羅勒奶油醬 Basil butter

乾羅勒自然不是這麼容易就消耗的完的。網路上逛來逛去我又找到一個靈感。我參考祖宜的作法，隨興的將奶油、羅勒與蒜頭拌勻。今早切了一些抹在法國棍子麵包上，進小烤箱烤了一下。羅勒香很足，可惜蒜香有點不夠。雖然沒加鹽巴但我並不覺得有缺鹹味。

Ingredient:

• 乾羅勒 dried basil, 1 Tbsp
• 無鹽奶油 butter, 大約一條半 3/4 cup
• 蒜頭, 6 cloves （ 可以再放多一倍）

Methods:

• 奶油回溫到室溫，要軟化到很容易抹開的程度。
• 蒜頭切末，將蒜末與蘿勒與奶油用叉子拌勻。
• 拿一張鋁箔紙或烤盤紙把奶油捲成圓柱狀，放進冷凍庫定型。要吃的部分可以放進冷藏庫回溫。

可以參考祖宜的影片

蘿勒蕃茄義大利麵醬 First try on basil marinara

家裡出現了一罐Costco買回來的超大罐乾蘿勒，買回來的人不會用，勤儉持家的我總是得想個辦法把食物消耗掉。要能大量消耗香草，又要是燉煮的才不會吃到乾香料扎扎的口感，那就來試著做marinara吧。其實香草植物還是新鮮的好啊，乾的香氣好少，煮出來醬汁顏色也不漂亮。除非真的真的有困難（或是像我得清櫥櫃），還是用新鮮的吧！

之後我烤了一些杏鮑菇，與這個醬拌在一起略為加熱，再與麵條拌炒。爸媽都覺得很好吃，我覺得雖還有改進空間但也還算不錯囉。

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青醬 Fresh basil pesto

Written on Dec. 28, 2008

After the whole-day hectic cooking for the great Christmas party, my refrigerator is still packed with all the unused fresh produce and all other ingredients waiting for me to cook. So these days I have been trying to come up with all kinds of creative ideas to make the best use of all the ingredients. Looking at a whole basket of basil, I figured the fastest way to use it up to make pesto out of it. So that was my task tonight.

Verdict: Well I am a basil lover, so pesto can’t really go wrong. On top of that, the freshly made pesto is really way better than those pesto come in a jar. You can taste the pungent and sharp flavor from garlic, and also the mild and fresh fragrant from basil. Love it! Although cleaning the blender is really a pain. I want a food processor!

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