Pesto sauce

Wash and dry the basil leaves well after separating them from the stalk (which we do not use because it makes the dish bitter and ruins it). It is essential to remove all the water, so go slowly. Basil is an extremely delicate plant that oxidizes easily. The color of our pesto will change from bright, light green to dark, depending on whether there is a drop of water or if the leaves are broken.

Peel the garlic cloves, split them in half lengthwise and remove the germ while drying the basil leaves. Without using any oil, toast the pine nuts in a frying pan. Together with half of the oil and a pinch of salt, we put all the ingredients in a blender or food processor.

We stop grinding once we have obtained a slurry and no pieces of basil or pine nuts are visible.