STEP 1/13
Stir-fry pine nuts until golden brown.
STEP 2/13
Grind the Parmesan cheese.
STEP 3/13
Basil uses only leaves, not stems.
STEP 4/13
Mash garlic and pine nuts in mortar.
STEP 5/13
Add basil and mash.
STEP 6/13
When the basil is completely crushed, add the ground Parmesan cheese and mix.
STEP 7/13
Divide and mix the EV olive oil.
STEP 8/13
When finished, put it in a container and pour olive oil on top.
STEP 9/13
Boil based on 1L of water, 10g of salt, and 100g of noodles.
When the noodles are boiled, it is completed by rubbing them in pesto, so boil the al dente in the pasta bag for as long as it takes.
STEP 10/13
Cut the kkakkong and potatoes into 0.5cm thick pieces and boil them like ring guineas.
STEP 11/13
Boil the kkakkong slightly and take it out first and scoop out the potatoes and noodles together.
STEP 12/13
Add basil pesto and season with salt and pepper.
I control the concentration with olive oil
STEP 13/13
Mix well if you adjust the concentration with olive oil.
* To prevent oxidation and discoloration, place it in a container and pour olive oil over it.
* I recommend making it with a mixer instead of mortar. It's harder than I thought.