Basil Pesto Sauce 罗勒香草酱

Ingredients:

2 cups      Fresh Basil Leaves

3 tbsp      Pine Nuts / Walnuts, toasted

4 cloves      Garlic

1 1/2 tbsp      Lemon Juice

Salt and Black Pepper to taste

1/2 cup      Extra Virgin Olive Oil

1/2 cup      Parmesan Cheese, fresh grated

材料：

2 杯      新鲜罗勒叶

3 大匙      松子／核桃，烤过

4 颗      大蒜

1 1/2 大匙      柠檬汁

盐和黑胡椒  适量

1/2 杯      特级初榨橄榄油

1/2 杯      帕马森乳酪，现磨

Methods:

1. In a food processor, add the basil leaves, nuts, garlic, lemon juice, salt and black pepper. 

2. Start grinding everything up until combined.

3. Add in the olive oil and continue blending everything until become paste.

4. Stir in the parmesan cheese with spatula until well combined.

5. If you're not using it right away, store in a clean dry jar and keep in the refrigerator up to a week.

做法：

1. 把罗勒叶，果仁，大蒜，柠檬汁，盐和黑胡椒放进食物处理机里。

2. 开始磨碎至全部材料混合在一起。

3. 加入橄榄油，继续搅打至完全混合及变成糊状。

4. 加入帕马森乳酪，用刮刀拌匀即可。

5. 如果不马上使用，可以将它存放在一个清洁干爽的罐子里，并储存在冰箱里长达一个星期。

No-Bake Oreo Cheesecake (Glutin Free)

I had tried so many times to make a no-bake cheesecake, and I also failed so many times.
My cheesecake doesn't set, the texture is just like a thick cream.
I keep searching for the demonstration of making it, and I finally found on Allrecipes channel.
I substituted the cream cracker base to the Oreo base.
In this recipe, I mix the Oreo cookies with some cream crackers.
It is because I don't like it too sweet.
And then for the topping, I just simply put some Oreo cookies on top.
It is totally up to you and what you like.

Here is the ingredients you need, and just follow the methods......

Ingredients:
For the base:
35g Oreo Cookies (whole cookie with cream filling)
30g Cream Crackers
30g Packed Brown Sugar
1/4 tsp Ground Cinnamon
50g Butter, melted
For the filling:
250g (1 package) Cream Cheese (I'm using Philadelphia)
5ml Lemon Juice / 1tsp Vanilla Extract (optional)
235ml (1 cup) Heavy Whipping Cream, room temperature
30g Castor Sugar
30g Oreo Cookies (whole cookie with cream filling), crash
For the topping:
4 pieces of Oreo Cookies (separated and remove the cream filling)

Methods:
For the base:
1. Put the cookies and crackers inside a ziploc bag, punch it with a rolling pin until its becomes crumb. If you have a food processor, you may just work with it.
2. In a small bowl, stir together the cookie crumbs, brown sugar and cinnamon.Add melted butter and mix well. It will become like a wet sand.
3. Press the wet crumbs into the bottom of an 8 inch springform pan evenly with hands, to make it more pack, you may use a glass to help. Chill in refrigerator until firm, around 30 minutes.
For the filling:
1. In a mixing bowl, beat the cream cheese and lemon juice/vanilla extract together until soft.
2. Add whipping cream and beat with an electric mixer until the batter becomes thick.
3. Add the sugar and continue to beat until STIFF.
4. Finally add the Oreo crumbs, combine with spatula or wooden spoon slowly.
5. Pour the mixture into the chilled base, and top with the Oreo cookies.
6. Chill it at least 4 hours. For best result, chill it overnight.