Basil green sauce

Basil green sauce

Introduction:

"The traditional green sauce is made with pestle. The secret to keep the sauce delicious is to pound the basil, pine nuts and garlic separately and then mix them together. This is what I read in a Western food book. I always think that there should be no big difference between smashing separately and smashing together (cooking machine). As a result, after trying this time, I found that there is still a big difference. Mashed sauce is the real sauce. The flavor of various ingredients is released more completely. It's delicious to make a pot of green sauce, eat a simple pasta or spread a toast and bake a steamed bread slice. The green sauce is covered with olive oil and stored in the refrigerator. You can eat it for a while. "

Production steps:

Step 1: material drawing. Wash basil leaves, pour out water, stir fry pine seeds.

Step 2: mash basil leaves into mud with stone mortar. Add a little salt to make sauce quickly.

Step 3: take out all the leaves after tamping,

Step 4: add olive oil to prevent oxidation of leaves.

Step 5: the garlic I use is small. If the garlic is big, two or three will be enough. Mash the garlic and take it out.

Step 6: the pine seeds are also mashed into mud. The pine seeds are oily and need to be turned with a spoon in the middle. It doesn't need to be too broken, so it tastes more layered.

Step 7: mash garlic and pine seeds into Basil mud.

Step 8: add the cheese powder.

Step 9: mix well and add olive oil as appropriate. If you need to preserve, the oil should be larger and sealed completely.

Materials required:

Basil leaves: 100g

Pine nuts: 30g

Garlic: how many

Salt: 10g

Cheese powder: 20g

Olive oil: 200g

Note: basil leaves as much water as possible. The quantity in the formula is not certain, you can adjust it by yourself, and the taste is slightly different. Every time you take the green sauce, you need to use oil.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: other