we did a regular basil pesto, did an artichoke pesto. we did chipotle pesto. and they're so diverse, you could do anything. it could go with fish, meats, pastas, anything. basil pesto. >> supplying steve with all of that versatile greenery is bay area legend armanino foods. in business since the 1920s when the family supplied fresh vegetables and herbs to the growing italian community in san francisco, they are now the leader in fresh-from-the-farm pesto, all thanks to a special recipe for success. >> recipe for pesto actually started with my grandmother, and we thought it was a great product, but no one knew about it. and so, we tried it d processed, brought it to the supermarket, and it started to work out. >> the armanino family says the first year, they sold only 1,000 or so cases. but now, they are shipping upwards of a million cases annually. and they attribute much of their success to their special connection to agriculture. >> a lot of people don't realize just about everything you eat today, you kno originates on the farm. a lot of people don't even c

>> barsly pesto in that. meredith and i are going to try the turkey pazoli. >> boy, that pesto really gives it a -- >> did you come to eat or make fun of me? >> no soup for you. >> and the third -- >> that's right. no soup for you. >> you can. a little sour cream if you like. some scallions. >> cilantro. >> can i have more pesto? >> sure cream. do you want? >> she wants pesto. >> the pesto. just tell us quickly, what's the last soup down here? >> that is curried carrot ginger soup. >> can we try that instead? >> no, i'm fine. >> very full flavor with some ginger. these are just hardy and very satisfying. >> that's why we love michael. fantastic. great soups. sfroo happy new year. >>> good morning, everybody, time now is 8:56. there's been a lot of trouble in the east bay. but now you have the sig alert? >> at the bottom of your screen, you see the slow youp approaching the coliseum. northbound 88 at high street. take 880 westbound which is your alternate, smooth off to the castro valley. there's a pothole in

. >> i want to start with this pesto. how is it different than regular pe pesto? splurged in the alps. so, you're taking a little bit of italy right there. really healthy, really fresh. >> that's like a piece of broccoli hit me across the face. >> you like being hit by broccoli, right? >> let's move on. next, you have tuna. how is this different than tuna in a can because it's pricier? >> a lot more expensive. >> can you taste the difference? >> this is a belly cut filet yellow fin tuna. you can feel really good about this bite you're about to taste. >> oh, wow. >> it's tender, delicious. you treat it like a special ingredient and you can put it on a pizza and you can mix it with potatoes. >> that is fantastic. >> what about washing it down? >> i happen to love these gingerales. they're a little funky. if you turn them over you'll see -- >> what is that? >> it's all fresh ginger floating around in here. this is pretty extraordinary. >> let's try it. >> if you taste it, you'll see it's fresher than most gingerales. >> it tastes like ginger. >> it's made with pure c

and it's well melted. >> prosciutto, tomato pesto. >> tombo pesto and basil. >> a little pepper. >> whate. nice and glazed. >> this is good. >> you learned from the best. >> this is also great flavor but not quite as melted as it should be. >> don't show the down side. the top is much better. >> what do you got? >> it is tomato, what did i pull? gruyere and might be a tiny bit of monchievo. >> good technique. a little bland on creativity. >> it's my comfort food. i'll make it any way i want. >> jeff, what do you got? >> this is just a collection of every cheese i could find. >> but not melted. it's all glor goop. >> glor goop. >> not melted at all. it looks like something when you go to the cafeteria and you say i'd like a grilled cheese. >> do i have to give points here? >> yes. >> i'm going to say 5, 5, 4, 3. >> oh, my goodness. >> i'm sorry. >> wow. >> i'm sorry, jeff. well i gave you the highest score possible. you did a good job. >> i'm sympathetic. >> i garnished. how about a little love for a classic grilled cheese sandwich? >> i know. >> grilled swiss on rye with tomato. >> i kno

he is a man who showed up with a pesto with an extended magazine. -- showed up with a gun with an extended magazine. obviously, he was able to do a lot of damage. he has been taken to a facility, a county facility, to be questioned. the fbi is involved. there are search warrants issued. detectives are searching vehicles. they are looking into the background of this person looking for clues to find out if any other person was involved. we do not know of any effort to find anyone else. all reports seem to indicate a lone gunmen. this report -- a lone gunman. >> they did not know if you walked or rode the bus. they have not been able to tie a vehicle to him. it makes you wonder how corporate debt or tight-lipped this suspect is being. -- how cooperative or tight- lipped this suspect is being. they are trying to get their feet planted on this whole thing to find out which direction they need to go in. >> i am short all the businesses are closed out in that area. the area surrounding it is completely shut down. that paralyzes a large part of northwest to sign. on saturday afternoon, a lot of pe

. >> this is derived from a pesto, but it doesn't have pine nuts and cheese in it.f. >> just a little bit of olive oil. this is going to go a long way. blend it. >> nothing up my sleeve. >> little bit more oil. >> if it slows up add more oil. >> it needs enough liquid to emulsify, liquify. >> liquify! >> okay. that's it. >> okay. >> salt, olive oil, garlic. >> that could have been dangerous. >> look how beautiful it is. drizzle it on your lamb. >> oh, wow. >> very healthy. >> what else can you put it on in. >> seafood and steak. you can add anchovy, a little bit of vinegar like a chimichurri. this is an asian-inspired dish. >> mm-hmm. >> sea scallops with an asian slaw. i have reduced orange juice with ginger and to that i will add soy sauce. can you help me whisk that. i know you're a good whisker. soy sauce, sesame oil. not too much. little bit of lemon juice to bring out the flavors and canola oil which is a neutral flavored oil. olive oil masks the ginger and -- >> you want something without flavor. >> and sriracha, so a little spice. you can buy this at an asia