TODAY | April 22, 2013
>>> this morning on "today's kitchen goes green," some off-the-wall cooking. back with us, giada de laurentiis . we mean that quite literally when we say off the wall. this is the living wall .
>> there's lots of beautiful herbs growing here. they do this at restaurants, and they even do it for people's homes. pretty cool, isn't it?
>> so a chef would actually have one of these out back?
>> yes, and they go clip their herbs and make pesto and salad and even a drink with it.
>> we're going to make some pesto ravioli, i understand.
>> this is a very tall wall. i'm a very petite woman.
>> are you going to ask me to get up there?
>> i thought you could give me a little push.
>> i'm going to boost you up here? is this a good idea?
>> he can handle it.
>> what are we going for so i know where to aim?
>> just don't knock me over. some lavender, parsley.
>> she's going to be up there a while.
>> you get to pick one.
>> i'm going to go for some thyme. ready? oh wait, i can't get it.
>> she got the thyme.
>> she's got the thyme, you got the muscle.
>> good thing i didn't eat breakfast so far today. we're going to start with an herb salad. starting with arugula. and then we're going to add --
>> is that parsley?
>> it's parsley. it's basil. throw some thyme in. some lemon thyme. i like to clip some chives as well for that sweet onion flavor.
>> this is right up your alley, natalie .
>> is that fennel that you put on top?
>> natalie could do it.
>> i'll give you a boost.
>> this is the great thing. we're going to dress it with a little vinegarette. i like to put some edible flowers .
>> how do you know?
>> where do you get an edible flower ?
>> from the edible flower store.
>> you can get them at the grocery store .
>> i've seen them at the grocery store .
>> i put it right over the top . what i love, even on mother's day, is to grill some chicken or steak and serve it right over the top .
>> most people don't have a living wall , so where am i getting my herbs?
>> at the grocery store or you can plant them in your yard or kitchen.
>> all right, a little pesto now.
>> so we're going to add all these different herbs. basil, parsley, mint for sweetness. that is al's secret ingredient .
>> it's the anchovy piece. it's that salty bite you can't get from anything else.
>> that looks good.
>> there we go.
>> you just don't tell people you put it in. little salt and pepper . going to put some pine nuts in there for a little richness, some parmesan cheese .
>> a little olive oil , right?
>> the first thing we're going to do, actually, natalie , the first thing we're going to do is --
>> got to turn it back on. okay, now try it. okay.
>> so i turn it on to break up all the herbs. and then we can start adding the olive oil .
>> it probably emulsifies better that way, right?
>> you took the top off.
>> usually you're supposed to add it while it's running.
>> but if you do that, it won't -- hiring a professional chef!
>> it's different.
>> if you get the giada de laurentiis one.
>> at target.
>> there's the pesto.
>> the ravioli.
>> stop! get it together. cheese ravioli.
>> with that delicious pesto.
>> what's in the drink?
>> the drink is awesome. it's vodka infused with rosemary, oregano, and lavender. add sparkling water and sweet vermouth .
>> thanks so much.