Italian pesto? This versatile sauce goes well with everything from steak to pasta sauces.

Ingredients

• 300g of green chili peppers (Cheongyang chili peppers).
• A clove of garlic.
• A handful of roasted almonds (or pine nuts).
• 1 tablespoon of sesame oil.
• 2 tablespoons of olive oil.
• 2 tablespoons of oligosaccharide.
• Anchovy fish sauce, 2 tablespoons.
• 1 teaspoon of black pepper.
• A pinch of grated Parmesan cheese.

Steps

1. 11. Finely chop the green chili peppers into small pieces and blend them in a food processor.
2. 22. Roughly chop the garlic and set it aside.
3. 33. Roast the almonds in a dry pan over medium heat until fragrant, then chop them finely and add to the mixture.
4. 44. Combine all the prepared ingredients (including the Sieve seasoning and cheese powder) in a blender container.
5. 55. The mixture is coarsely ground to ensure a slightly grainy texture and to prevent excessive moisture from being released, especially from the Korean radish.