Green sauce & green sauce pasta(qing jiang qing jiang yi mian )

Green sauce & green sauce pasta

Introduction:

"[green sauce & green sauce pasta] irresistible strong temptation, Italian green sauce, it's no exaggeration to say, I've been greedy for several years. Because Basil didn't know what it was at first. Later, I found a kind of vanilla in my hometown, very similar to basil. Later, it was proved that it was a kind of Ocimum basilicum, so it was planted. I've been planting seeds for several years, but the harvest is always bad. Sometimes one or two leaves are OK. I'm afraid the plants can't stand it because there are too few. This year, I planted seven or eight plants on the big ground. They are full of water and fat. They grow very well. I'm not willing to use too much roast meat. I'm waiting for the harvest to make this green sauce. Finally, it's time! Choose the next 100 grams of leaves, start to do! Sure enough, this sauce is so beautiful! Enough seeds will be left this year, and then next year! On a large scale

Production steps:

Step 1: material drawing. Rinse basil leaves with water.

Step 2: originally, I was going to use the mortar to pound, but later I found that the mortar was too small, so I replaced it with a mixing rod.

Step 3: wash pine nuts and stir fry them in a pan.

Step 4: take a deep bowl and put the garlic, basil leaves and fried pine nuts in the bowl.

Step 5: stir with a stirring stick, add the remaining basil leaf olive oil while mixing, and add the oil in several times.

Step 6: stir until sauce like. At this time, the green sauce is ready. If you need to keep it, you can use a large amount of olive oil cover, take it as you eat, keep the spoon clean, and keep it for a week.

Step 7: boil water and noodles in a pan. It takes about ten to twelve minutes to cook the pasta patiently.

Step 8: take out the cooked pasta, control the water and dissipate heat.

Step 9: 9. When the noodles are cold, mix them with green sauce, and the green sauce pasta is ready.

Materials required:

Basil leaf: 100g

Pine nuts: 30g

Garlic: 8 petals

Olive oil: 50g+

Pasta: 200g

Note: from the good friend Kiss zhannv's menu) 1. The typical pesto is made of basil basil, but there are many spinach leaves. It's hard to find fresh basil or those that can't get used to the taste, which can be replaced by spinach leaves. 2. If you don't have pine nuts, you can use big almonds or walnuts instead. 3. A little lemon juice can be added to the green sauce. On the one hand, its acidity can enrich the taste. On the other hand, the VC in the lemon juice can resist oxidation and prevent Basil from discoloring. 4. Green sauce is very easy to change color. After bottling, pour a layer of olive oil to seal the sauce to keep it out of the air. Note that after each use, this jar should be filled with a little olive oil to seal the surface. 5. It's better to mash the green sauce by hand instead of food grinder, so the color will be more beautiful. The size of the sauce is different, so it tastes more layered. 6. The proportion of ingredients in green sauce is not fixed. If you like basil herb fragrance, put more Basil; if you like garlic flavor, put more garlic; if you like cheese flavor, put more cheese powder; if you like pine nut flavor, put more pine nut. 7. Basil and jiucengta belong to the same family, but the smell of basil is milder than that of jiucengta, and it has a sweet smell. It is the most representative spice in western cuisine. It matches the taste of tomato very much, and is also a common food for making pizza.

Production difficulty: ordinary

Technology: Sauce

Production time: 20 minutes

Taste: other

Chinese PinYin : Qing Jiang Qing Jiang Yi Mian