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).