fresh noodles without eggs with arugula pesto and basil
Sauces from Italy
translated by Italian with
A fantastic variation of the classic basil pesto, with a bitterness which is good in any kind of preparation!
In a slightly toasted pine nuts careful not to burn pan, they do so easily ... so remove them from the pan, let cool and then chop slightly to the knife.
Wash and dry the salad leaves, then place them in a food processor.
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Add all ingredients and blend to tapping of the overheated blade, otherwise, alter the flavor of the pesto.
The result should not be too smooth otherwise more than a pesto would become a green pap, everything must remain slightly grainy.
The pesto is ready! You can use it now to your preparations, or you can store it in the fridge in a closed jar or container.