Iodized Table Salt

Pasta pesto

Roast pine kernels and crush garlic with basil, parmesan, olive oil and a pinch of JOZO iodised salt to make pesto; stir into al dente linguine and serve.

Main course

2 Servings

Ingredients

Pinch of JOZO Iodized salt

20 g pine kernels

1 clove of garlic

20 g basil (leaves only, approximately half a plant)

20 g grated Parmesan cheese

50 ml olive oil

500 g Linguine

Parmigiano Reggiano (piece approx. 165 g)

Instructions

Pesto

Roast the pine kernels and crush the garlic clove. Place the pine kernels, garlic, basil, grated cheese and pinch of JOZO iodised salt together in a pestle and crush with the mortar to form a smooth past. You can alternatively use a food mixer.

Pasta (linguine)

Add a pinch of iodised salt as soon as the water starts to boil.

Cook the pasta until al dente, and drain. Stir the pesto through the pasta and serve with Parmesan cheese.

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Mill Salt

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Main course, Starters

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