Tagliatelle with Basil Pesto

Ingredients

• 4 bunches basil
• 3 cloves garlic
• 100 g pine nuts
• 50 g grated Parmesan
• 100 ml olive oil
• 1 pinch salt
• 400 g tagliatelle (flat noodles)
• Salt
• 1 tbsp Olive Oil
• 50 g Parmesan
• Basil

Instructions

1. 1.

   Wash the basil, shake dry and pluck the leaves from the stems. Peel and finely chop the garlic. Pulse basil, garlic and pine nuts in a blender, then add cheese, 1 pinch of salt and gradually mix in the olive oil. (Keep tightly covered with a little oil to preserve the pesto for several weeks in the fridge.)

2. 2.

   Cook the tagliatelle in salted water with a splash of olive oil until al dente, drain and immediately toss with the pesto.

3. 3.

   Serve garnished with parmesan shavings (cut with a vegetable peeler) and basil leaves.