Toast 100g Pinienkerne in a dry pan over medium heat for 3–4 minutes until golden, stirring frequently.
2
Finely mince 2g Knoblauchzehe and combine with toasted Pinienkerne, 1200g Basilikumblätter, 138g Olivenöl, 5g Salz, and 27g Butter in a food processor.
3
Pulse until a coarse paste forms; do not over-blend to preserve texture.
