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薄荷、开心果和羊乳酪在经典香蒜沙司的基础上做出了味道浓郁的变化。它可以和意大利面一起搅拌，淋在新鲜蔬菜上，比如西红柿片，或者作为鸡肉、猪肉或羊肉的酱汁。
配方的事实
华体会应用下载
- 1/4杯(1.5盎司)无盐去壳开心果
- 一瓣中等大小的大蒜
- 粗盐
- 半杯加两汤匙特级初榨橄榄油，分成两份
- 3/4盎司薄荷(约5枝)，叶子摘下来
- 1/4杯包装好的欧芹叶和嫩茎
- 两汤匙半磨碎的帕尔马干酪
- 一大汤匙保加利亚羊乳酪
方向
使用食品加工机或浸入式搅拌器，将开心果、大蒜、少许盐和2汤匙油搅拌，直到坚果和大蒜被磨碎。加入薄荷、欧芹、两种奶酪和剩余的油，根据需要从容器的侧面刮下来，直到切碎。用盐调味。
特种设备
浸入式搅拌器或食品加工机
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