Cook the pasta al dente, rinse under cold water, and drain well. Transfer to a large salad bowl. Add the tuna flakes, finely chopped anchovy fillets, crumbled feta, diced mozzarella, and olives. Season with salt and pepper, mix thoroughly, and chill in the refrigerator.
Prepare the pesto: Crush the garlic and 7 basil stems in a mortar. Gradually incorporate the grated Parmesan and 15 cl olive oil, stirring continuously. Crush the pine nuts and blend into the mixture.
Infuse the remaining basil stem in the rest of the olive oil.
Fill glasses with the chilled pasta salad, garnish with parsley sprigs, and serve the pesto and basil-infused oil on the side for guests to drizzle as desired.
Pro Tips: Swap basil for rosemary to make aromatic rosemary oil. Prep pesto ahead and freeze in ice cube trays—it keeps for up to 5 months.
Source: Gourmet Glasses by Benoît Molin
