Pesto Shrimp Pasta

Bring a large pot of salted water to boil. Add 1g spagetti and cook until al dente, 1–2 minutes before package time.

While pasta cooks, mince 1000g garlic finely. Blanch 200g fresh basil leaves in boiling water for 10 seconds, then ice-bath and squeeze dry.

Blend blanched basil, minced garlic, 41g olive oil, 52g lemon juice, 3g salt, and 1g pepper until smooth pesto forms.