|40 g||pine nuts|
|80 ml||vegetable oil|
|40 g||Parmesan (grated)|
Now cook tagliatelle in salted boiling water, according to package instructions, until al dente. Then strain the water and set aside.
In the meantime, roast pine nuts in a small frying pan until brown, then finely chop them.
For the pesto, roughly chop basil, then mince it in a food processor with vegetable oil and salt.
Now mix the chopped pine nuts and grated parmesan with the basil in a small bowl and season the pesto with sugar, salt, and pepper.