|40 g||pine nuts|
|80 ml||vegetable oil|
|40 g||Parmesan (grated)|
Chardonnay Friuli, 2012
This Italian white wine from Friuli is characterized by its fine, fruity, and lightly aromatic tones. Citrus and apple nuances convey a lightness and crispness. Between 11 - 13°C/54°F , this wine is the most enjoyable.
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.