Cocolc's Private Vegetable Recipe-italian Basil Sauce

Cocolc's Private Vegetable Recipe-italian Basil Sauce

1. Pine nuts, garlic, virgin olive oil, salt, pepper (black or white pepper is fine).

2. The Italian basil is placed in the vegetable dehydrator and washed with water. After washing, pour out the water, then close the lid and press two or three times to drain. (reference)

3. After step (2), put Italian basil on the spare paper towel (or let it dry directly). (reference)

4. After step (3), put on a piece of paper towel, and then gently press it with both hands to let the water absorb. (reference)

5. After removing the moisture, let it dry on a paper towel. (reference)

6. After step (5), if there is moisture, wipe it with a paper towel or place it in a container to dry, and set aside. (reference)

7. Place the Italian basil, pine nuts, garlic, salt, and pepper in the mixing container in order, and finally add olive oil, and then use a mixer to stir. (Although it is necessary to add cheese powder, because it is not easy to store, cheese powder is not added here. If you eat it right away, you can add it, just consider it yourself.)

8. Just stir evenly.

9. Pour it into a spare container. (If you don’t use it immediately, put it in the refrigerator, it’s best to use it up quickly. When cooking, add cheese afterwards.)

10. Finished picture.

Tips:

Afterwords:
1: The amount of ingredients can be adjusted according to personal preference, pine nuts or other nuts.
2: Step (9) Regarding the disinfection method of the container, please refer to:
"CoCoLc's private vegetable recipes-red basil, pepper, garlic and olive oil" log, the recipe is just fine.
3: Italian basil, please refer to:
"CoCoLc's private dish recipes-Italian basil & spearmint in the courtyard" log.
Italian style golden noodles with basil pesto, please refer to:
"CoCoLc's Private Dishes Recipe-Italian Basil Green Sauce Golden Noodles" log, just the recipe