Pesto

Method

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.