pepper here because the pesto is quite salted so do you want to put it on now or you want to do I’ll put

On now you can taste it okay okay I’ll get your pesto okay you want pour it and fore yeah okay you ready up oops hold on sorry busy my alarm oh what’s ready the pasta but it was ready early thank God I checked okay here we go ready look at that beautiful beautiful

We’re going to save a little to um swoosh on top of the lamb chops after they’re done wow at that more we’re eating good tonight Easter dinner you can make this for your Easter dinner okay and you will be a hero maybe a little bit more pine nuts basil parsley olive oil

Garlic m that’s beautiful so beautiful I can SP it into that dish okay when they’re all green you blend it enough there’s still a little white here so great I think you’re going to want to save a little though yeah but you have you know we have the

Pomegranate glaz coming for the chops too yeah that’s true actually that’s true and this will run I’ll on it okay there you go I’ll this all right Here all right which burner do you like for your L middle oneid no this one here I’m going to get your pan poot yeah uh that one oh my God Easter dinner amazing or lunch or brunch lot of like Easter bu can I have this last appetizer please do

She was so hungry was like I’m so hungry but I don’t want to eat them for the Show by the way if you’re wondering about all these mangoes it’s honey mango season oh wow and we love honey mangoes and on Thursday we’re planting a honey mango tree oh that’s so exciting and what else oh lots of good stuff beaches tangerines Myer lemons Eureka

Lemons and about six or eight pardon me other trees that’s how I got the allergies okay the first was out in the desert in that wind that you just saw here look at that first dish is ready for Easter look at this this way wow that’s great okay I’m going to set this

Over here it’s a lot of food for three people so oh we’ll do it want to show it it looks like little for a family lamb chops m we haven’t had lamb in a long time first of all aren’t we lucky to have such quality Food I four of these babies is uhhuh perfectly scrambled egg and you got like an incredible breast I know and that’s a great you know for people who like to serve brunch you know you go to church and then serve brunch it’s just nice yeah look at me with your Lop

Yeah you always remember to take pictures and I go to things like Clive’s party the other night do you think we took pictures no I was I was really hoping you were going to send me some pictures why didn’t we do it we don’t think of

It I love them so much Alan used to take a ton of pictures I know when he had a video camera yeah I should but now we’ve got Caroline come on Alan yeah get with the program okay I’m going to do it I don’t know I’m we actually 85y old

I think they’re okay yeah so something you might want to tell people if you put the entire marinade in here your lamp your lamp chops will not get seared they’ll kind of steam much liquid right so do you see how she scooped it out of there and just put the

Garlic and the rosary and yeah do you know where my green is to put on top of flatter where it is I have no idea I knew it was someplace convenient this helps a lot now I also want to say it helps a lot when you’re cooking food that splatters wear leopard leopard

Won’t like like the um washcloths I have you take your makeup off with you don’t see it and we get splatters on your sh L pleas comes back if thr spots on we won’t know going to get you new pong I’ll show you how about that all right so

This is ready for suzan’s lamb salce when they’re done um if you while those are cooking I could throw my salad together yeah and let’s make the glaze too oh yeah yeah let’s get that okay this is the easiest glaz you will ever make what are you using

Pegr okay he watch this out the infusio pomegranate yeah unbelievable on lamb and you literally just need to heat it up you don’t even need to reduce it just so red you spend all day trying to make a sauce as great you want amazing okay so this one is At such beautiful lamb where’ you get for lamb yeah so great your heat okay you Happ to heat yeah very okay very don’t let me forget about the you put on a timer though didn’t you I did but I think I had two going at once okay when

You’re doing Ram chop the reason to turn them on their Sid to get the fat um kind of cooked and crispy cuz that’s kind of great Amazing um I’m going to make this uh you have a couple minutes left yeah you need me to B okay you want come over here this is a very Italian salad for Easter it is fennel and blood orange with peino it is like I has made it unbelievably spectacular with the blood

Orange olive oil and the black cherry balsamic it’s amazing so all you do is cut up fennel um this is three fennel bulbs and then I cut these oranges this is the blood orange I also use the carara orange and I’ll show you how I slice them it’s pretty easy no I’ve

Never heard of car car oh it’s so good is that a new brand yeah um new Bree you want to get in here Al yeah I got it um it’s not new but it’s it’s the season for them right now wow okay so you lay it flat like that

And this helps you to cut off all the peel cuz that white part is bitter and it also just makes for a really pretty salad Oho it’s getting hot in here yeah I’m going to take these out now okay why don’t you go back to Suzanne and then we’ll finish when she’s done

Cuz she’s plating thank you this yep wow simple your simple Easter dinner that’ll impress the heck out of your friends behind okay Yum now let’s finish with your salad um actually I’m going to since this is out of you just want to hit it when it comes out in the hot pan with some lemon beautiful beautiful that’s literally all it needs okay so this I just need to get some tongs here excuse me okay

Yum Easter dinner or brunch or breakfast or breakfast look at this be asparagus are so beautiful right now they are they’re great and asparagus is so healthy for you to keep you acidic I remember reading a book a long time ago called alkalize or die it’s that important to stay um

Alkaline and these I I made a mistake these keep you alkaline not acidic oops but you knew it was one or the other I knew it was one or the other I’m just like I didn’t even catch it I I thought you said it right I heard you you taught

It to me so well that I look how beautiful that is okay so you can see we’re building our spread here all right I’m going to bring this over here and then you can do your glaze but let me get back to you so I can take a picture of

It and once again if you guys joined us late we have brand new infusio gift sets it is four of these smaller size bottles this is such a beautiful Hostess gift it comes with this cute little thing that goes like that so that’s how the gift

Looks when you give it and the first option has Myer lemon basil pomegranate which Suzanna is going to do right now and the vanilla fig which you saw me use on the appetizer we’ve actually used all of these all them and in the second selection you have the blood orange

Which I’m going to use on the salad and the black cherry the herb de provant was in the appetizer and the white peach we’re going to do for dessert so do you need a spoon for that or should I just pour it here be able to control it

Better I got to get this picture too here’s a beautiful bra hold on wait for me got to get this too okay too good ready ready yes I wish you could smell it it’s just so beautiful oh look at that and then when you take it off the platter you smoosh it around

A little more in the sauce look at that look at this dinner beautiful look at this dinner incredible gorgeous all right okay let me put these where we going to put it I’m going to put them over here okay and then Caroline’s going to finish her uh

Blood orange salad and then we have a surprise for dessert that you will love okay wow wow is what that’s so pretty wow this can’t stop I got to take pictures CU it’s so pretty I know we’re in the middle of show no but I know but

You do that’s what you do and it’s so great well okay so I’m going to get up tonight at midnight and be eating this with CTA okay Alan do you want to come over here and I can okay make this finish this beautiful salad we’re making a mess that’s for sure but

That’s how you know it’s a good day in the kitchen right yeah okay so where were we we were we had just cut the skin off the orange so then you just turn it on the side and you cut it into slices like this and you need a good sharp knife for that

Now as a fruit guy wow you’re going want to taste that Suzanne you want to taste this look at that I mean I love blood orange but these carara oranges are so sweet right now that’s why I mix them and I also just think it’s pretty to have a

Couple isn’t that amazing oh my God I also just think it’s pretty to have a couple different kinds of citrus visually cuz you know Suzanne always says the eye eats first yum God that’s a good orange okay so here we go Alan simple fennel this this is the blood orange olive

Oil fennel you you can put that amaz me yeah it’s it’s wonderful you can um use a generous amount of oil on fennel cuz it’s not going to get soggy like in a normal salad you don’t want to overdress it right okay so now I’m going to start decorating with these pretty

Oranges so beautiful and these blood oranges it’s so pretty right it looks like Easter Easter really does and you see this a lot in Italy around this time of year because they really only eat seasonally they don’t ship food in the way we do from other countries it’s like

You get fennel for a certain amount of time and you get blood oranges for one season that’s why the food always tastes so good there at the height of his flavor too right okay so and then I’m just going to put a little salt on this a beautiful Sal s and a little

Peppa wow and then I saved some of the fronds from sorry I’m going to get my little out of here from the from the fennel cuz it’s pretty yeah gives it kind of a nice feathery oh I think I should put the vinegar on first actually

I’m going to save that one yeah okay so now this is not a traditional this is not traditionally how they serve the salad in in Italy but wow when you add the black cherry they would approve yeah or the balsamic would work they’re both amazing okay you ready Al here we

Go and you don’t want to be too heavy-handed with these now don’t overuse this ball Summit cuz it’s very rich it’s been aged at least 12 years I chugle like it yeah he does Al I bet you’re surprised he drinks it out of the bottle don’t you out it’s the only way

Yeah I know okay and then but that’s not all there’s more coming lastly the peino this is peino romano and this gives just a it just adds a everything salty brings it together yeah M wow wow trying not to cover all the pretty oranges but it smells so great it’s so

Good okay that’s a flavor sensation in here that’s amazing okay all right and then I can put my last little garnish right in the wow that’s beautiful if I do say so that is beautiful look at this look at that wow that’s a w when do we get to eat um

Pretty soon yeah I mean well why don’t I make the dessert cuz then yeah no idea what time it is um 340 a 22 okay so I’m going to put this over here so that we have our whole spread just so you know you can’t see off camera but Suzanne is eating off

The Serving Spoon right now poor so hungry I thought I got away with it I love that about you are you kidding okay let me get this picture I’m an eater okay and then the last thing we have this this is full fat Greek yogurt and this is peach white

Balsamic such a great idea so simple this Peach is like dessert in a bottle so great y yum these really do go sweet or savory yum I know I’ve been like adding a little of this Peach to my salads and it really gives it mm H and then these are little um candied

Pecans which just make this taste what a simple dessert without guilt and you can see like this isn’t a this isn’t a difficult meal to put together all the flavor Suzanne’s taking care of for you in these beautiful products loves these thank you okay this would also be

Good like with a little salt do you have any like Melvin like flake salt gray salt a bit trle salt [Applause] no no woman’s got like 3,000 salts I’ll use that no I’m not going to mess with it right it’s going to be perfect just like

This okay I’m going to take the camera so you guys can eat okay um let me just get a picture of this okay all right give a hand to Alan Hamill today who’s been yeah great on camera sit down and let me Serge this is the first time

My thumb has fallen asleep oh wow you did a really good job yeah you did a really great job let’s see suan thank you for this amazing meal thank you this was teamwork this is great I’m going to let you serve and I’m just going to remind everyone

What we have today in the infusio line This is the first gift set guys it is Myer lemon basil pomegranate and vanilla fig there it is option one oh I should have opened a b one and this is it’s $100 it’s at suzan summers.com but

Today you get it for 25% off with the promo code Easter 25 my plate the second set blood orange herbs provant black cherry and white peach and these bottles are 3.4 o so you get to you know you get a little taste of everyone and then you

Can decide if you want to invest in the larger bottles so we have the Meer lemon the blood orange herb de provant tusin Peach pomegranate what else do we have basil oh my gosh I can’t wait to eat this I know me too looks amazing look at Suzanne’s

Beautiful China can I have the uh yeah these are these things you pick out in your 20s and hope people give you play settings over the years here Al you didn’t order these when you were 20 did you I think I think I did oh really yeah

Remember me I’m the one who told you when you were ordering your glasses I said no no no no laik yeah it’s true but I just didn’t know you like even registered for China during your first marriage I did oh wow I did probably after the fact cuz I got

Married in a few days but what do you think salad on this plate or should be it SE separate I think we can do it separate I do too I like my salad separate I somehow knew that about you start you two why don’t we start with three what

Three okay um Dana we don’t have the sea salt rubs in stock right now they are on order we’re just waiting for components and can you hand me my plate happy Easter to you guys for those of you who are celebrating hope you guys have a a nice uh weekend

Okay that’s to start okay look at this napkin we’re going to I’m going to make our bed with this after we’re dinner is the most beautiful linen collection seriously he made fun of me in France yeah we we went to every Market in France okay where they sell Linens

And stuff and I would spend the whole day staring whoops what was that that was the wind little storm up there little wind storm yeah look at look what’s happening out there yeah look at that actually look out here look at this one here yeah

There was a a truck blown over on the freeway today just when the pality trees are all turning yellow the big wind com up she got siy I’ll I’ll all right I just want to get the utensils for the U everyone’s loving your pink shirt Alan

Thank you very eastery yes I bet you thought about that love it yeah uh did I think about it show uh oh sure yeah I did I oh I can’t wait to eat and I can’t wait for you to sit down Caroline I don’t know where it start man you

Wow wow the pasta is glutenfree guys Alan can e gluten so it’s a quima pasta with Suzanne’s amazing pesto if you joined us late oh suzan’s diving into that amazing lamb trop oh it’s like a lollipop yeah and the um Del glazed balsamic this is the pomegranate right it is the

Pomegranate so good you could you could do work all day to make this sauce yeah Lori the pomegranate I mean the promo code is Easter 25 um Kathy was saying that she’s going to buy these so that she can bring her dressings to restaurants with her what a

Good idea K you know why cuz yours will always be better M wow why do lamb chops always taste better when you eat them with your fingers it is appropriate to eat food on a bone with your fingers even in front of the queen yeah you were allowed to eat with

Your Allan wears sunglasses because her eyes his eyes are sensitive to the light yes thank you guys it’s Andy and dreams is the pasta that suzan uses the quimo pasta so good how was the pasta do you have enough seasoning salt I could use a little more pesto but when you sit down

I got you you can guys can see the aftermath here look at this we have a few dishes to do but it’s the fun of cooking um can you get that without soiling everything I would have brought it to in a dish but that’s not really possible Right can I put some

More pesto on your past Pasto pasta pesto on your Pasto okay go over and put a little one my yeah that put it over the top and remember I only put like two cloves of garlic and the pesto if you put more than that it becomes all about

The garlic yeah think it’s fire mouthy fire breath asparagus are great is a great Easter brunch or dinner M okay yes we have to serve the salad now Alan can you hold this and I’ll get the salad here these are clean from there where I’ll do it I’ll do it oh I

Didn’t realize it was okay here that’s just a spectacular salad wow wow okay thanks wow I bet a lot of you are going to make this dinner you see how delicious and easy it is very simple you know it’s really just about I know we’re very spoiled with produce in California

Um but it is about finding the best produce Wolf Gang Puck always said your food is as good as your ingredients well who’s better cook than Wolf Gang right today maybe he was the original he was the one who turned us all onto food mhm we didn’t have any

Great chefs in America before Wolf Gang really if you think about we had Julia Child Julia yeah and she just made everything there was French like she learned in France was the a woman she started the The Craze and she was in her 50s like she when she started her

50s you know um and also you know who had a big effect on women is Marth Stewart mhm Martha Stewart’s the first one who said it’s cool to be a good housekeeper and I want an era where the women are all going to work and they’re

Not going to clean their houses and I love keeping my house clean don’t you and Martha Stewart made it an art form I still read her all the time the um the oil that we used on the asparagus was the Meer lemon so delicious that is so simple and so good

Yeah it’s it’s it’s Del do you do you need more dressing on that salad I don’t I well I haven’t tried it yet okay promo code Easter 25 guys um hope you can jump in on these beautiful gift sets these are brand new we had ordered them for Christmas and

They didn’t quite make it for Christmas but anyway hope you guys enjoyed the cooking show Happy Easter here’s your meal we figured it out for you so good m so good great this is so pretty it’s all pink and yellow and there’s pink behind you and Al’s pink

Shirt and then leopard leopard for cooking exactly so beautiful all right well I guess I’m going to eat now so yes good night everybody we’ll be back on Wednesday right and it’s not what you do it’s not who you are it’s not what you have it’s only about who you love

And who loves you good night everybody I love you good night