Basil pesto

Laonan crab

"Traditionally, pestle and mortar is used to make pesto, and the secret to keep the pesto flavorful is to pound the basil, pine nuts, and garlic separately before mixing them together. I read about this in a western food book, and I always thought there wouldn't be much difference between mashing them separately and combining them together (in a food processor), but after trying it this time, I realized that there is still a big difference. The sauce that comes out of the mash is the real sauce, and the flavors of the ingredients are released more completely.

Make a jar of green sauce, lazy eat a simple pasta or smear a toast toast a steamed bread slices, are extremely delicious. Make a good green sauce and cover it with olive oil and keep it in the fridge for a while."

Ingredient Details

Main Ingredients

100g of Basil Leaves

30g of Pine Nuts

Several Cloves of Garlic

10g of Salt

20g of Grated Cheese

Side Ingredients

200g of Olive Oil

Other Flavors

Other Processes

Twenty minutesTime Consumption

Easy Difficulty

Step by step basil pesto

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1

Ingredient picture. Wash and drizzle basil leaves, saute pine seed kernels.

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2

Pound the basil leaves into a puree with a stone mortar, you can add a bit of salt, it will help to make the sauce quickly.

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3

Remove all the leaves once they are mashed,

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4

Plus olive oil to prevent the leaves from oxidizing.

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5

I used small garlic cloves, if large garlic, two or three will be enough, mash the garlic well and remove it too.

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6

Pine seeds are also mashed into a puree, pine seeds are larger oil, the middle needs to be turned with a spoon, and do not have to be too crushed, so that you eat more layers.

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7

Pounded garlic pine seeds added to the basil puree.

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8

Add powdered cheese.

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9

Toss well to combine, add olive oil as appropriate, or more if you need to store it, to seal it all up.

Tip

Drench the basil leaves as much as possible.

The quantities in the recipe are not set in stone and can be adjusted to taste slightly different.

Cover the green sauce with oil after each pickup.