A whole week with one 2-minute basil pesto sauce — 8 ways to use eggs, fish, and vegetables
The green sauce made by grinding herbs, yogurt, and lemon goes well with eggs, fish, and potatoes. The aroma of fresh herbs fades quickly...
Made by grinding herbs, yogurt, and lemon
Green sauce is made with eggs, fish, and potatoes.
It goes well with everything. The scent of fresh herbs
It gets weak quickly, so it takes a whole week at a time.
It's better to make it 2~3 days ahead than to make it.
It is safe and also delicious.
a standard
Most are 1~2 servings, and 1T is about 15ml,
1t is approximately 5ml.
The salt content and sugar content are different for each product, so the labeling information and
Please adjust it based on the actual taste first.
8 things at a glance
1. Basic green sauce - Parsley 1 cup·Basil 1 cup·
Yogurt 100g·olive oil 3T·lemon juice 2T·
1/2 clove of garlic
2. Egg toast - 2 hard-boiled eggs·2 slices of bread·
Green sauce 2T
3. Grilled fish - white meat fish 2 slices · green sauce 3T
4. Potato salad - boiled potatoes 300g·
Green sauce 3T
5. Cold pasta - Pasta 160g·
Green sauce 4T·Tomato 100g
6. Chicken breast balls - Cooked chicken 200g·
Green sauce 3T·vegetables 150g
7. Tofu steak - Tofu 300g·green sauce 3T
8. Sandwich spread - 4 slices of bread·
Green sauce 4T·cucumber·cheese
1. Basic green sauce
Making basil pesto
Ingredients are parsley 1 cup·basil 1 cup·yogurt 100g·
Olive oil 3T·lemon juice 2T·garlic 1/2 clove.
Blend in the blender for 30~60 seconds and season with salt.
💡 Key: If it gets too much, add 1T of water.
2. Egg toast
The ingredients are 2 fully cooked eggs·2 slices of bread·2 T of green sauce.
Put egg and sauce on the baked bread.
💡 Key: Cook the egg completely.
3. Grilled fish
The ingredients are 2 slices of white fish and 3T of green sauce.
After completely baking the fish, serve with the sauce.
💡 Key: Do not heat the sauce.
4. Potato salad
Mix it with cooled potatoes.
The key is not to put the potatoes when they are hot.
5. Cold pasta
Mix it with cooled noodles.
The key is the concentration with 1T of boiled water.
6. Chicken breast balls
Put it in the bowl and drizzle the sauce on top.
The key is that the chicken should be stored cold.
7. Tofu steak
Fry the tofu until golden brown and top with the sauce.
The key is to remove the water from the tofu.
8. Sandwich spread
Spread it thinly instead of mayonnaise.
The key is to eat it before the bread gets soggy.
Safety and storage
Store the sauce containing fresh herbs and dairy in a clean container and refrigerate it for use within 2-3 days. Do not reuse the spoon used in the leftover sauce.
Frequently asked questions
Q. Do I need to prepare all the materials accurately?
No. Based on the key ratio, use the ingredients at home.
Change it, but the salt and seasoning of sauces and processed foods should be adjusted at the end.
Bow to me.
Q. Can I make it in advance?
Cold salad, dairy products, and fruit menus are as much as possible
Finish it before eating, and cool the cooked food quickly.
Please refrigerate.
Q. Are the card numbers absolute percentages?
It is a basic value that is easy to start at home. Depending on the product concentration and ingredient moisture, it is 0.5T or 10~20ml each.
Just adjust it.
Save it so it's easy to find again next time,
The number you want to make first
Please leave a comment.
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