Classic Pesto

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the basil, dab dry and pluck the leaves from the stalks, except for some for garnishing. Cut basil into strips. Peel garlic and chop roughly. Grate 30 g Parmesan finely. Finely puree basil, garlic, 60 g pine nuts and Parmesan cheese with the hand mixer or universal chopper.

2. 2

   Gradually beat the oil into it. Season to taste with salt. Cover the pesto with foil and set aside. Cook the pasta in boiling salted water for 7-8 minutes until al dente. In the meantime, wash the chicken fillets, dab dry and season with salt and pepper. Heat clarified butter in a frying pan and fry the chicken fillets for about 10 minutes, turning them until golden brown. Roast 20 g pine nuts in a pan without fat until golden brown. Finely slice 20 g Parmesan cheese. Mix the pasta and half of the pesto and turn into nests. Cut the chicken fillets open and arrange with the pasta.

3. 3

   Roast 20 g pine nuts in a pan without fat until golden brown. Finely slice 20 g Parmesan cheese. Mix the pasta and half of the pesto and turn into nests. Cut the chicken fillets open and arrange with the pasta. Put the rest of the pesto as a blob on the pasta nests, sprinkle with pine nuts and parmesan slices. Garnish with basil. Garnish with roasted garlic if desired

Nutrition Facts

KCAL
790 kcal

CARBS
57 g

FATS
43 g

PROTEINS
44 g