MAKES 130 G
1 bunch basil
30 g parmesan
pinch of coarse salt
60 g olive oil
20 g pine nuts
½ garlic clove, germ removed
2 g salt
1 Wash the basil and grate the parmesan.
2 Bring a saucepan of water to the boil, add the coarse salt, then reduce the heat to a simmer. Plunge in the basil for 30 seconds.
3 Remove the basil using a slotted spoon and immediately plunge into iced water.
4 Drain, then squeeze between your hands to remove as much water as possible.
5 Blend the basil, olive oil, pine nuts, parmesan, garlic and salt until the consistency is uniform. Cover with plastic wrap (with the plastic touching the surface) and set aside in the refrigerator.