Summary

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

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Instructions

1. Roast pine nuts dry in a pan and allow to cool.
2. 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.
3. 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.
4. If the pesto is to be kept, cover it in a glass with a layer of olive oil and refrigerate it.
5. The pesto tastes a little more perfumed than normal basil pesto and is very good with freshly cooked spaghetti.