French basil sauce — like pesto without the cheese. Made with fresh basil, garlic, pine nuts and olive oil.
Chef's Notes
Make to order or within 2 hours — basil oxidises quickly once blended.
Large-leaved Genovese basil
Lightly toasted
Pound garlic and a pinch of salt in a mortar. Add basil leaves gradually and pound to a coarse paste.
Work in pine nuts and drizzle in olive oil until the consistency is loose and spoonable.
2026-08-04 · 2 batch