How to make
Wash and dry the basil leaves.
Crush the garlic in a mortar with a pestle. Gradually add the basil and keep pounding.
Toast the pine nuts on a dry pan for around 3 minutes. Let them cool, add them to the basil mix and crush them as well. Mix in the grated cheese.
Season with salt. Drizzle the olive oil while pounding, until you achieve a homogeneous sauce.
Preserve the pesto in a jar in the fridge. For best results cover the surface of your pesto with olive oil.
Enjoy!
