- 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.
Crush the cooked garlic cloves, the raw garlic clove, the parmesan, the pine nuts, and the basil in a mortar until the mixture is quite thick. Gradually pour in 6 tablespoons of water and 6 tablespoons of olive oil, stirring as you go.
If you do not have a mortar, crush all of the ingredients together in a blender.
Adjust the seasoning with salt and freshly ground black pepper.
Step 2: Plating
Chill the pesto, as it should be served cold.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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