at the beginning pit the black olives. Later, coarsely chop all the olives. Separate the garlic from the skin. Fry the pine nuts in a frying pan without fat until golden brown.
Rinse basil thoroughly and chop finely. Crush garlic cloves, bay leaf spice, peppercorns and pine nuts in a mortar. Then add basil, capers, parmesan cheese and olives. Prepare all ingredients to a pesto and finally add the olive oil.
Our tip: Fresh basil is much more aromatic than dried!
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