Pesto Sauce 素青酱

Ingredients:

(make approximately 500g)

Cashew Nuts 100g (roasted and blend but not too fine)

Thai Basil 160g

Baby Spinach 160g (those for salad type)

Olive Oil 130g to 140g (I substitute 10g with avocado oil)

Salt 1 to 1/2 tsp

Black Pepper 1.5 tsp
Lemon 1/3 extract juice (about 1 tbsp)
Lemon zest from 3/4 lemon

Steps:

1. Blend Thai Basil and Baby Spinach to paste form.

2. Mix rest of ingredients and adjust to individual preference.

3. Store in fridge or into ice cube tray to freeze. Keep in fridge for 3 weeks and longer in freezer.

Note:

This sauce is very versatile and can be used as spread for sourdough, salad, pasta and baked salmon.

Pasta Sauce

Homemade Pasta Sauce (make 2 jars)

Ingredients:
400g Tomato Puree
200g Peeled n chopped tomato
1 Big Yellow Onion
1 or 1.5 Celery
2 Small Carrots
5 Cloves of Garlic
5 to 6 Bay Leaves
2 teaspoon Dried Thyme
4 tablespoons Olive Oil
300ml Chicken Stock
Sugar to season



Steps:
1) Sterilize the jars by rinsing n place in oven at 100 degree till dry n I usually off the oven n leave them there till ready to use. Alternatively, you may rinse w hot water n let it dry.
2) Chop all vegetables into fine cubes to shorten cooking time.
3) Heat up the wok and fry onion and garlic till fragrance followed by celery and carrot.
4) When vegetables are soft, add chopped tomatoes and puree followed by bay leaves and dried thymes.
5) Add chicken stock and let it simmers and season with sugar if you find it too sour.
6) Fill up the sterilized bottle with ready pasta sauce and keep in refrigerator after it is cooled.



Note:
a) You may use fresh tomatoes but I used canned types for both puree and chopped tomatoes.
b) I used 1 can of Swenson chicken stock.
c) Pasta sauce can keep up to 3 weeks in refrigerator or longer in freezer but preferably and tastier to consume within 3 wks.
d) Blend the sauce after cooking if u like paste form but my family likes to eat the sauce with vegetable chunks.