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Let's dive into making a tomato red 00:00
pestooki that comes together with under 00:02
10 ingredients. We're going to kick 00:04
things off with finely chopping a 00:06
shallot and mincing two cloves of 00:07
garlic. This is all the chopping we need 00:09
to do. Let's head over to the stove and 00:11
sauté the shallot and garlic until they 00:13
become lightly golden. Add some canned 00:15
whole tomato and some red pesto. While 00:17
that's cooking away, we're going to give 00:20
the a brief swim in a large pot of 00:21
salted boiling water. This is optional, 00:24
but you can heat up some oil in a sauté 00:26
pan and toss the in it, frying it up 00:27
until they're beautifully golden on the 00:30
outside. This especially helps if you 00:31
feel your gets kind of like soft, soggy, 00:33
sticks together. This remedies that. 00:36
Now, returning to our sauce, we're going 00:38
to add in some plain vegan cream cheese 00:39
along with a dash of salt and a little 00:42
bit of black pepper. And then we're 00:43
going to give it a blitz with an 00:45
immersion blender. At the very end, 00:47
we're going to add a squeeze of lemon 00:48
juice to bring a bright finish to the 00:49
dish. And all that's left is to plate 00:52
this one up. A dish that's as delicious 00:54
as it is beautiful. It's so good. 00:56

– English Lyrics

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Lyrics & Translation

[English]
Let's dive into making a tomato red
pestooki that comes together with under
10 ingredients. We're going to kick
things off with finely chopping a
shallot and mincing two cloves of
garlic. This is all the chopping we need
to do. Let's head over to the stove and
sauté the shallot and garlic until they
become lightly golden. Add some canned
whole tomato and some red pesto. While
that's cooking away, we're going to give
the a brief swim in a large pot of
salted boiling water. This is optional,
but you can heat up some oil in a sauté
pan and toss the in it, frying it up
until they're beautifully golden on the
outside. This especially helps if you
feel your gets kind of like soft, soggy,
sticks together. This remedies that.
Now, returning to our sauce, we're going
to add in some plain vegan cream cheese
along with a dash of salt and a little
bit of black pepper. And then we're
going to give it a blitz with an
immersion blender. At the very end,
we're going to add a squeeze of lemon
juice to bring a bright finish to the
dish. And all that's left is to plate
this one up. A dish that's as delicious
as it is beautiful. It's so good.

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