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🍽️ Fresh Tagliatelle with Homemade Basil Pesto

826 kcal · 30 min · 4 servings

Ingredients

• 4 bunches basil
• 3 garlic cloves
• 100 g pine nuts
• 50 g grated Parmesan
• 100 ml olive oil
• 1 pinch salt
• 400 g tagliatelle (wide ribbon pasta)
• salt
• 1 tbsp olive oil
• 50 g Parmesan
• basil

Instructions

1. 1. Rinse the basil leaves under running water and then pat them completely dry with a kitchen towel.
2. 2. Carefully pluck the dry leaves off the tough stems.
3. 3. Peel the garlic clove and mince the garlic flesh very finely.
4. 4. Place the basil leaves, the finely chopped garlic, and the pine nuts into a blender.
5. 5. Blend these ingredients into a coarse paste.
6. 6. Add the grated cheese and a pinch of salt to the mixture.
7. 7. Add the olive oil slowly while the blender is running until a creamy consistency forms.
8. 8. Store the finished pesto in a closed container and cover it with a thin layer of oil so that it keeps for several weeks in the refrigerator.
9. 9. Bring a large pot of water to a boil and add some salt and a splash of olive oil.
10. 10. Cook the tagliatelle pasta in this water until it is al dente (firm to the bite).
11. 11. Drain the pasta, but reserve a little of the cooking water.
12. 12. Mix the drained pasta directly with the prepared basil pesto.
13. 13. Portion the pasta onto the plates.
14. 14. Use a vegetable peeler to shave thin slices from the Parmesan cheese.
15. 15. Garnish the plated pasta with the Parmesan shavings and some fresh basil leaves.

Nutrition per serving

• kcal: 826
• Protein: 27 g · Fett/Fat: 47 g · Carbs: 74 g