Basil Pesto is a great topping for all kinds of noodles, but works best with pasta. A lot of the pestos you can get in stores contain wheat starch. So it’s best to make your own.
Basil pesto with pine nuts
- 250g fresh basil
- 40g garlic onion
- 60g pine seeds
- 50g parmesan
- 4 EL Olive Oil
Roast the pine nuts in the pan until they’re golden brown. Pay close attention to them, they can burn easily.
Blend everything together until it’s a smooth paste, then add salt and pepper to taste.