The green sauce pesto is a very traditional and versatile Italian sauce. It is a pizza sauce, and it is great to mix pasta, bread, and fried pork chop steak. I used to put a can in the refrigerator. When I was busy, I cooked a pasta with green sauce. It was a green meal. The most classic ingredients in green sauce are fresh basil, virgin olive oil, garlic, pine nuts and hard cheese. The supermarket's imported cabinets cost more than 30 yuan. The restaurant often eats inexplicable green sauce pasta. In fact, home-made is quite simple and fresh, you can also develop various surprises according to your preferences and creativity.
Basil picks up the bad leaves and washes them. I refer to the practice of EL Bulli restaurant, which will quickly blanching basil leaves in boiling water (5-10 seconds), picking up, draining, and cooling, which is less oxidized and easier to store than raw leaves.
If you don't like the smell of garlic, you can also boil it with water.
Put basil, garlic, and pine nuts in a mixing cup, slowly add olive oil to adjust the consistency of the sauce, and emulsifie with a cooking machine or a hand blender.
Finally, add salt, black pepper and gravy cheese to taste.
Put the green sauce into a sealed can of washing and drying, and the refrigerator can be stored for about 1 month.
The traditional green sauce is hand-mashed with stone sarcophagus. It retains a little grainy taste and is more layered. If you are interested, you can go to the BBC documentary "Two Italian Foods". Two young men in the garden make green sauce ribbons. Scene.