How to make Basil Pesto Sauce
How to make Basil Pesto Sauce
2016-02-17 11:39:37
This pesto sauce recipe is very easy to make and only needs a few good ingredients. The pesto sauce is perfect with pasta, toasted bread and pizza but you can added to almost anything. It can be kept well in the freezer for few months.
Ingredients
- 115 gr (4 oz) about 5 - 6 cups basil leafs, washed and patted dried with paper towel.
- 3/4 cup pine nuts
- 4 large cloves of garlic
- 1 cup olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup fresh grated Parmesan cheese ( Parmigiano _ Reggiano )
Notes
- * FOR step by step YouTube Video tutorial, CLICK the Link at the bottom of the page.
- * Need 1 Tbsp olive oil for drizzling on top of the pesto sauce to prevent it from discoloring or oxidizing.
- * Add to hot cook pasta 4 or 5 cubes of frozen pesto depending on your taste.
Adapted from Click here for YouTube Video Tutorial
Adapted from Click here for YouTube Video Tutorial
The Beth Kitchen https://www.thebethkitchen.com/
Vietnamese Dipping Sauce – Daikon, Carrot Pickle / ĐỒ CHUA – NƯỚC CHẤM
Vietnamese Dipping Sauce - Daikon, Carrot Pickle / ĐỒ CHUA - NƯỚC CHẤM
2016-02-17 11:06:50
Daikon, carrot pickle/đồ chua and dipping sauce/nước chấm is a must have in Vietnamese cuisine. It is very convenient to have these two condiments on hand since they can be kept in the refrigerator for a few months. Give it a try and you will love it.
Ingredients
- * Ingredients are written in both English and Vietnamese.
- * Nguyên liệu được viết bằng Tiếng Anh & Tiếng Việt.
Ingredients for Pickle
- 1 lb carrot
- 1 lb daikon radish
- 4 cups water
- 1 cup sugar
- 1/2 cup to 2/3 cup distilled white vinegar (5% acidity)
- 1 clean glass jar (ex. Kim Chi jar)
- * Dipping sauce for BÁNH XÈO, BÁNH TÔM, CƠM TẤM, BÚN THỊT NƯỚNG...
- 3/4 cup sugar
- 2 cup water
- 1/2 cup fish sauce (Viet Huong 3 crabs)
- 1/3 cup distilled white vinegar (5% acidity)
- Fresh minced garlic and minced hot pepper
- 1 clean glass jar (ex. spaghetti sauce jar)
* Dipping sauce for BÁNH CUỐN
- 1 cup sugar
- 2-1/2 cup water
- 1/4 cup distilled white vinegar (5% acidity)
- 1/2 cup fish sauce
- 1 clean glass jar (ex. spaghetti sauce jar)
- ***
- * FOR step by step YouTube Video tutorial, CLICK the Link at the bottom of the page.
- Need to be kept in refrigerator. The pickles are ready to be eaten in 2 days and can stay crunchy in the refrigerator up to 2 months
- Kept this dipping sauce in refrigerator and it is good up to 2 months.
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Nguyên liệu
* Đồ chua
- 1 pound carot
- 1 pound củ cải
- 4 cup nước
- 1 cup đường
- 1/2 cup hoặc là 2/3 cup giấm ( distilled white vinegar - 5% acidity)
- 1 keo sạch ( keo kim chi )
- * Nước chấm cho Cơm Tấm, Bún thịt nướng, bánh xèo, bánh tôm...
- 3/4 cup đường
- 2 cup nước
- 1/2 cup nước mắm ( hiệu 3 con cua - Viet Huong )
- 1/3 cup giấm ( distilled white vinegar - 5% acidity)
- Tỏi, ớt bằm
- 1 keo sạch
* Nước chấm cho BÁNH CUỐN
- 1 cup đường
- 2-1/2 nước
- 1/2 cup nước mắm ( Viet Huong - 3 con cua )
- 1/4 cup giấm ( distilled white vinegar 5% acidity)
Lưu ý
- Đồ chua làm xong phải cất vào tủ lạnh, khoảng 2 ngày sau là dùng được và có thể để được đến 2 tháng ( trong tủ lạnh) đồ chua vẩn giòn, ngon.
- Nước mắm làm xong thì phải cất vào tủ lạnh thì có thể để được 1-2 tháng mà vẩn ngon.
Adapted from Click here for YouTube Video Tutorial---Bấm vào đây xem video.
The Beth Kitchen https://www.thebethkitchen.com/
