50g pine nuts
1 bunch of basil
2 tbsp. olive oil
Chili, garlic (optional)
Roast the pine nuts in a pan without oil.
Caution! Pine nuts burn quickly, so turn them around frequently. Then let it cool down.
Put the other ingredients in the blender meanwhile. Mix together with the pine nuts to a creamy mass.
Serving tip: the pesto tastes great with pasta, but also as a spread or dip for vegetable sticks.