Pesto from star chef Nicholas Hahn

Ingredients for 4 servings:

• 1 bunch basil, fresh
• 3 garlic cloves, large
• 80 g stale bread
• 60 g Parmesan, freshly grated
• 300 ml olive oil, high quality
• some sea salt, coarse
• some black pepper
• some maple syrup
• some lemon zest
• some lemon juice
• 500 g tagliatelle pasta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Michelin-starred chef Nicholas Hahn – vegetarian delights made easy!

First, blanch the picked basil in boiling water and immediately plunge it into ice water, then squeeze out any excess water. Then, combine the basil with the garlic cloves, bread, Parmesan, and olive oil in a blender until a pesto is formed. Season to taste with salt, pepper, maple syrup, and lemon. Meanwhile, cook the tagliatelle pasta in salted water until al dente, then toss with the pesto. Serve and garnish as desired, e.g., sprinkle with more Parmesan or add flowers for a more elegant look.