John Myers
Ingredients for 4 servings:
- 10 stalks of basil, the flowers of which
- 1 handful of basil, leaves only
- 50 g pine nuts
- 3 tbsp Parmesan, grated
- 2 large garlic cloves
- 50 ml olive oil
- some salt
- 2 pinch(s) chili flakes, as needed
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
If the basil is in bloom, here is a use for the flowers
Dry-roast the pine nuts in a pan and let cool. Remove the basil flowers from the tough stems. If the stems are still flexible, you can use them. Place the flowers, pine nuts, basil leaves, and a little olive oil in a blender and blend into a creamy paste. Crush the garlic cloves and mix well with the pesto along with the Parmesan cheese and the remaining oil. Stir in the salt and chili. If you want to store the pesto, cover it in a jar with a layer of olive oil and refrigerate. The pesto tastes a little more fragrant than regular basil pesto and goes very well with freshly cooked spaghetti.
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