Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 teaspoon clarified butter
- 25 g pine nuts
- 40 basil leaves, fresh
- 5 large peppers, red, yellow, green
- 3 cloves garlic, sterilized
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper
- 2 teaspoons sugar
- 10 tablespoon olive oil
- 100 g parmesan, fresh, in one piece
Print Recipe
Pin Recipe Instructions
- Sweat the pine nuts in clarified butter until golden brown. Process all ingredients with the cooled pine nuts in a mixer to a smooth, homogeneous mass.
- I use a multi-chopper with a rotating knife for slow blending so that all the fabrics mix well together and not as much heat is created during the blending.
- If you let the pesto stand for a while, a little oil will escape from the mass. It is completely normal. Before serving, simply stir again briefly with a spoon.
- Amount is sufficient for 500g spaghetti / pasta (dry weight).
- Tip:
- Fried / grilled prawn tails are ideal with this delicious pesto with pasta, but also as small pesto blobs on a pizza (baked with the pizza).
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