我家廚房 Christina's Kitchen

青醬 Pesto

材料 Ingredients

松子 Pine nut (pignolis)	1/2	杯 cup
特級初炸橄欖油 Extra virgin olive oil	1-1/2	杯 cup
羅勒葉 Basil	3	杯 (壓實) cup (packed)
大蒜末 Minced garlic	2	瓣 clove
鹽 Salt	1	小匙 tsp
黑胡椒 Black pepper	1/2	小匙 tsp
帕梅善起司粉 Parmesan cheese powder	1	杯 cup

註﹕松子可用胡桃，杏仁果，芝麻，花生…等其它堅果替代。而羅勒葉可用菠菜，巴西利葉..等深綠色菜取代。
Note: The pine nuts can be substituted with other nuts such as walnut, almonds, sesames, peanuts…etc. The basils can be substituted with other dark green leaves such spinach, parsley…etc.

做法﹕

1.	先將松子在乾鍋內用小火炒香。放置一旁待涼。
2.	羅勒葉洗乾淨後擦乾。大蒜去皮。
3.	把松子和大蒜先放進食物處理機打30秒。加入羅勒葉，鹽和黑胡椒後蓋上蓋子。讓機器開著，從蓋子開口出慢慢加入橄欖油一直打到所有材料都成泥狀。
4.	加入帕梅善起司粉繼續打1分鐘。
5.	將青醬儲藏在冰箱內。如短期內不食用，則可裝盒儲藏在冷凍庫內，但要淋上薄薄一層橄欖油以免表面氧化變質。

PROCEDURE:

1.	Roast the pine nuts in a dry pan until aromatic. Set them aside to cool down.
2.	Wash and dry the basil leaves. Peel the garlic.
3.	Blend the pine nuts and garlic in a food processor for 30 seconds. Add the basil leaves, salt and black pepper and cover. Keep the machine running, pour in the olive oil through the feed tube. Puree until the mixture is smooth.
4.	Add the parmesan cheese and process for another minute.
5.	Store the pesto in a fridge. If not using the pesto in neat future, pack it in a container with a thin layer of olive oil on the top, and store it in the freezer.

運用食譜(Application)


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