Pesto sauce 靑醬

The original tractional pesto are make by garlic, basil, pine nuts, and Parmigiano Reggiano cheese, and olive oil from northern Italy. But I want you feel more free to make these .... You can switch to any herbs, and toasted nuts, hard cheese that you like.

This time I still use basil, but I add the flat parsley too, toasted almond instead of pine nuts.

My trick to keep the green so bright is the lemon juice. And the lemon zest will be give such clean taste to the sauce. Few dash of Worcestershire sauce will bring it more depth, but no one will notice that, but wonder why the flavors can be delivered so well. Salt and black pepper of course.

As I am broiling the water for the ravioli. I place all ingredient in the blander. I like my olive oil just smudge all the ingredient, so I can use ice tray to make cubes for next time easy use. I blend it fine, because my kids prefer the smoother texture, but you can leave it as coast granded.

I pour in half and half then warm it up in the microwave, then drizzle on top of store bought ravioli, decorate with more plat parsley leaves and almond. More olive oil drizzle on too. This meal will be serve in 16 minutes.

* Always add the sauce in the end, and turn off the heats. So the green will always looks fresh and bright.

PS. No Italian ravioli ? That's fine .... Chinese cabbage broiled dumpling are great with the sauce too !

I think this dish is so

beautiful and delicate to eat ..... Mm good !!!!! 😋

原始傳統的青醬來自於北部的義大利. 主要材料有蒜頭, 羅勒, 松子, 和帕馬森起士, 以及橄欖油. 但是我希望你能夠自在的來做這份靑醬. 你可以換成隨便你喜歡的香草, 烘烤過的任何堅果, 以及硬起司.

這次我還是用的羅勒, 但卻家的平面葉巴西利. 杏仁代替了松子.

我令青醬保持翠綠的袐密是檸檬汁. 細碎的檸檬皮帶來了清爽的口感和香氣. 幾滴的辣醬油將會提升它的深度. 沒有人會知道, 只是猜想著, 為什麼味道可以那麼到位. 當然少不了鹽巴和黑胡椒.

在我煮沸熱水準備要下義大利餃子時. 我把所有的材料放入食物處理機. 我希望我的橄欖油剛好浸泡到所有的材料. 這樣我就可以利用製冰盒把這樣青醬結成塊狀以方便下次使用. 我還把它打成泥, 因為我小孩喜歡滑順的口感. 你可以大約了攪碎保持顆粒就行了, 如果你喜歡的話!

我倒入半鮮奶半牛奶至青醬裡, 然後在微波爐裡面加熱. 然後淋上在店裡買的義大利餃子, 用平葉面的巴西里來點綴. 再淋上一點新鮮的橄欖油. 這道菜可以在十六分鐘之內上桌.

* 記得青醬總是在最後再加入, 熄火. 這樣就可以保持青醬的新鮮翠綠.

PS. 沒有義大利餃子嗎?

沒有關係 ..... 中式的白菜水餃也很搭.

我覺得這道菜吃起來相當的漂亮和細緻. 嗯 .... 好棒 ! ~