Pesto

Instructions

1. Rinse 25 g of basil leaves briefly in cold water and pat them completely dry between two clean tea towels, handling them lightly, bruised or wet leaves oxidise and turn the sauce dark. Chill the marble mortar and wooden pestle for a few minutes if the kitchen is warm.
2. Put 1 peeled garlic clove, halved and its green germ removed, into the mortar with 2 g of coarse sea salt. Crush and smear it against the stone with the pestle for about 1 minute until it becomes a smooth white cream.
3. Add 10 g of pine nuts and pound them into the garlic for 1-2 minutes until no whole pieces remain and the paste looks like thick, pale marzipan.