Instructions

1. Wash the basil leaves thoroughly and pat them dry.
   
2. Crush the pine nuts into a fine powder using a mortar and pestle.
   
3. Peel the garlic and remove the inner sprout, if present.
   
4. Place the garlic in the mortar and crush it into a paste.
   
5. Gradually add the basil leaves, pounding them into a creamy consistency. You can add a small pinch of coarse salt to help the process, but be careful not to over-salt.
   
6. Add the crushed pine nuts and finely grated Pecorino cheese to the basil mixture, and mix thoroughly.
   
7. Pour in the olive oil and stir again until smooth and well combined.