Classic pesto

For 4 people
  • 4-5 Pots of basil
  • 3 Garlic cloves
  • 50 g Parmesan cheese
  • 80 g pine nuts
  • 8 EL Olive oil
  • Salt
  • 320 g Tagliatelle pasta
  • 4 (à 120 g) Chicken fillets
  • Pepper
  • 1 EL clarified butter
  • Garlic
  • cling film
40 minutes
light
1.
Wash the basil, pat dry and pluck the leaves from the stems, except for a few for garnish. Cut the basil into strips. Peel and roughly chop the garlic. Finely grate 30 g of parmesan. Purée the basil, garlic, 60 g pine nuts and Parmesan with the cutting stick of the hand mixer or in the universal chopper. Gradually beat in the oil and season 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, pat dry and season with salt and pepper. Heat the clarified butter in a pan and fry the chicken fillets for about 10 minutes until golden brown. Roast 20 g of pine nuts in a pan without fat until golden brown. Finely slice 20 g parmesan. Combine the pasta and half of the pesto and coverRotate nests. Slice the chicken fillets and serve with the pasta. Sprinkle the rest of the pesto on top of the noodle nests, sprinkle with pine nuts and parmesan slices. Garnish with basil. If necessary garnish with fried garlic
1 person approx.:
  • 790 kcal
  • 3310 kJ
  • 44 g protein
  • 43 g fat
  • 57 g carbohydrates

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