This recipe requires for it all to be made in a mortar and pestle! NO BLENDERS! NO KNIVES!
50g - Pine Nuts
60g - Basil
3 Cloves - Garlic
50g - Parmesan (Grated)
125g - Olive Oil
Salt to Taste
Begin by pounding the nuts and garlic into a course paste then season with salt and pound again. add the basil and pound until the leave have broken down. add the olive oil and parmesan and pound it one last time.