Trenette al pesto

To prepare the pesto, begin by blanching the fresh basil leaves in boiling water for 10 seconds, then immediately transfer them to an ice bath to preserve their vibrant green color. Drain thoroughly and gently squeeze out any excess water.

In a mortar, add the garlic and a pinch of coarse sea salt. Pound until a smooth paste forms.

Add the pine nuts to the mortar and continue to pound until they are well incorporated with the garlic.