Basil pesto

Overview

Traditional pesto is made with a pestle. The secret to keeping the pesto delicious is to mash the basil, pine nuts and garlic separately and then mix them together. I saw this in a Western food book. I always thought that there wouldn't be much difference between pounding separately and pounding together (in a food processor). But after trying it this time, I found that there is still a big difference. The mashed sauce is the real sauce, and the flavors of various ingredients are released more completely. Make a jar of pesto, be lazy and eat simple pasta, or spread toast and bake steamed buns, it's all delicious. Cover the prepared pesto with olive oil and store it in the refrigerator, where it can be eaten for a while.

Tags

• homemade sauce
• basil leaves
• cheese powder
• olive oil
• pine nuts
• garlic
• salt

Ingredients

Steps

1. 1 Material diagram. Wash the basil leaves, drain off the water, and saute the pine nuts until fragrant.

   

2. 2 Use a stone mortar to pound the basil leaves into a puree. You can add a little salt to help make the sauce quickly.

   

3. 3 Pound all the leaves and take them out,

   

4. 4 Add olive oil to prevent the leaves from oxidizing.

   

5. 5 The garlic particles I use are relatively small. If the garlic is large, two or three are enough. Mash the garlic and take it out.

   

6. 6 The pine nuts are also mashed into a puree. The pine nuts have a large fat content and need to be turned with a spoon in the middle. They do not need to be too crushed, so that they taste more layered.

   

7. 7 Add the pounded garlic pine seeds to the basil puree.

   

8. 8 Add cheese powder.

   

9. 9 Mix thoroughly and add olive oil as appropriate. If you need to save, the amount of oil should be larger, so as to seal it all.