1 bunch basil, 10 leaves reserved (see below)
10 basil leaves, finely shredded
1 large carrot, peeled and roughly chopped
2 celery sticks, roughly chopped
½ garlic bulb
1 garlic clove, chopped
1 large onion, roughly chopped
2 large thyme sprigs
150g/5½oz sun-dried tomatoes, finely shredded
250g tin white beans, drained and rinsed
1 bay leaf
1 litre/1¾ pints beef stock
1 tbsp black peppercorns
freshly ground black pepper
1 tbsp olive oil
150ml/5fl oz olive oil
50²µ/1¾´Ç³ú pine nuts, toasted
pinch salt, plus extra if needed
50²µ/1¾´Ç³ú Parmesan
700–800g/1lb 9oz–1lb 12oz octopus, cleaned
500ml/18fl oz red wine