Summary

Ingredients

• 100 ml olive oil
• 50 g pine nuts
• 20 g basil
• 20 g truffles
• 1 tablespoon, streaked wild garlic, dried
• 1 teaspoon, leveled sea salt
• 2 tablespoon parmesan, grated
• 2 tablespoon cheese (pecorino sarda), grated

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Instructions

1. Finely slice the truffle, place in a bowl and add 50 ml of olive oil.
2. Finely grate the parmesan and pecorino cheese. Pine nuts without fat in a pan
3. roast and let cool. Wash the basil and pat dry with a kitchen towel.
4. Put the pine nuts, basil, wild garlic, sea salt and the rest of the olive oil in a chopper and finely chop everything. Pour the crushed mass into the bowl with the truffles and stir in the grated parmesan and pecorino cheese with a spoon.
5. Goes well with pasta or on toasted panini.