1. Start with the pestle so it can stand and grind a little; the basil will settle better then. Mix all the basil with the stems and olive oil and pour it over. Finely grate the cheese and add it along with a grated clove of garlic and the formage that you grind up but skip the edges. Do not add all the sunflower seeds at once because that will tire out the pestle and you won’t get the consistency you want.
2. If you like a bit of acidity in a pesto, add a teaspoon of white wine vinegar or a splash of lemon juice. Season with salt and pepper to taste and make sure you don't skimp on the olive oil. The pesto shouldn't be a thick mass.
3. Season and season the Bjärekycklingklubbor and fry in olive oil. The skin should be crispy. Meanwhile, mix the wine, lemon juice, sliced white onion, salt and pepper. When you get the crispy and the color right, take the clubbers out and pour the mixture into the pan and reduce it down.
4. When there’s not much liquid left, your glaze is ready and you can brush the chicken wings with it. Place the chicken in the oven and let it cook until your glaze has combined with the skin.
5. If the bird gets soggy in the oven, save this awesome sauce. Do not work with too high a temperature; keep it between 150-170°C so that the juiciness stays in the chicken.
6. Boil the pappardelle and make sure it is al dente. Once done, stir in generous amounts of your pesto. Serve with your chicken. If you have sauce from the oven, drizzle some of it over the dish. This is an easy dish to make but incredibly delicious. Plus, you’ll probably want to make your own pesto in the future after trying this!