Beef carpaccio with basil pesto, Parmesan and roasted pine nuts

Ingredients for 4 servings:

• 300 g beef fillet(s) or roast beef
• 3 tbsp pine nuts, or mixed nuts, roasted
• Balsamic vinegar
• Parmesan
• Salt
• 20 g basil, fresh or frozen
• 15 g pumpkin seed oil
• 15 g olive oil
• 1 garlic clove(s)
• 2 tbsp pine nuts
• 1 tbsp Parmesan
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

as a starter for 4, as a main course for 2 people

Cut the meat into wafer-thin slices. Pesto: Toast the pine nuts in a small pan and add them to a tall container with the basil, both oils, and salt. Peel the garlic clove, halve it, and remove the center shoot. Then fry it cut-side down in about 1 tablespoon of olive oil and add it to the container. Blend the ingredients with a hand blender until smooth. Grate the Parmesan cheese and stir in 1-2 tablespoons. Toast 3-4 tablespoons of the pine nuts or nut mixture. Brush some good balsamic vinegar onto 2 large or 4 small plates and arrange the meat on top. Sprinkle with freshly ground salt and spread the pesto evenly over the top. I use a spatula for this, as it helps you get all the pesto out of the container. Sprinkle with freshly shaved Parmesan cheese and top with the toasted pine nuts or nut mixture.