Ingredients:
Fresh Sweet Basil 100gm, Pistachios 30gm, Cashews 30gm, Pine Nuts 20gm, Garlic Cloves 6, Parmesan Cheese (Grated) 80-100gm, Olive Oil 180ml, Lemon Juice 1 tsp, Sea Salt 8gm, Black Pepper to taste
Methods：
1. Wash and dry the basil leaves thoroughly (pat or air dry).
2. Lightly roast the pistachios, cashews, pine nuts, and garlic cloves in a low-temperature oven for extra flavor.
3. Add all ingredients into the i-Processor blending jug. For smaller portions, use the dry grinding jug.
4. Set to speed 6 and blend for 2-3 minutes until smooth.
5. Transfer the pesto into a clean, dry jar. Seal and refrigerate—it will keep for 7-10 days.
6. Toss with freshly cooked pasta or sautéed mushrooms in butter for an irresistible meal!
材料：
新鲜甜罗勒叶（Sweet Basil） 100gm、开心果 30gm、腰果仁 30gm、松子仁 20gm、大蒜 6瓣、帕玛森芝士粉 80～100gm、橄榄油 180ml、柠檬汁 1茶匙、海盐 8gm、黑胡椒 些许
做法：
1.将罗勒叶洗净控干水分，晾干/擦干水分即可。
2.开心果仁、腰果仁、松子仁还有大蒜瓣可以用烤箱低温烘烤过。
2.将所有材料倒入 i-Processor 搅拌杯，量少的也可以用干磨杯。
3.设置档速6，搅拌2-3分钟即可。
4.将打好的青酱倒入已经干净晾干的罐子中密封，冰箱冷藏可放7-10天。
5.可以将青酱拌匀在煮好的意大利面，或者用黄油煎过的蘑菇，十分美味！