Gradely Scran

Because life's too short to stuff a mushroom.



Gradely Scran



Time: 20 mins

Servings: Probably 4 as a starter. In any case, you can be as liberal or as parsimonious as you like with it, and it will keep for a few days in the fridge.


  • 2 cloves garlic
  • a lot of fresh basil (sorry I can’t be more precise – I use four packets/bunches)
  • 3 tbsp pine kernels
  • ½ cup olive oil
  • 2 oz parmesan, finely grated
  • salt


  1. Chop the basil as finely as possible.
  2. Chop garlic small and pound in a pestle and mortar.
  3. Add the pine nuts to the mortar and crush it all to a pulp with some salt.
  4. Mix with olive oil.
  5. Just before serving, stir in the parmesan.
  6. Serve stirred into fresh pasta. Add a bit of the pasta cooking water to make sure it’s not too dry.

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