- 4 garlic cloves
- 2 bunches basil
- 3/4 ounce fresh parmesan (20 g)
- 1 ounce pine nuts (30 g)
- 6 tablespoons water
- 6 tablespoons olive oil
- freshly ground black pepper
Step 1: Pesto
Peel the garlic cloves and cut them in half. Remove any small sprouts in the center. Immerse 3 of them in boiling water for 2 minutes, then drain in a colander and refresh under the tap.
Remove the leaves from the basil. Grate the parmesan.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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