Make a pesto with basil leaves, olive oil and just a little salt.
Wash, dry and cut the trumpets into logs. Add pesto and mix well.
Heat the oil in a frying pan. When it is hot, add the garlic clove and let it fragrance.
Then add the trumpets and brown them about 2 to 3 minutes on high heat. Season with salt.
Place on the plate with some more pesto, some basil leaves and some ground pepper. The trumpets are good al dente!