Pesto Sauce

Shopping list

• 4 garlic cloves

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• 40 fresh basil leaves

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• 10 g coarse sea salt — (¼ oz)

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• 50 g pine kernels — (2 oz)

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• extra virgin olive oil

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• 50 g freshly grated Parmesan — (2 oz)

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• 500 g dried trofie or strozzapreti or fusilli — (1¼ lb)

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• basil leaves — to garnish

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Step by step

1. 1

   Put the garlic and basil leaves in a mortar and add the salt, which under the pestle and the power of your elbow will function as a grinder.

2. 2

   Also add the pine kernels and reduce to a paste, slowly drizzling in some olive oil. Incorporate the Parmesan and continue to grind with the pestle adding enough oil to achieve a very smooth and homogenous sauce of a brilliant green colour.

3. 3

   Boil the pasta in slightly salted water according to the instructions on the packet. Drain, transfer to a pre-warmed china bowl and mix thoroughly with the pesto sauce.

4. 4

   Decorate with some basil leaves and serve immediately. The sauce should cover each piece of pasta and there should be none left on the plate!