For the pesto:
25g basil leaves
50ml Extra Virgin Olive Oil KORVEL
4 tbsp pine nuts
50g Parmesan, grated
1 clove garlic, crussed
For the Pesto:
1. Place the basil, pine nuts, parmesan, garlic, Extra Virgin Olive Oil, salt and pepper in a food processor. Mix until a thicker consistency is reached.
2. Boil the tagliatelle following the instructions in the package. After draining, mix tagliatelle with the pesto and divide evenly between 4 plates.
*For extra taste, add on the top grated parmesan, fresh basil leaves and some drops of Extra Virgin Olive Oil KORVEL. Serve immediately.