After a half-month business trip, I came home, and there was a love pine in the refrigerator that my mother brought back during the New Year. Well, it took a long time to consume it. Today's green sauce is a less oily recipe~ the traditional green sauce is to enlarge the amount of olive oil. Because of the work, I have to reduce it to 88 pounds. Well, now it is 92 pounds. (I don't eat garlic, I don't want to eat baby shoes, I can add garlic a little) 1 tsp = 5 ml 1 tablespoon = 15ml
Basil leaves are washed and chopped, pine nuts are peeled, put into a pan and sautéed with sautéed sautéed sautéed sautéed pine nuts, basil, salt, pepper, olive oil and crushed in a blender. It can be added in a proper amount, cool and white, and it can be used in a thick paste. It does not need to be very fine, and it has a bit more granules.
Boil a lot of water in the pot, add the spaghetti and 1/2 tsp of salt to cook until the ripening (the time of cooking depends on the thickness of the pasta, usually marked on the package).
Move the pasta into the pan and stir well with the green sauce.
Stir-fried pine nuts can be left a little and finally sprinkled on the surface~