Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 10 stalks basil, the flowers them
- 1 handful basil, just the leaves
- 50 g pine nuts
- 3 tablespoon parmesan, grated
- 2 large cloves garlic
- 50 ml olive oil
- a bit salt
- 2 pinches chilli flakes, as needed
Print Recipe
Pin Recipe Instructions
- Roast pine nuts dry in a pan and allow to cool.
- Loosen the basil flowers from the hard stems. If the stems are still easy to bend, they can also be processed. Put the blossoms, pine nuts, basil leaves and a little olive oil in the blender and puree to a creamy paste.
- Press the garlic cloves and mix well with the parmesan and the rest of the oil with the pesto, stir in the salt and chilli.
- If the pesto is to be kept, cover it in a glass with a layer of olive oil and refrigerate it.
- The pesto tastes a little more perfumed than normal basil pesto and is very good with freshly cooked spaghetti.
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