Basil - Grass Pesto
bunch of basil
grass (without the stems of course)
finely grated parmesan cheese
cloves of garlic
Dry the pine nuts and roast them in a pan, then let them cool. Crumble the grass up finely and sweat it in the butter at a very low temperature, then let it cool as well. Mince the pine nuts, grass butter, plucked basil leaves, and garlic cloves with a grinder, food processor, or hand blender until it turns into a grass-green mash. Add the finely grated parmesan cheese and make it into a paste by adding the olive oil. Add salt and pepper to taste.
Tip: Pesto keeps longer in a glass, covered with a layer of olive oil!