Bring a large pot of salted water to a rolling boil for the pasta.
2
Toast 100 g piñones in a dry pan over medium heat for 2–3 minutes until fragrant; set aside.
3
Finely mince 2 g garlic. Combine with 1200 g fresh basil, toasted piñones, 138 g olive oil, and 5 g salt in a food processor; pulse until coarse paste forms.
