Toast the pine nuts in a dry frying pan. Remove the skin from the garlic and chop finely. Pluck and chop basil leaves.
2. briefly whisk olive oil with parmesan, garlic, pine nuts, salt and pepper, add basil and whisk (only briefly, otherwise it will turn gray).
3. toast prosciutto in a little oil until crispy on both sides, remove and drain on paper towels.
4. make spaghetti in salted water, drain, drain briefly and mix with the pesto. Serve with prosciutto, sprinkle with freshly shaved Parmesan.
Tip “Pesto” cook in a mortar:
Grind pine nuts, basil leaves, Parmesan cheese and peeled garlic in a mortar until a coarse paste is formed. Then add olive oil and mix until creamy.
Preparation 40 min.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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