If you have the conditions to grind it slowly, it will be better... I used a blender. Put all the ingredients into the blender, pay attention to the garlic chopped in advance, add a lot of olive oil, and fight. You can taste salt and pepper in the middle, and you like it to a good degree.
I added a little lemon juice to the green sauce. On the one hand, the acidity of the lemon juice can enrich the taste. On the other hand, the vc contained in the lemon juice can resist oxidation and prevent the basil from discoloring.
The green sauce is very easy to change color. Before bottling, pour a layer of olive oil to seal the green sauce to isolate the air. Note that after each use, the jar should be filled with a little olive oil to seal the surface. This can is sealed and placed in the refrigerator for about a week.
This green sauce is best cooked now, and it is delicious to wipe the bread directly or mix the pasta... I haven’t got it to take it for dinner. It’s super superb> So the key point is, please use the current planed cheese, do not buy cheese powder, cheese powder is no doubt garbage thank you.