Chilipesto Gluten-free

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Amount is sufficient for 500g spaghetti / pasta (dry weight).
5. Tip:
6. 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).