Summary

Ingredients

• 50 g parsley, smooth
• 50 g wild arlic or rocket, dependin on the season
• 35 g pine nuts
• 50 g parmesan, finely rated
• 75 ml olive oil, cold pressed, good
• 400 g spahetti
• Water (salt water)

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Instructions

1. Roast the pine nuts in a pan until golden brown. Put all ingredients in a food processor and chop very finely. Or puree with a magic dust.
2. Cook the spaghetti in salted water according to the instructions on the packet until al dente. Mix the pesto with the spaghetti (preferably in the pasta pot so that the pasta doesn`t cool down too much). Serve immediately. Possibly add grated Parmesan cheese.