Green sauce [Italian pesto]

Green sauce [Italian pesto]

Introduction:

"The green color is very comfortable for the eyes; experts say that when the eyes are tired, they should see some green plants, pure natural [pesto Italian Sauce]. This kind of green sauce is a kind of sauce that Italians like to use to make spaghetti. The method is very simple. You don't need to cook it. You just need to stir and crush the material directly. Because of the cold weather, you quickly plant basil leaves. In order to preserve the aroma of basil leaves, we used this method to preserve them. The green sauce can be mixed into the cooked spaghetti or spread on the bread. Of course, if you can accept the unique flavor, otherwise you can add it to the pasta after it is cooked and add it to the other ingredients for a little cooking, which will reduce the green flavor. "

Production steps:

Step 1: peel and chop the garlic, and set aside other materials.

Step 2: wash basil leaves with cold boiled water, and then dry the excess water with vegetable dehydrated blue.

Step 3: put some pine nuts or almonds and garlic in the blender.

Step 4: add a part of basil leaves, salt and olive oil. This step must be divided into three times of stirring, so that the basil leaves are delicate and smooth.

Step 5: stir the green sauce and put it into an anhydrous glass bottle sterilized with hot water. Sprinkle olive oil with 1cm thickness on the surface of the green sauce to isolate the air, otherwise it will oxidize the green sauce. In this way, the green sauce will change color and taste different.

Materials required:

Basil leaf: 50g

Pine nut: 15g

Salt: half a teaspoon

Olive oil: 180ml

Garlic: 2 spots

Precautions: - it is recommended to eat as soon as possible, but I put it in the refrigerator for 1 month, and it's still green. -Mixing must be sub mixing, so that it will be fine.

Production difficulty: simple

Craft: Skills

Production time: 10 minutes

Taste: light