- 240 g parmigiano cheese / hard cheese, fine grated
- 120 ml olive oil
- 100 g basil leaves
- 4 garlic cloves
- 30 g pine nuts
- 10 g sea salt
Pound basil with garlic, about 30 leaves for every clove. Use salt to aid grinding. When the mixture turns into a bright green liquid, add pine nuts. Pound until incorporated. Add cheese of your choice, then the oil a drop at a time until the consistency is just right.