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I'm gonna show you how to make a beautiful, homemade pesto.
我将向大家展示如何自制美味的香蒜沙司。
Pesto, the great Italian classic. For whatever reason we all love pesto.
香蒜沙司，美味的意大利经典酱汁。不管出于什么原因，我们都喜欢香蒜沙司。
I've got two things I want to show you here: the basic principle how you at home can make the very best pesto ever and kind of open up your mind to the fact that there's hundreds, maybe even thousands of pesto recipes.
我有两件事想展示给你们：一是你在家如何做出最美味的香蒜沙司的基本原理，二是让你认识到香蒜沙司有上百种，甚至有上千种食谱。
'Pesto' means 'to pound', right? to wallop.
制作香蒜沙司就是要不断敲击，用力击打。
How do we make a pesto?
我们怎么做香蒜沙司呢？
Well, first up, you can do it in a liquidiser or a food processor, but really 'to pound' is about the ultimate, you know, old-school, you know, kitchen gadget, the pestle and mortar, two bits of rock. Right?
首先，你可以用榨汁机或食品加工机来做，但真正的“敲打”是最原始的，你知道……老式的厨房用具，杵和臼，两块石头。对吧？
We need garlic, absolutely.
我们绝对需要大蒜。
Then they have some form of nut, right?
还有某种坚果，对吧？
So you know the Genovese nut is the pine nut, actually quite expensive, but it could easily be you know... almonds, hazelnut, it could be walnuts. Right?
热那亚坚果，即松子，其实很贵，但也可以用杏仁，榛子，也可以用核桃。对吧？
So you know, pick your nuts! Fill your boots! You could blend them, pick one.
挑选你的坚果！你看着办！你可以把它们混合或只选一种。
But the idea of a pesto around Italy, north to south, up mountains, on islands, right? they make a pesto with what they have.
但是在意大利制作香蒜沙司，从北到南，在山上，在岛上，他们会用现有的东西做香蒜沙司。
The Genovese style pesto is with beautiful basil, right?
热那亚风格的香蒜沙司加了漂亮的罗勒，对吧？
It could be mint, it could be parsley, it could be little kind of wild nepitellas, minced herbs, right?
也可以加薄荷，欧芹，或一些野生的宝塔菜花，切碎的草本植物，对吧？
You can use so many different beautiful herbs.
你可以用很多不同的漂亮的香草。
Then the cheese, yes, the Genovese, could use the parmesan or the pecorino, but you could use ricotta, ricotta salata, let's do it.
然后是奶酪，热那亚风格的香蒜沙司，可以用帕尔玛奶酪或佩科里诺奶酪，但你可以用乳清奶酪，乳清奶酪沙拉，我们开始做吧。
So, in a pestle, first up we'll pick our nuts.
首先，把坚果放到臼里。
I'll go in with some almonds, but then you could add a couple of little hazelnuts just for a little funk, a little richness.
我放一些杏仁进去，你可以加一些榛子，让味道更浓郁。
We're gonna use the pestle and mortar to crush this up until it's nice and creamy.
我们要用杵和臼把它捣碎，直到它变得如奶油般细腻。
The point of making pesto is to make it there and then at the last minute, so you get all the fragrance.
做香蒜沙司的关键是坚持到最后一分钟，这样你就能闻到所有的香味。
We'll take some garlic. Now if I put all of that in there it's gonna be too funky.
我们要拿一些大蒜。如果我把这些都放进去，味道就会太浓烈了。
Garlic is hot, it's pungent. So just a third of a garlic clove goes in.
大蒜很辣，味道很刺鼻。所以放三分之一的蒜瓣进去。
And then we'll pound that into a paste.
然后把它捣成蒜泥。
Then we can choose our herb and for me the joy of pesto is you can use all kinds of herbs.
再挑一些香草，对我来说，做香蒜沙司的乐趣就是你可以用各种香草。
I've been in Sardinia where they've used myrtle and that was simply divine.
我去过萨迪尼亚，那里的人用桃金娘，那简直太神奇了。
You know, parsley, mint, you know, even little new growth thyme-tips, beautiful.
欧芹，薄荷，甚至新长出来的百里香，很漂亮。
So I'm gonna go in with some mint, parsley, and some basil, right?
我要放一些薄荷，欧芹和罗勒，对吧？
And we'll pound that up to a mush.
我们要把这些捣碎。
And you can go super fine if you want or you can keep it kind of chunky or a bit of both.
如果你想，你可以做得非常细腻，或者你可以做成块状，或者两者兼有。
Really really nice. Now let's go in with some cheese; parmesan or pecorino is pretty classic.
真的不错。现在我们放些奶酪进去；帕尔玛奶酪或佩科里诺奶酪是非常经典的奶酪。
I quite like to blend parmesan and pecorino, really delicious, you get that kind of nice savoury flavour from the parmesan and that tang from the pecorino.
我很喜欢把帕尔玛奶酪和佩科里诺奶酪混合在一起，非常美味，帕尔玛奶酪的咸味和佩科里诺奶酪的浓烈的味道都会融入其中。
Then we just kind of pound that in as well, so it all becomes one.
然后我们再继续捣，全部混合在一起。
Now what we're gonna do is loosen this with some olive oil and you can use olive oil, extra virgin olive oil.
现在我们要做的是用橄榄油把它弄松，你可以用橄榄油，特级初榨橄榄油。
As you travel around Italy, you'll just see the most incredible variation of nuts, cheese, oils, herbs.
当你在意大利旅行时，你会看到各种各样的坚果、奶酪、油和香草。
You know there's little things that I've seen like in Rome, you know I've seen known as boil--you know when your water's coming up to the boil when you're about to cook your pasta.
我在罗马见过一些小事情，水沸腾时，你要煮意大利面。
They'll put just one little chunk like that of potato, peeled, and they'll cook it almost like for mashed potato.
他们会放一小块这样大的削了皮的土豆，就像做土豆泥一样。
And they'll take a steaming piece of potato and put it in there.
他们会把一块冒着热气的土豆放在里面。
And they'll mush that little bit of boiled potato into a mush and actually that starchiness from the potato, that is going to help all of this cling to your pasta, right?
他们会把煮熟的土豆捣成泥，实际上土豆的淀粉会帮助这些东西粘在意面上，对吧？
So again it gives you that lovely kind of carb-on-carb savouriness. That's gorgeous.
所以它有双重碳水化合物的风味。太棒了。
So I might, I might, and I might get slapped by some nannas or kissed by others--but just a few drips of lemon juice could be genius or a faux pas, that's up to you to decide, right?
我可能会被一些奶奶扇耳光或被其他人亲吻——但加几滴柠檬汁可能是绝妙的，也可能是错误，这取决于你，对吗？
But that is the beauty of pestos.
但这就是香蒜沙司的美妙之处。
I have been on an island in the far southern part of Italy and I've seen a nanna making not a dissimilar pesto to this, but with different coloured cherry tomatoes and a little kiss of honey.
我在意大利最南部的一个岛上见过一位奶奶做的香蒜沙司和这个没什么不同，只是用了不同颜色的圣女果和一点蜂蜜。
And then my friends just do a little crostini, let's toast that, and all it needs is a nice lob of beautiful pesto.
我的朋友们做了一点脆面包片，我们来烤一下，再涂上一些香蒜沙司。
So guys, I hope you liked our little video.
朋友们，我希望你们喜欢我们的小视频。
I hope you feel that I've really opened up the world of pesto.
我希望你觉得我真的打开了香蒜沙司的世界。
Pesto is just one of those things that people love.
香蒜沙司只是人们喜欢的食物之一。
For me what's so exciting is people love pesto but they think they just love one type of pesto, and there's many out there!
最让我兴奋的是人们喜欢香蒜沙司，但他们认为他们只喜欢一种香蒜沙司，其实有很多!
So use your creativity, get the ingredients, have a little bash-up, make some homemade pesto. So good.
发挥你的创造力，准备好食材，只需用力捣，就可以自制香蒜沙司了。太棒了。
