Fresh and Full-bodied---homemade Italian Pesto Pesto

Name: Fresh and Full-bodied---homemade Italian Pesto Pesto
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Fresh basil; 10g Pine nuts (cooked); Some Parmesan cheese; Some garlic; a little Lemon zest; Some olive oil; a little salt; a little Black pepper

by kiss war girl

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Pesto is a cold sauce for pasta. The ingredients are also very simple: fresh basil leaves, pine nuts, minced garlic and olive oil. These are the basic ingredients for green sauce. With these, you can make the most basic and most popular. Pesto. It is very convenient to use, as long as it is mixed with the cooked pasta, it has a very strong aroma of basil and pine nuts. Compared to meat sauces that have to be simmered for a long time, this cold sauce is healthy and delicious, and is especially popular with girls.
Most of the time Pesto is used to mix noodles and spread bread, but now it is used more and more. It can be used to make marinades and dipping sauces for all kinds of meats, even steaks. "

Ingredients

2 Fresh Basil
10g Pine Nuts (cooked)
Some Parmesan Cheese
Some Garlic
a little Lemon Zest
Some Olive Oil
a little Salt
a little Black Pepper

Fresh and Full-bodied---homemade Italian Pesto Pesto

1. Wash the leaves of fresh basil and drain.

Fresh and Full-bodied---homemade Italian Pesto Pesto recipe

2. Grate the cheese, peel the pine nuts and remove the pine nuts. Peel the garlic and cut into small pieces.

3. Put the basil leaves, cheese, pine nuts, garlic, lemon zest, salt, and black pepper into the food processor, add olive oil one by one, and beat.

4. Just beat until sauce-like.

5. Put it into a glass bottle, drizzle a layer of olive oil, and keep it sealed.

Tips:
1. The typical pesto is made with basil leaves, but many spinach leaves are used. It is difficult to find fresh basil or one that is not used to that taste. Spinach leaves can be used instead.

2. If you don't have pine nuts, you can use 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 contained in the lemon juice can resist oxidation and prevent the basil from discoloring.

4. The green sauce is very easy to change color. After bottling, pour a layer of olive oil to seal the green sauce to isolate it from the air. Note that every time this jar is used up, a little olive oil should be added to seal the surface.

5. The green sauce is best mashed with hand-made stone chucks instead of food grinders, so that the color will be more beautiful. The size of the sauce particles is different, and it tastes more layered.

6. The ratio of the ingredients in the green sauce is not fixed. If you like basil's herbal fragrance, put more basil, if you like garlic, put more garlic cloves, if you like cheese, put more cheese powder, and if you like pine nut flavor, you can relax more. .

7. Basil is a relative of the nine-story pagoda, but the smell of basil is milder than the nine-story pagoda, and it has a sweet smell. It is the most representative spice in Western cuisine. It tastes very well with tomatoes and is also a common ingredient for making pizza. .