Difficulty:[usr 2]
Cook the pasta, rinse in cold water and drain well. Place them in a large salad bowl. Add the tuna, the anchovies cut into small pieces, the feta, the mozzarella and the olives. Salt and pepper, mix well, and reserve in the refrigerator.
Prepare the pesto. Crush the garlic and 7 stalks of basil in a mortar. Add the parmesan and pour in 15 cl of olive oil little by little, mixing well. Crush the pine nuts and mix them with this preparation.
Thin the last stem of basil in the remaining olive oil. Fill the glasses with pasta salad, garnish with parsley sprigs, and serve the pesto and basil olive oil separately.
Make rosemary oil by replacing the basil with rosemary. You can make your pesto ahead of time and freeze it in an ice cube tray. You will keep it like this for about 5 months.
Source:Gourmet glasses by Benoît Molin
